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@green.organic: เป็นโรคไตห้ามกินผลไม้จริงไหม? #กรีนแอนด์ออแกนิค #greenandorganic #โรคไต #ไตเสื่อม #โรคไตกินอะไรดี

กรีนแอนด์ออแกนิค
กรีนแอนด์ออแกนิค
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Monday 19 October 2026 04:00:00 GMT
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🦀🍋 Crispy Southern Crab Cakes with Lemon Remoulade Golden, crispy crab cakes packed with sweet lump crab meat, fresh herbs, and a touch of Old Bay seasoning. Served with a tangy homemade lemon remoulade! INGREDIENTS Crab Cakes: * 1 lb lump crab meat, drained * ½ cup Panko breadcrumbs * 1 large egg * ¼ cup mayonnaise * 1 tbsp Dijon mustard * 1 tsp Worcestershire sauce * 1 tsp Old Bay seasoning * 1 tbsp fresh lemon juice * 2 tbsp chopped parsley * 2 tbsp butter * 1 tbsp olive oil Lemon Remoulade: * ½ cup mayonnaise * 1 tbsp Dijon mustard * 1 tbsp lemon juice * 1 tsp hot sauce * 1 tsp finely chopped pickles * ½ tsp smoked paprika * 1 tsp chopped parsley INSTRUCTIONS 1. Gently combine egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and parsley. 2. Fold in crab meat and Panko, keeping the crab pieces intact. 3. Shape into 8 thick patties. Refrigerate for 30 minutes. 4. Whisk all remoulade ingredients until smooth. Refrigerate until serving. 5. Heat butter and olive oil in a large skillet over medium heat. 6. Cook crab cakes for 3–4 minutes per side until deeply golden and heated through. Cook to 165°F (74°C) for food safety. 7. Transfer to a paper towel-lined plate. 8. Arrange crab cakes on a serving platter with lemon wedges and fresh parsley. 9. Serve warm with lemon remoulade! Prep: 15 min | Chill: 30 min Cook: 10 min | Servings: 4 #CrabCakes #SouthernSeafood #SeafoodDinner #HomemadeRecipes #AmericanFood
🦀🍋 Crispy Southern Crab Cakes with Lemon Remoulade Golden, crispy crab cakes packed with sweet lump crab meat, fresh herbs, and a touch of Old Bay seasoning. Served with a tangy homemade lemon remoulade! INGREDIENTS Crab Cakes: * 1 lb lump crab meat, drained * ½ cup Panko breadcrumbs * 1 large egg * ¼ cup mayonnaise * 1 tbsp Dijon mustard * 1 tsp Worcestershire sauce * 1 tsp Old Bay seasoning * 1 tbsp fresh lemon juice * 2 tbsp chopped parsley * 2 tbsp butter * 1 tbsp olive oil Lemon Remoulade: * ½ cup mayonnaise * 1 tbsp Dijon mustard * 1 tbsp lemon juice * 1 tsp hot sauce * 1 tsp finely chopped pickles * ½ tsp smoked paprika * 1 tsp chopped parsley INSTRUCTIONS 1. Gently combine egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and parsley. 2. Fold in crab meat and Panko, keeping the crab pieces intact. 3. Shape into 8 thick patties. Refrigerate for 30 minutes. 4. Whisk all remoulade ingredients until smooth. Refrigerate until serving. 5. Heat butter and olive oil in a large skillet over medium heat. 6. Cook crab cakes for 3–4 minutes per side until deeply golden and heated through. Cook to 165°F (74°C) for food safety. 7. Transfer to a paper towel-lined plate. 8. Arrange crab cakes on a serving platter with lemon wedges and fresh parsley. 9. Serve warm with lemon remoulade! Prep: 15 min | Chill: 30 min Cook: 10 min | Servings: 4 #CrabCakes #SouthernSeafood #SeafoodDinner #HomemadeRecipes #AmericanFood

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