Crab Cakes with Lemon Aioli
Original recipe yields 10 servings
** Instead of 16 oz. cooked crab meat, you can substitute three 6 oz cans lump crabmeat, drained and cartilage removed.
215 calories; protein 10.3g 21% DV; carbohydrates 11.8g 4% DV; fat 15.3g 24% DV; cholesterol 55.1mg 18% DV; sodium 474.2mg 19% DV. Full Nutrition