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0 votes | 2003 views
Servings: 6

Ingredients

Cost per serving $2.11 view details

Directions

  1. Heat butter over medium heat in large skillet. Add in shallots and cook till tender, about 3 min. Stir in celery, peppers, and paprika; cover and cook over low heat about 7 min. Cold. Flake crabmeat in a large bowl. Add in the cooled vegetables, parsley, thyme, salt, and pepper. Toss lightly. Add in bread crumbs and Large eggs; stir just till blended. Shape into 1 1/2 inch to 2 inch cakes; place on cookie sheet. Cover and chill for 30 min. Heat oil in a large skillet. Add in crab cakes in batches and saute/fry till golden brown, about 3 min per side. Drain on paper towels. Whisk lowfat sour cream, mustard, sugar, vinegar, salt, and pepper in a bowl till smooth. Refrigerateand serve with hot crab cakes. Yield: 3 dozen.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 152g
Recipe makes 6 servings
Calories 313  
Calories from Fat 149 48%
Total Fat 16.8g 21%
Saturated Fat 4.11g 16%
Trans Fat 0.23g  
Cholesterol 130mg 43%
Sodium 540mg 23%
Potassium 385mg 11%
Total Carbs 22.48g 6%
Dietary Fiber 1.9g 6%
Sugars 2.51g 2%
Protein 17.88g 29%
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Comments

  • Tim May
    April 11, 2010
    Seems like a good recipe... until you get halfway done and realize that the line about whisking sour cream, mustard, sugar, vinegar, salt, and pepper... has no ingredients measurements...

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