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Chesapeake Crab Cakes
Low Carbohydrate Recipe

Ingredients:
1 egg well beaten
2 tablespoon mayonnaise
1 tablespoon prepared mustard
1 tablespoon butter melted
1 teaspoon chopped fresh parsley
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound claw crabmeat drained, flaked
1 1/2 cups pork rind crumbs
Vegetable oil as needed

Directions: Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.

Fry in deep, hot oil (350 degrees) until crab cakes are brown and float to the top.

Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.

This recipe yields 4 servings; 2 carb grams per crab cake.

Per Serving (excluding unknown items): 95 Calories; 10g Fat (91.3% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 396mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.