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Low-Carb Crab Cakes
These were absolutely delish!!! I adapted this recipe from one in a Patricia Cornwell novel. I served them with steak and a salad for dinner.
The recipe made FOUR, 1/4 lb crab cakes that I calculated coming in at approximately 1 net carb per crab cake. This may vary depending on the brand of Worchestire Sauce used.
1 pound crab meat (I used regular lump vs. jumbo lump)
1/4 cup Atkins Bake mix
1 egg, slightly beaten
1/2 tsp dry mustard
approx 1/4 cup green onions (some call them scallions)
1 tsp parsley flakes
1 tsp Worchestire Sauce
salt and pepper to taste
Mix all ingredients well (don't be too rough though), shape into patties. Saute' over medium heat, flipping very carefully a couple of times until lightly browned.
I waited at least 3 minutes before the first flip (using two utensils). I also sauteed in EVOO, but next time I'll probably use Canola Oil. EVOO is just too expensive. The crab cakes were NOT swimming in oil. There may have been 1/8" inch of oil in the pan, enough for a small puddle. Depending on the size of your fry pan, you should probably only cook two at a time. Don't crowd them. Give yourself space to carefully flip them without them breaking. Remember there isn't the normal amount of "filler" in these to help HOLD them together.
ENJOY!!! I know I did and so did my dinner guest!
Punkin-kid
The recipe made FOUR, 1/4 lb crab cakes that I calculated coming in at approximately 1 net carb per crab cake. This may vary depending on the brand of Worchestire Sauce used.
1 pound crab meat (I used regular lump vs. jumbo lump)
1/4 cup Atkins Bake mix
1 egg, slightly beaten
1/2 tsp dry mustard
approx 1/4 cup green onions (some call them scallions)
1 tsp parsley flakes
1 tsp Worchestire Sauce
salt and pepper to taste
Mix all ingredients well (don't be too rough though), shape into patties. Saute' over medium heat, flipping very carefully a couple of times until lightly browned.
I waited at least 3 minutes before the first flip (using two utensils). I also sauteed in EVOO, but next time I'll probably use Canola Oil. EVOO is just too expensive. The crab cakes were NOT swimming in oil. There may have been 1/8" inch of oil in the pan, enough for a small puddle. Depending on the size of your fry pan, you should probably only cook two at a time. Don't crowd them. Give yourself space to carefully flip them without them breaking. Remember there isn't the normal amount of "filler" in these to help HOLD them together.
ENJOY!!! I know I did and so did my dinner guest!
Punkin-kid
Found the slippery slope: March/April 2006
Completely fell off wagon: August 2006