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I've lived in Maryland for more than 50 years, so I know firsthand how much folks around here love crab cakes. I experimented with a number recipes and came up with this one. My family really likes it.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 250 calories, 13 g fat (4 g saturated fat), 150 mg cholesterol, 905 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.
Originally published as Maryland Crab Cakes in Country February/March 1999, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 28, 2012 by Kathy Vencill
Very runny, Took so many breadcrumbs to hold the mixture together that's all I could taste. Way too much salt, too.
Reviewed on Jul. 24, 2011 by suwest
I followed this recipe exactly and wondered about the 1/3 cup dried bread crumbs, the mixture was very runny and all in all I believe I went through at least 1/1/2 cups of crumbs to get the job done. Flavor was just ok to me.
Reviewed on Jan. 23, 2011 by misscleocat
These were sooooo good! I used some old bay seasoning in the mix and a drop of Tabasco. I also used spicy brown mustard instead of reg prepared.
Reviewed on Dec. 11, 2010 by Intensia
Our family really liked it. I used Panko for bread crumbs, and added chopped cilantro. Yummy!
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