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Thai Crab Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.6926
Energy (kCal)679.8753
Carbohydrates (g)77.0525
Total fats (g)8.2787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place crabmeat in a bowl and stir in chiles, scallions, zucchini, carrot and cilantro. Add cornstarch and mix well. | 2. Beat the eggwhites in a separate bowl, then stir into crab mixture and mix well. | 3. Spray skillet with cooking spray and drop small spoonfulls of mixture into skillet. Fry over low heat for 3-4 minutes, pressing down with the back of a spatula. Turn over halfway through cooking. Cook cakes in batches. | 4. Mix yogurt and tabasco sauce in a small bowl and stir in sesame seeds. Spoon into small bowl and use as dipping sauce for crab cakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    crabmeat 10 1/2 ounces canned drained 264.775 0.0 58.905 1.4875
    thai chile 1 -2 seeded chopped 264.775 0.0 58.905 1.4875
    scallion 6 sliced 192.0 44.04 10.98 1.14
    zucchini 5 ounces grated 24.0971 4.4083 1.7151 0.4536
    carrot 4 ounces grated 46.4932 10.8635 1.0546 0.2722
    cilantro 1 tablespoon 0.23 0.0367 0.0213 0.0052
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    egg white 2 34.32 0.4818 7.194 0.1122
    cooking spray - - - -
    plain yogurt 2/3 cup - - - -
    tabasco sauce 264.775 0.0 58.905 1.4875
    sesame seed 2 teaspoons 57.0 2.6189999999999998 1.781 4.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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