One of our Fat-Burning Machine students sent this recipe for low-carb crab cakes. The recipe is from The Food Network. I don’t know about substituting other types of crabmeat for blue crab.
If you try the recipe and make any substitutions, it let us know how it goes.
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
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 below
In a large bowl, mix all ingredients, except oil, 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, which is about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary.
Serve hot with mustard sauce.
Mustard Dipping 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 and refrigerate until ready to serve.