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    Far East Crab Cakes

    Source of Recipe


    2 6-oz cans lump crabmeat, drained
    1/2 cup water chestnuts, finely chop
    1/4 cup soft breadcrumbs
    1 tbsp plus 1 tsp dried parsley flakes
    1/2 tsp pepper
    1/2 tsp dark sesame oil
    3 tbsp reduced-caloire mayonnaise
    Vegetable cooking spray
    Lemon wedges (optional)
    Green onion fan (optional)

    1. Combine first 7 ingredients in a small bowl; stir well.
    2. Shape crabmeat mixture into 8 patties.
    3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
    4. Add crabmeat patties, and cook 6 to= 8 minutes or until lightly browned on both sides, turning once.
    5. Transfer to a serving platter.
    6. If desired, garnish with lemon wedges and green onion fan.




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