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September 12, 2017

Recipe: Crab Cakes with Mango Salsa

by Wendy Myers


You want to have your crab cakes and eat ‘em too? Now you can! Minus the breadcrumbs, crab cakes are easy, delicious and healthy! Crab offers a lot of protein, several B vitamins a lot of minerals such as phosphorus, zinc and sodium.
Fresh crab is best, but depending on region, you may have to purchase pre-packaged crab. Check the label to make sure it’s wild caught. Even though it’s pasteurized and refrigerated, this is still a much better option than imitation crab, which should be avoided completely. Dungeness Crab is the most sustainable choice and Blue Crab is a good second option.

These cakes do sometimes fall apart while frying, so if I’m trying to impress someone, I’ll cover the cakes and refrigerate them for about one hour before frying them. This helps to ensure they stay together. But if its just for me or my husband, I skip right ahead to the next step. It doesn’t change the delicious taste one bit! Read More…

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