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Crown Prince Fancy Pink Crab Meat -- 6 oz


Crown Prince Fancy Pink Crab Meat
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Crown Prince Fancy Pink Crab Meat -- 6 oz

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Crown Prince Fancy Pink Crab Meat Description

  • Quality Products Since 1948
  • Wild Caught

 


Directions

For better flavor, rinse lightly in cold water

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/2 Can (60 g)
Servings per Container: 2
Amount Per Serving% Daily Value
Calories40
   Fat Calories0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol45 mg14%
Sodium380 mg16%
Total Carbohydrate2 g1%
   Fiber Less than1 g2%
   Sugars0 g
Protein7 g14%
Vitamin A0%
Vitamin C0%
Calcium10%
Iron2%
Other Ingredients: Crab meat (crustacean shellfish), water, salt, citric acid (pH regulator), sodium sulfite (whitening agent).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Crab Cakes with Creamy Lemon & Baobab Sauce

Feeling crabby? Satisfy your cravings with these scrumptious crab cakes! They hit the spot as-is, but topped with a creamy lemon sauce and a sprinkling of capers, these patties please the palate and provide a pinch of extra nutrition. How? Simple. Stir in a scoop of superfood powder. Baobab, the fruit of Africa’s “Tree of Life,” is a superb source of vitamins and antioxidants that benefit your bod. Talk about catch of the day!

Crab Cakes Topped with Creamy Dressing and Capers | Vitacost Blog

Crab cakes
8 oz. lump crab meat
1 cup panko bread crumbs, divided in half
2 Tbsp. mayonnaise
1 Tbsp. flat leaf parsley, minced
1 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. cayenne powder
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup red bell pepper, finely chopped
1/2 Tbsp. chives, finely chopped
1 egg, beaten

Lemon-baobab sauce
1/2 cup sour cream
1/2 Tbsp. Baobab powder
1 tsp. capers
1/2 lemon, juiced
Pinch of salt
Pinch of pepper

Directions

  1. In small bowl, combine ingredients for sauce and mix well. Refrigerate sauce. 
  2. In large bowl, combine 1/2 cup of bread crumbs and remaining ingredients except crab; mix well. Add crab meat and combine. 
  3. In shallow bowl, place remaining bread crumbs. Form four patties from crab mixture and coat with bread crumbs. Set on plate and refrigerate for 30 minutes.
  4. Heat skillet over medium-high heat. Add oil to pan and cook patties about 2-3 minutes on each side, or until golden brown. Top with sauce and fresh chives.
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