Chesapeake Crab Cakes
Low Carb Recipe
For Chesapeake Crab Cakes, combine the cream ingredients and seasonings then gently stir in your crabmeat. Roll in pork rinds and fry in deep, hot oil.
1 egg, well beaten
2 tablespoons 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
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.
Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
Serving size: 1 crab cake
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.
Variation: Crab Cakes
12 ounces crab meat
1 tablespoon pesto
1 tablespoon heavy cream
1/2 cup crushed pork rinds
1 tablespoon mayonnaise
Dash cayenne pepper
Mix all ingredients. Form into 6 to 8 small patties and fry in butter on medium heat until golden brown and crispy.
Serves 3 at 0.7 carbs per serving.