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1. Preheat oven to 450 oF. 2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool. 3. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes. 4. Place patties on a baking sheet coated with cooking spray. Bake at 450 oF for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired. Yield: 5 servings (serving size: 2 crab cakes and 1/4 cup sauce). Created by: Susan Driscoll, Upper Darby, Pa. CALORIES 308 (30% from fat); FAT 10.2g (sat 1.9g, mono 3.2g, poly 3.6g); PROTEIN 23.2g; CARB 30.9g; FIBER 1.1g; CHOL 139mg; IRON 2.3mg; SODIUM 1634mg; CALCIUM 126mg. Formatted for you by Gail Shermeyer <firstname.lastname@example.org>. Recipe by: Cooking Light Magazine, August 1997 Posted to EAT-LF Digest by email@example.com on Sep 05, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 5 servings|
|Calories from Fat: 84 (49%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 46.5mg||14 %|
|Sodium 557.2mg||19 %|
|Potassium 81.9mg||2 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.4g|
|Protein 4.5g||6 %|
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Calories per serving: 173
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