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These tasty crab cakes from Cindy Worth of Lapwai, Idaho are perfect for appetizers, or try them with a salad for a light meal.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 crab cakes equals 242 calories, 7 g fat (1 g saturated fat), 136 mg cholesterol, 731 mg sodium, 12 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Originally published as Chive Crab Cakes in Light & Tasty February/March 2007, p61
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 Feb. 26, 2009 by sue947
Beat the single egg until the white and yolk are mixed. Measure and use half. Yolks can be used in Creme Brulee.
Reviewed on Jan. 29, 2009 by rjugau
I would like to cut this recipe in half but not sure how to divide up the eggs?
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