Crab Cakes #2
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
crab meat
cooked, shredded |
|
| 1 | cup |
bread
cubes |
*
|
| 2 | small |
eggs
|
|
| 1 ½ | teaspoons |
french mustard
|
* |
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | teaspoon |
old bay seasoning
or salt |
*
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
crab meat
cooked, shredded |
|
| 237 | ml |
bread
cubes |
*
|
| 2 | small |
eggs
|
|
| 7.5 | ml |
french mustard
|
* |
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
old bay seasoning
or salt |
*
|
| 2.5 | ml |
black pepper
|
|
Directions
Brush cooking surfaces with butter or margarine.
Combine all ingredients and place in triangular pockets.
Lower lid, latch in top position and cook 4 to 6 minutes or until done.
