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Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. —Robert Bosley, Pacific, Washington
This recipe is:
Quick
Nutritional Facts 2 crab cakes equals 290 calories, 16 g fat (2 g saturated fat), 138 mg cholesterol, 779 mg sodium, 15 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Sweet Potato 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 Mar. 29, 2011 by Nellruth
I would like to know where to find the Southwest chipotle seasoning blend. Who is the company that makes it. Is there a 800 no. to call the company. Can't find it in my hometown in Youngstown, Oh.
Reviewed on Mar. 25, 2011 by kascps02
Quick, flavorful & delicious. They are wonderful with a little garlic or horseradish mayo. Highly recommend!!!!
Reviewed on Mar. 19, 2011 by LynnRoseT
These are very delicious and have a kick to them! I used cajun seasoning instead of the creole seasoning as I figured they were both the same thing. One thing, though: I would like to learn how to get the cakes from falling apart when transferring from hands to fry pan, turning over, and transferring to plate after they're done.
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