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Fried to golden perfection, these nicely seasoned cakes from Jacqui Correa of Landing, New Jersey, are loaded with fresh zucchini and succulent crabmeat.
This recipe is:
Nutritional Facts 1 crab cake equals 86 calories, 5 g fat (1 g saturated fat), 51 mg cholesterol, 325 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1 lean meat, 1/2 fat.
Originally published as Zucchini Crab Cakes in
Cooking for 2
Spring 2008, p11
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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