Crab And Corn Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Appetizers, Seafood | 1 | Servings | |
INGREDIENTS
| 1 | c | Corn |
| 2 | Cloves garlic, chopped | |
| 1 | t | Dijon mustard |
| 1 | Egg | |
| 1 | t | Worcestershire sauce |
| 1/2 | c | Crab |
| 1/2 | c | Flour |
| 2 | Green onions, chopped |
INSTRUCTIONS
Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Source: Modified from Health Smart Gourmet Cooking Typed by: Sharon Verrall From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 813
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 186mg
Sodium: 201.4mg
Potassium: 296.5mg
Carbohydrates: 170.4g
Fiber: 3.9g
Sugar: 1.6g
Protein: 14.3g