Crab Cakes

Recipe Ingredients

1		Egg
3 tablespoons	45ml	Mayonnaise
1 teaspoon	5ml	Dry mustard
1/4 cup	36g / 1.3oz	Chopped drained bottled pimiento
3 tablespoons	45ml	Minced fresh parsley leaves
1 teaspoon	5ml	Old Bay Seasoning
1 teaspoon	5ml	Worcestershire sauce
2		Tabasco sauce
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
1 lb	454g / 16oz	Lump crab meat
		= (drained if using canned)
3/4 cup	46g / 1.6oz	Finely-crushed spicy pork rinds
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Butter

Recipe Instructions

In a large bowl whisk together the egg, mayonnaise, mustard, pimiento, parsley, Old Bay Seasoning, Worcestershire sauce, Tabasco, pepper, and salt. Add the crab meat and 1/4 cup of pork rinds, toss the mixture gently.

Spread the remaining 1/2 cup of pork rinds on a plate, form 1/3-cup of mixture gently into 3/4-inch patties (about 8), and coat the top and bottoms of each patty carefully with the pork rinds, transferring to a sheet of waxed paper.

In a large skillet heat the oil and the butter over moderately-high heat. Fry the crab cakes, for 1 to 2 minutes on each side, or until they are golden. Serve with the lemon wedges.

This recipe yields 8 servings; 1 carb gram per serving.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.