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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:
Healthy
Quick
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Nutrition 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, 1/2 very lean meat, 1/2 fat.
Zucchini Crab Cakes published in Cooking for 2 Spring 2008, p11
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