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    You are in: Home / Recipes / Super-Rich Virginia Crab Cakes Recipe
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    Super-Rich Virginia Crab Cakes

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 03, 2002

      I love crabMEAT, however, in general I'm NOT a crabCAKE lover because the ingrdients tend to overpower the subtle taste of the crabmeat. This recipe is the first and ONLY crabcake I have ever tasted that doesn't allow the flavor of the crabmeat to get lost. Surprisingly simple and yet it tastes like sophisticated dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2003

      Bev, I was having an old friend and his new girlfriend over for dinner and wanted to keep it simple, but sort of special. These crab cakes served with lemon scented orzo and brocolli was the perfect menu. Excellent! Bev, you rock on girl!

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    • on February 17, 2009

      I thought this was a very good recipe but it seemed to be missing something. Not sure what but the flavor was a little too bland for my tastes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009

      I opened the cupboards tonight and didn't have much to choose from. I did have a bunch of leftover imitation crab meat from making sushi a couple nights ago, so I looked for a recipe that used crab. I just happened to have everything I needed to make this and I'm glad I did. These crab cakes were so easy to make and turned out wonderful! I was a little skeptical substituting imitation crab, but it still turned out really good! Thanks a lot for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008

      Great crab cakes from the first bite to the last. Loved the combination of flavors and the fact that there was more fish than crumbs, which is a plus with me. We give 5 stars all the way!

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    • on September 08, 2007

      I found these really easy to make and they were delicious! Thanks!

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    • on February 27, 2007

      Richard-NYC recommended these crab cakes to me, and they did not disappoint. I love the natural sweetness of crab and don't care for a lot of filler in my crab cakes. These were a perfect balance of flavors that allowed the crab to shine. Excellent recipe! I served them on top of Roasted Red Pepper Puree W/ Prosciutto and Linguine for our Valentine's dinner. Thanks to both Richie and Bev. :)

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    Nutritional Facts for Super-Rich Virginia Crab Cakes

    Serving Size: 1 (376 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.9
     
    Calories from Fat 31
    62%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 26.9 mg
    8%
    Sodium 45.5 mg
    1%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.3 g
    1%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    backfin crab meat

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