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Delaware Crab Cakes |
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Serves: 16
Print this Recipe
Prep Time: 20 minutes - Yield: 16 crab cakes
1/2 cup unseasoned dry bread crumbs
1/4 cup chopped green onions
1/4 cup nonfat plain yogurt
1 tablespoon chopped fresh dill
1 teaspoon dry mustard
1/4 to 1/2 teaspoon pepper
1 egg, beaten
1 (8-ounce) package frozen imitation crabmeat (surimi), thawed, finely chopped, or 1 (6-ounce) can crabmeat, drained, flaked
1 teaspoon oil
1. In large bowl, combine all ingredients except oil; mix well. Shape mixture into 16 patties, about 1/2 inch thick.
2. Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 6 to 8 minutes or until golden brown, turning after 3 minutes. If desired, serve with Zesty Seafood Cocktail Sauce, page 206.
Nutrition Information Per Serving: Serving Size: 1 Crab Cake * Calories: 35 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 15 mg 5% * Sodium: 160 mg 7% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch or 1/2 Carbohydrate
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