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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.1
  • Total Fat: 4.7 g
  • Cholesterol: 67.8 mg
  • Sodium: 421.1 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 7.5 g

View full nutritional breakdown of Crab Salad or Crabcake calories by ingredient
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Crab Salad or Crabcake

Submitted by: KITTYKASEY

Introduction

Can be eaten on bread, in salad, or pattied and pan fryed in olive oil. May need more bread crumbs to keep this together for crab cakes. Very tasty. Can be eaten on bread, in salad, or pattied and pan fryed in olive oil. May need more bread crumbs to keep this together for crab cakes. Very tasty.
Number of Servings: 8

Ingredients

    1 Can (6oz) Crabmeat, pink, lightly rinsed.
    6 oz Frozen imitation crabmeat, rinsed
    2 Hard cooked eggs, chopped
    1 Stalk Celery, chopped
    1 very small onion, chopped
    1/2 Cup Bread Crumbs, Italian
    1/4 Cup Mayo
    1T Horseradish sause
    1/4 t Ginger, ground


Directions

Open canned crab, drain carefully. Add little water to can to rinse and drain. Put canned crab in large bowl. Rinse imitation crab meat then run thru food processor till crumbly add to bowl. Run celery, egg, onion thru food processor until crumbly not mushy. Mix all ingredients together.

Can be pattied, but may need more bread crumbs to help hold together, saute in olive oil.

Can scoop 1/2 cup onto bed of lettuce and surround with veges and Hot Salsa Fruit Relish.
Or eat on toasted bread.
Makes 4cups = 1/2 cup servings = 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user KITTYKASEY.






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