QCSAHP - Crab Cakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.6
  • Total Fat: 7.9 g
  • Cholesterol: 68.8 mg
  • Sodium: 1,342.1 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 16.6 g

View full nutritional breakdown of QCSAHP - Crab Cakes calories by ingredient
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4 Servings
Calorie count does not include oil for frying.
4 Servings
Calorie count does not include oil for frying.

Number of Servings: 4


    1 pound Crab, Imitation
    1/2 cup bread crumbs
    3 each Onion, green
    1/2 cup Pepper, Red Bell
    1/4 cup Mayonnaise, light
    1 each Eggs
    2 tablespoon Worcestershire Sauce
    1 teaspoon Mustard, dry
    1/8 cup lemon juice
    1/4 teaspoon Garlic, Powder
    1 teaspoon Salt
    1/8 teaspoon Pepper, Cayenne
    1/2 cup Oil, canola


To prepare for group
1. In a large bowl, mix together all ingredients, except for the canola oil and bread crumbs.
2. Shape into patties and place between sheets of wax paper.
3. Bag and freeze.
4. Bag bread crumbs seperately.
Cooking Day
1. Thaw.
2. Dust with flour.
3. Heat oil in a large skillet over medium heat.
4. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Alternate cooking method:

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.

TAGS:  Fish | Dinner | Fish Dinner |

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