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Suggest a better descriptionHow to Prepare the Crabcakes: 1. In a medium skillet over low to medium heat, heat 2 tablespoons of the olive oil and saute the garlic, jalapenos, and scallions until soft. 2. Remove from the heat and set aside. In a large mixing bowl, combine the scallion mixture with the crab, horseradish, Dijon mustard, mayonnaise, lime juice, cilantro, and salt and pepper to taste. 3. Refrigerate, covered, for 1 hour or up to 1 day. 4. Form the chilled crab mixture into 20 1-1/2 inch patties and dredge in cornmeal. 5. Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. 6. Serve immediately with small dollop of creme fraiche or sour cream and salmon roe on top. Serves: 20 miniature crabcakes ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (1721g) | ||
Recipe Makes: 1 | ||
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Calories: 2713 | ||
Calories from Fat: 998 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.9g | 148 % | |
Saturated Fat 26.5g | 133 % | |
Monounsaturated Fat 39.7g | ||
Polyunsanturated Fat 35.1g | ||
Cholesterol 1107.3mg | 341 % | |
Sodium 5223.1mg | 180 % | |
Potassium 4476mg | 118 % | |
Total Carbohydrate 225.8g | 66 % | |
Dietary Fiber 24.1g | 97 % | |
Sugars, other 201.7g | ||
Protein 210g | 300 % | |
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: 2713
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