xiaoxl/recipe_data huggingface dataset:
Cilantro-Lime Steak Salad
Category: salad
By psgnyc114

Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.

Ingredients:
2 teaspoons seeded and minced jalapeno pepper  (Optional)
1 clove garlic
¾ teaspoon minced fresh ginger
⅓ cup lime juice
¼ cup packed cilantro leaves
2 tablespoons honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
⅓ cup extra-virgin olive oil
1 pound flat iron steak
salt and ground black pepper to taste
1 cup corn kernels
1 cup chopped yellow bell pepper
½ cup thinly sliced red onion
1  plum tomato, diced
½  jalapeno pepper, thinly sliced  (Optional)
8 cups torn romaine lettuce
½ cup crumbled feta cheese
1 cup tortilla chips, or to taste

Directions:
To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated. Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet. Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain. Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl. Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.

Prep time: 20 mins
Cook time: 6 mins
Total time: 36 mins
Yields: 4 servings

Calories: 574.6
Fat: 38.1 g
Saturated fat: 10.8 g
Carbohydrates: 32.1 g
Sugars: 14.9 g
Dietary fiber: 4.5 g
Protein: 29.9 g
Cholesterol: 94.1 mg
Sodium: 775 mg
Cocoa Oatmeal with Dates


Ingredients:
dates, old fashioned oats, salt, water

Directions:
Finely chop the dates.
Mix them with the oats, the cocoa and the salt in a 1.2 l microwaveble bowl.
Stir in the water.
Microwave on medium heat, 3 or 4 minutes at a time, stirring between each time.
Towards the end of cooking, cook for only a minute or two at a time.
When all the water has been absorbed and the oatmeal has a good consistency, it is done.
Serve with soymilk or ricemilk, and a little brown sugar if desired.
Broiled Grapefruit


Ingredients:
pink grapefruit, brown sugar, sugar, sugar, butter, red grapes, green grape

Directions:
Cut each grapefruit in half horizontally.  With a sharp knife, cut around each section to loosen fruit.  Place grapefruit halves, cut side up, in a 15 inch x 10 inch, 1 inch baking pan.
Combine brown sugar and 2 tablespoons sugar, sprinkle over grapefruit.  Drizzle with butter.  Broil 4 inches from the heat until sugar is bubbly.
Far garnish, rinse grape clusters and dip in remaining sugar.  Place on grapefruit, serve warm.
Mashed Potato & Gravy  - Barefoot Contessa - Ina Garten


Ingredients:
boiling potatoes, kosher salt, unsalted butter, half-and-half, sour cream, fresh ground black pepper, unsalted butter, yellow onions, all-purpose flour, kosher salt, fresh ground black pepper, cognac, brandy, heavy cream

Directions:
For Mashed Potatoes:
Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
Meanwhile, heat the butter and half-and-half in a small saucepan.
Drain the potatoes.
While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
Mix until the potatoes are mashed but not completely smooth.
Serve hot with gravy on the side.
For Gravy:
In a large (10- to 12-inch] sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
Don't rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
Cook for 2 to 3 minutes.
Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
Add the cream, if desired, and serve.
Grilled Mojito Lime Pork Chops


Ingredients:
olive oil, fresh lime juice, water

Directions:
Mix Marinade Mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
Grill over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Serve with Black Bean and Corn Salsa, if desired.
Jamaican Jerk Grilled Kebabs


Ingredients:
olive oil, lime, garlic cloves, fresh oregano, lime peel, onion powder, light brown sugar, ground allspice, ground cinnamon, cayenne pepper, boneless skinless chicken breast, smoked sausage, turkey kielbasa, green bell peppers

Directions:
Preheat grill to medium high heat. Brush grill rack with oil.
Combine the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne in a bowl. mix well and set aside half of the mixture.
Thread chicken, sausage, and pepper onto skewers.
Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.
Turn skewers and brush with glaze every 2 minutes during grilling, using all but the reservd glaze. Brush with reserved glaze just before serving.
Enjoy :].
Easy Fresh Smoothie


Ingredients:
milk, frozen strawberries, frozen blackberrie

Directions:
Whiz it all together in a blender., Serve with a black straw and salty peanuts - my own bizarre preference.
Saltfish and Ackee


