Crab cakes from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • chawkins on November 07, 2019

    To me, who is accustomed to Maryland style crab cakes, these were quite unusual. They were bound only by mayo, mustard and a little bit of egg, definitely low carb. The whole grain mustard gave them a rather unique flavor. The cakes were baked, so no need to worry about them falling apart when flipping. Stress free and hands free.

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