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Crab cakes are about as American as apple pie - and as regionally diverse as the country. Try this twist on an American favorite.

Source: Better Homes and Gardens
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Curried Crab Cakes

Ingredients

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Directions

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  • In a large bowl combine the first five ingredients (through mustard). Stir in bread crumbs, red and green sweet pepper, red onion, green onions, and parsley. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 1/2-inch-thick patties.

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  • In an extra-large skillet heat oil over medium heat. Add half of the crab cakes; cook about 6 minutes or until golden brown and heated through, turning once. If cakes brown to quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes (add additional oil, if necessary).

  • If desired, serve crab cakes with Mango Salsa.

Make-Ahead Directions:

Prepare as directed in Step 1. Cover and chill up to 24 hours. Continue as directed.

Nutrition Facts (Curried Crab Cakes)

157 calories; 11 g total fat; 2 g saturated fat; 77 mg cholesterol; 201 mg sodium. 4 g carbohydrates; 1 g fiber; 10 g protein;

Mango Salsa

Ingredients

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Directions

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  • In a medium bowl combine mangoes, sweet pepper, green onions, jalapeño, olive oil, vinegar, salt, and black pepper. Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from one lime. Stir lime zest and juice into salsa.

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