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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 132
% Daily Value**
Total Fat 2g
3%
Saturated Fat 0g
1%
Unsaturated Fat 1g
Cholesterol 44mg
15%
Sodium 67mg
3%
Total Carbohydrate 22g
7%
Dietary Fiber 0g
2%
Sugars 0g
Protein 7g
Vitamin A  4%Vitamin C  4%
Calcium  2%Iron  5%
Potassium  4%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crab and Corn Cakes

Recipe Tags: Cake Recipes

Date Added: July 17, 2009

Ingredients:

1 Teaspoon Dijon Mustard
2 Cloves Of Garlic chopped
1/2 Cup Flour
1 Teaspoon Worcestershire Sauce
2 Green Onions chopped
1 Cup Corn
1 Egg whipped
1/2 Cup Crab
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Directions:

1. Blend 1/2 c corn, garlic, Worcestershire sauce, mustard and egg in blender until smooth.

2. Add remaining corn, crab, onions and enough flour to make thick mixture.

3. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

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Dietary Notes:
This recipe is very low-sodium with 67.25mg per serving, low-fat with 2g per serving and low-saturated fat with 0.38g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Gluten, Corn, Malt, Spring Onion, Garlic, Mustard, Onion allergies.
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