Ingredients:
salt cod fish, onion, stewed tomatoes, black pepper, salt

Directions:
Heat oil in a large frying pan on medium high heat (the oil should be enough to just coat the bottom of the pan].
Once oil is heated, add in onions.  When they start to get soft, add tomatoes, black pepper, and ackee.
When ackee just starts to get soft, add in fish and salt if necessary.  You may not need to add salt because of the fish which is cured in salt, however, by soaking it, some of the salt flavor (actually most of the salt flavor] is lost.
Once fish is clear and cooked through, and the ackee is fork-tender (it should break apart when pierced with fork, but not be really mushy], then your breakfast is done!  Serve with ripe fried plantains and fried dumplings for a real treat.
Easy Keto Homemade Tomato Sauce
Category: side-dish
By Fioa

This easy tomato sauce is perfect for those looking for a quick and low-carb marinara sauce ready to be used with your favorite recipe.

Ingredients:
1 (28 ounce) can canned San Marzano-style peeled plum tomatoes
¼ cup extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper

Directions:
Place tomatoes and olive oil in a blender; pulse until smooth. Add garlic powder, basil,  salt, oregano, and pepper; mix until well combined.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 109.2
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 5.9 g
Sugars: 3.2 g
Dietary fiber: 1.5 g
Protein: 1.2 g
Sodium: 574.7 mg
Honey Krispies


Ingredients:
powdered sugar, honey, peanut butter, raisins

Directions:
Place a sheet of waxed paper on a cookie sheet so cookies won't stick.
Combine powdered sugar, honey and peanut butter in a medium bowl.
Stir until mixed well.
Stir in cereal and raisins.
Using hands, shape mixture into 1-inch balls.
Roll balls in sprinkles and place on a cookie sheet.
Refrigerate for 1 hour.
Cookies should feel firm when touched.
Serve right away or place in tightly covered container and store in refrigerator.
Malt-O-Meal Cake


Ingredients:
eggs, sugar, sour cream, baking soda, brandy, butter, water, sugar, lemon juice

Directions:
Preheat oven to 350.
Mix eggs and 1/2 cup sugar together on medium high speed until pale & thickened, about 4 minutes.
Mix in the brandy and melted butter.
In separate bowl, mix together the other 1/2 cup sugar, the malt-o-meal & sour cream and baking soda together.
Fold the malt-o-meal mixture into the egg mixture.
Pour mixture into 9x13 pan.  Bake 350 for about 30 minutes, or until golden brown.
Cool for 10 minutes.  While cake is cooling, stir together water, 3/4 cup sugar and lemon juice in pan over medium heat.  Boil for about 5 minutes.
Poke holes in the cake with small knife.  Sprinkle syrup mixture over cake, by the spoonful. (*note; if your malt-o-meal isnt flavored, you can double the syrup, or you can replace syrup mixture with maple syrup].
Cool completely & serve.
Italian Seasoning II
Category: world-cuisine
By Denyse

Better than already prepared types because you can make it to your taste.  I use the bulk baggie spices in the Mexican food aisle, they're so much less expensive and taste great!

Ingredients:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried sage

Directions:
In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 tablespoons

Calories: 9.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 0.4 g
Sodium: 1.3 mg
Double Strawberry Shortcake


Ingredients:
strawberries, all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, salt, buttermilk, unsalted butter, egg, heavy cream, confectioners' sugar, fresh lemon rind

Directions:
Heat oven to 400°. Grease 9-inch round cake pan (with removable bottom, if available]. Coarsely chop 1 cup of strawberries.
Sift together flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt into a large bowl.
Whisk together buttermilk, melted butter and egg in medium-size bowl. Add buttermilk mixture and the 1 cup chopped strawberries to flour mixture; stir until well blended and evenly moistened. Scrape batter into prepared pan; smooth top.
Bake the shortcake in 400F oven for 20 to 25 minutes, until toothpick inserted in the center of the shortcake comes clean. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan to rack; let cool completely.
Beat cream, confectioners sugar, lemon rind and extract in medium-size bowl until stiff peaks form.
Slice shortcake horizontally in half. Place bottom layer, cut side up, on platter. Spread with 2/3 cup lemon cream. Place half of remaining berries, stem end down, on top of lemon cream. Spread cut side of the other half of shortcake with 2/3 cup lemon cream. Carefully invert on top of strawberries. Dollop top of shortcake with remaining lemon cream. Arrange remaining strawberries, stem side down, on top. Serve immediately or refrigerate for no more than 1 hour.
Asparagus With Tomato Vinaigrette


