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Crab Cakes

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1Crab Cakes  Empty Crab Cakes on 11th July 2010, 12:29 pm

Crab Cakes Recipe

Nutritional Info (Per serving):
Calories: 123, Saturated Fat: 1g, Sodium: 364mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 5g, Sugars: 1g, Cholesterol: 101mg, Protein: 12g
Exchanges: Starch: 0.5, Lean Meat: 2, Fat: 0.5

1/2 pounds crabmeat, flaked; fresh, frozen, or canned and drained
1 tablespoon mustard, dijon-style
1 tablespoon margarine, melted
1 egg(s), beaten, or 1/4 cup egg substitute
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 dash(es) pepper, red flakes
2 dash(es) hot sauce
3/4 cup(s) bread crumbs, soft
1 lemon, cut into wedges

1. Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray.

2. In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more.

3. Shape the crab mixture into 4 patties about 3/4-inch thich (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.

4. Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges.

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