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Reviewed Low Carb Key West Crab Cakes with Mustard Sauce

Mar 16, 2013 in Food Network Community Toolbox on

This was a very good recipe. The reviews were helpful, especially sechrestreynolds from North Carolina, who recommended pork rinds to hold the crab cakes together . I used about 1/3 cup and it worked very well. Because of the comments regarding blandness, I took a New Orleans approach to "kick up" the recipe. Instead of parsley, I used about 1/2 t"

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