Ingredients:
asparagus, olive oil, red wine vinegar, plum tomatoes, scallions, fresh parsley, coarse salt, fresh ground black pepper

Directions:
Bring a large stockpot filled with salted water to a boil over high heat.  Prepare an ice-water bath and set aside.
Add the asparagus to boiling water and cook until just tender, about 5 minutes, depending on thickness.  Drain and transfer to ice-water bath for 5 minutes.  Drain well and transfer to shallow serving platter or long serving dish.
Meanwhile, in a small bowl, whisk together the oil and vinegar.  Stir in the tomatoes, scallions, parsley, salt and pepper.
Add the sauce to the asparagus, tossing gently to combine.  Serve at room temperature.
Creole Seasoning Mix in a Jar


Ingredients:
paprika, garlic powder, salt, onion powder, dried oregano, dried thyme, cayenne, black pepper

Directions:
Mix together well.
Pour into a small jar and attach with a ribbon a gift card: Use Creole Seasoning Mix with Chicken, Seafood, Steak and Veggies.
Cilantro Dip


Ingredients:
cilantro, garlic, water, mayonnaise, white vinegar, red wine vinegar, fresh lemon juice, light olive oil

Directions:
Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
Process until finely minced but not pureed.
Add remaining ingredients.
Process for several pulses, or until just combined but not emulsified.
Transfer to bowl.
Refrigerate for at least 30 minutes.
Bazooka Joe


Ingredients:
irish cream, blue curacao

Directions:
Fill shaker with ice., Mix all three ingredients with ice., Shake and strain into glass.
Easy Meatloaf


Ingredients:
ground beef, egg, onion, milk, brown sugar, prepared mustard, ketchup

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C] for 1 hour.
Chicken Long Rice (Hawaiian-Style Chicken Soup)
Category: soups-stews-and-chili
By Antonio 

This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.

Ingredients:
1 (16 ounce) package bean thread vermicelli noodles
warm water, as needed
3  chicken breasts, or more to taste
water, to cover
1 quart chicken broth
1 small onion, sliced thin
3 cloves garlic, chopped
3 slices fresh ginger, chopped
1 tablespoon patis (Philippine-style fish sauce)
1 tablespoon soy sauce
3  bay leaves
salt and ground black pepper to taste
2 cups chopped bok choy

Directions:
Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired. Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water. Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes. Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 563.1
Fat: 20.8 g
Saturated fat: 0.5 g
Carbohydrates: 29.4 g
Sugars: 2.4 g
Dietary fiber: 0.8 g
Protein: 70.6 g
Cholesterol: 50.6 mg
Sodium: 1532.9 mg
Carrot & Cauliflower Melody


Ingredients:
carrots, cauliflower, margarine, flour, cornstarch, dry mustard, chicken broth, swiss cheese, cheese, green onions

Directions:
Put carrots, florets, cook till tender., Place immedietly in cold water., drain., In pan melt marge, stir in flour& mustard., cook till bubbly, remove, add broth& cream., cook till thick., Add cheese, melt., add sauce to veggies., Bake uncovered for 15 minutes@ 350.
Italian Chicken and Vegetable Soup


Ingredients:
olive oil, boneless skinless chicken breasts, onion, carrot, zucchini, diced tomatoes with basil oregano and garlic, chicken broth, parmesan cheese

Directions:
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth.
Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
Chocolate Chip Banana Snack Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, granulated sugar, butter, eggs, sour cream, bananas, vanilla

Directions:
Preheat oven to 350 degrees.
Grease and flour a 13x9" pan.
Stir together the flour, baking powder, baking soda and salt in a medium bowl.
Set aside.
Beat the sugar and butter together until creamy.
Add eggs, one at a time, until well blended.
Add sour cream, banana and vanilla; mix well.
On low speed, blend in flour mixture gradually until well incorporated.
Stir in 1 cup of the mini chocolate chips.
Pour batter into pan and sprinkle the remaining 1/2c.
chocolate chips over top.
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Basic Chai Tea


Ingredients:
water, milk, sugar, cardamom, cinnamon stick, fresh ginger, black tea

Directions:
"Combine all ingredients except black tea in a small saucepan. Bring to a boil and remove from heat. Add tea and steep for 3 to 5 minutes. Strain and serve immediately."
Okra with Tomatoes
Category: side-dish
By iheartcooking

This is a yummy side dish with rice. Using two types of tomato gives the dish texture and is a tasty explosion of flavors with lots of garlic and crushed red pepper.

