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“I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often.” –Audrey Collins, Columbus, Georgia
This recipe is:
Nutritional Facts 2 crab cakes equals 446 calories, 26 g fat (3 g saturated fat), 185 mg cholesterol, 975 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Herbed Cornmeal 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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