Try this Delicious Chesapeake Bay Crab Cakes recipe, or contribute your own.
Suggest a better descriptionPlace crabmeat in large bowl. Mix ingredients with a fork in order given. Form into 10 crab cakes. For best results, place in refrigerator for at least 1 hour. Saute in butter until golden brown on both sides. This recipe yields 10 crab cakes. Recipe Source: BALTIMORE SYMPHONY ORCHESTRAS COOKBOOK As printed in the 11-28-1990 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 10 | ||
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Calories: 88 | ||
Calories from Fat: 26 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 57.4mg | 18 % | |
Sodium 232.6mg | 8 % | |
Potassium 194.4mg | 5 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.2g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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