I like seafood. My wife isn't really a fan. But the one thing we can come to agreement on is that of crab cakes. I guess it's because they are fried and crunchy that she likes them (same reason I do). The problem with crab cakes however is that most crab cakes are covered in bread crumbs and carbs. My wife and I were talking a few days back and decided that it would probably be easy to find or create a crab cake recipe that would be low in carbs and still taste. Well we found one. They are great too! Not as cruchy as some recipes, but still very yummy. We halfed the recipe for two of us, but for a party the full recipe would definitely give enough for several people to try them.
- 1 pound blue crabmeat
- 1 tablespoon small diced red bell pepper
- 1 tablespoon small diced green bell pepper
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon heavy mayonnaise
- 2 eggs
- 1 tablespoon baking powder
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
- 2 tablespoons canola oil
- Mustard Sauce, recipe follows
In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Yield: 3/4 cup