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“In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that.” —Cynthia M Bent, Newark, Delaware
This recipe is:
Quick
Nutritional Facts 2 crab cakes equals 599 calories, 44 g fat (6 g saturated fat), 235 mg cholesterol, 952 mg sodium, 13 g carbohydrate, 1 g fiber, 35 g protein.
Originally published as Eastern Shore Crab Cakes in Taste of Home April/May 2011, p96
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 Apr. 17, 2012 by MollieDi
This is the best crab cake recipe that I've ever used... no need to look any further! I've made them a few times and the family loves them... even the kids!
Reviewed on Jan. 18, 2012 by Weems Grnadma
Now this is the way to make crabcakes. None of that green diced peppers or onions taking over the flavor of the crabmeat. I also throw in a dab of dry mustard and cook the cakes in butter. A dollop of fresh lemon juice over the cooked crabcakes also is a plus. There, you now have VA crabcakes.
Reviewed on Aug. 05, 2011 by Sweetums5
Have made this recipe four times this summer and it is delicious. Did not have plain bread crumbs so used Italian and made it just a tad spicier. Also, if you make the crab cakes and refrigerate them for an hour or so before frying they will stay together and not fall apart. Be sure to use 2 spatulas to turn them.
Reviewed on Jun. 20, 2011 by s_pants
These were excellent! My dad likes to try crab cakes at different restaurants and he said these are the best that he has ever had...key is not to over cook and dry them out.
Reviewed on Apr. 22, 2011 by ltcape
These are amazing, and the quickest homemade supper ever! I will never buy pre-made crab cakes again.
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