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Print this Recipe    Crabcakes 38

Far East Crab Cakes

2 (6 ounce) cans lump crabmeat, drained
1/2 cup finely chopped water Chestnuts
1/4 cup soft breadcrumbs
1 Tbsp plus 1 tsp dried parsley flakes
1/2 tsp pepper
1/2 tsp dark sesame oil
3 Tbsp reduced-calorie mayonnaise
Vegetable cooking spray
Lemon wedges (optional)
Green onion fan (optional)

Combine first 7 ingredients in a small bowl; stir well. Shape
crabmeat mixture into 8 patties. Coat a large nonstick skillet
with cooking spray; place over medium-high heat until hot. Add
crabmeat patties, and cook 6 to 8 minutes or until lightly browned
on both side, turning once. Transfer to a serving platter. If
desired, garnish with lemon wedges and green onion fan.

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