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Crab Cakes with Spicy Rémoulade
Photo: Oxmoor House

Crab Cakes with Spicy Rémoulade

Crab cake lovers are fierce about the ratio of crab to filler. Our light cakes put the crab forward—and lose calories and fat—by using just enough mayo and breadcrumbs to hold the mixture together. Plus, we skip the deep-fryer and sauté in oil to ensure crunch.

View Recipe: Crab Cakes with Spicy Rémoulade

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