Ingredients:
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, minced
1 teaspoon cayenne pepper
½  green bell pepper, minced
1 pound frozen sliced okra
1 (8 ounce) can canned diced tomatoes
1 (15 ounce) can stewed tomatoes
salt and ground black pepper to taste

Directions:
Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more.  Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 66.3
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 13.1 g
Sugars: 5.1 g
Dietary fiber: 3.9 g
Protein: 2.8 g
Sodium: 311.8 mg
Cranberry-Raspberry Bread


Ingredients:
water, white bread flour, dry milk, salt, butter, dried cranberries, fast rise yeast

Directions:
Set machine setting for"light", if able., Add all ingredients as per machine instructions., Operate machine., Enjoy your loaf!
Japanese Tofu Salad
Category: salad
By JOSIE

Here is a simple way of incorporating tofu into your diet.  You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.

Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
¼ cup chopped cilantro
1 tablespoon sesame seeds

Directions:
Place tofu between two plates, and weigh down with a heavy book.  Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl.  Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro.  Pour in the dressing and toss to coat.  Garnish with a sprinkle of sesame seeds.

Prep time: 35 mins
Cook time: 5 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 271.7
Fat: 19.1 g
Saturated fat: 2.8 g
Carbohydrates: 11 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 17.6 g
Sodium: 695.2 mg
Blue Cheese Stuffed Chicken With Cajun Ranch Corn Sauce #RSC


Ingredients:
canola oil, shallots, boneless skinless chicken breast halves, salt, blue cheese, all-purpose flour, eggs, water, frozen corn, milk, butter, chopped pimiento

Directions:
Heat oven to 400 degrees F.
Heat 1 tablespoon oil in an 8- inch skillet on medium high heat.  Add sliced shallots to hot oil; reduce heat to medium and sauté until tender.  Remove from skillet with a slotted spoon to a small bowl.
Place each chicken breast between 2 sheets of plastic wrap or waxed paper and using a meat mallet pound each breast to a thickness of 1/4-inch.  Sprinkle 3/4 teaspoon salt over the 4 chicken breasts.  Sprinkle half of each breast with 1 tablespoon blue cheese and equal portions cooked shallots.  Fold uncovered half of breast over blue cheese.
Put flour in a plate.  In a wide bowl, whisk egg and water until frothy.  Put bread crumbs on a plate.  Holding stuffed breast together, dredge both sides of each breast in flour, then dip in egg, let excess egg drip off breast.  Coat each breast with bread crumbs.
Heat 3 tablespoons oil in a 12-inch oven-proof skillet over medium high heat.  Pan fry chicken for 2 to 3 minutes per side until brown.  Transfer skillet to oven, bake 8 to 10 minutes or until juices run clear.
Cook corn, milk, and 1/2 teaspoon salt in the 8-inch skillet on medium heat for 5 minutes.
Place corn mixture, Ranch dressing, and Cajun seasoning in a food processor.  Pulse several times until well blended and corn has broken down (texture will not be smooth because of texture of the corn].  Return corn mixture to skillet stir in butter and keep warm until ready to serve.
Place a breast on each serving plate, top with corn sauce and sprinkle with pimento.
EASY BAY SCALLOP CHOWDER


Ingredients:
bacon, red onion, carrot, sea salt, celery, low sodium chicken broth, heavy cream, white pepper, bay scallop, lemon zest, dill

Directions:
In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter. Add celery and red peppers; sauté for another 3 minutes.
Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender. Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes.
Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.
Brown Sugar Cookies


Ingredients:
butter, brown sugar, egg, vanilla extract, baking soda, salt

Directions:
HEAT oven to 350ºF.
BEAT together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
SHAPE dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
BAKE 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.
Laura's Maryland Crab Cakes
Category: appetizers-and-snacks
By Laura

It is so hard to find a true Maryland crab cake recipe out there. This is basically the recipe my grandmother used, but I've tweaked it just a bit. I also usually double the recipe.

Ingredients:
1  egg
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon dried parsley flakes
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon baking powder
¼ teaspoon salt
2 slices white bread, crusts removed
1 pound fresh crabmeat

Directions:
Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet. Refrigerate at least 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake crab cakes until heated through and lightly browned, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 4 crab cakes

Calories: 203
Fat: 10.1 g
Saturated fat: 1.9 g
Carbohydrates: 7.9 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 19.5 g
Cholesterol: 131.1 mg
Sodium: 839.8 mg