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    You are in: Home / Recipes / Roasted Veggie Crab Cakes With Creole Mustard Recipe
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    Roasted Veggie Crab Cakes With Creole Mustard

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cecily Parsley's Note:

    This came off a card from the LCBO advertising "Ontario Wine Superstars." They suggest making these cakes to accompnay a chilled glass of Chardonnay. You can substitute fresh chopped parsley if you don't like cilantro.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast garlic and pepper, Squeeze garlic pulp from head. Mix together crab, mashed potatoes, red onion, garlic, roasted red pepper, salt, pepper and cilantro. When mixed well, add in egg and mix again; then add in enough breadcrumbs to bind the ingredients together. Use a 1/4 cup measure to form each crab ball, then flatten, making 8 patties.
    2. 2
      Heat oil in a skillet on medium heat. Add crab cakes but do not crowd the pan. Cook 2 minutes per side or until browned and cooked through. Keep warm in oven while finishing frying. Serve with Creole mustard.
    3. 3
      Creole Mustard:.
    4. 4
      6 tbsp Dijon mustard.
    5. 5
      1/2 tsp Worcestershire.
    6. 6
      dash tabasco.

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    Nutritional Facts for Roasted Veggie Crab Cakes With Creole Mustard

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.0
     
    Calories from Fat 143
    54%
    Total Fat 15.9 g
    24%
    Saturated Fat 2.4 g
    12%
    Cholesterol 64.2 mg
    21%
    Sodium 315.2 mg
    13%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.3 g
    13%
    Protein 9.4 g
    18%

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