"These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato." — Wilma Scott
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green bell pepper, chopped
fresh Dungeness crabmeat
salt to taste
ground black pepper to taste
cornflakes cereal, crumbled
They were extremely tasty, and fairly easy to make. One thing--I had a difficult time getting them to stick together.
These were okay, a little to hard to keep together, but overall a good treat
The problem of the cakes falling apart can be remedied by chilling them for a few hour or over night. Then bake them, using less oil and saving calories.
The flavor of these crab cakes was delightful. Having said that, I found them a hassle to prepare and cook. They seemed to fall apart the moment they were placed in the pan to fry. However, I think if I had made smaller cakes, they would have worked out better. I'm willing to make this again. :)
I would have rated this 5 stars, but it needed a little spicing up.
Didn't have a problem with them falling apart but, I think they'd be better with more spices and they weren't crunchy enough. I cooked them for quite a while but it seemed like they just wouldn't get done. bland flavor..it was missing something.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Cakes I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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