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Nutrition Facts
Serving Size 142 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 360 mg 15%
Total Carbohydrate 24 g 8%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 21 g
Vitamin A 2% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creole Crab Cakes

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

2 cup(s) fresh white bread crumbs, from French loaf bread, toasted
8 Oz jumbo lump crab meat, picked over to remove shells
1/4 cup(s) nonfat yogurt
1 H-E-B Large Great AA Eggs, beaten
2 Tbsp white onion, finely chopped
1 Tbsp celery, finely chopped
1/2 Tsp Old Bay Seasoning
1/4 cup(s) Hill Country Fare Canola Oil, for frying
1/2 cup(s) flour
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Make 2 cups coarse bread crumbs by pulsing 4-6 slices of torn bread in a food processor (or blender) for 15 seconds.
Blend all ingredients, except flour and oil, with a fork in a medium size bowl until evenly mixed.
Heat canola oil in a 10 inch skillet for 5 minutes over medium-high heat.
To test hot oil, sprinkle a dash of flour to see if it sizzles immediately.
Form crab mixture into 8 cakes about 3 inches in diameter and 1/2 inch thick.
Turn each cake in flour to coat both sides.
Fry immediately or set on waxed paper until ready to fry.
Fry 4 crab cakes at a time, 2 minutes per side or until light golden brown.
Remove and drain on folded paper towel. Add salt and pepper.



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