Low-Carb Crab Cakes
Serves 4
2 cups crab, shredded (fresh, frozen, or canned)
1 cup soft whole-wheat bread crumbs (or use low-carb bread)
1/2 cup minced green onion
1/8 cup celery, minced
3 tablespoons mayonnaise
1 egg, beaten
Dash of Tabasco sauce
Salt and pepper to taste
Flour, for dusting
3 tablespoons vegetable oil
In a bowl, combine all ingredients except the flour and oil.
Shape crab mixture into 4 nice cakes, about 3/4 inch thick. Dust lightly with flour. IN a skillet, heat the oil over medium-high heat. Saute the crab cakes in the skillet on both sides for about 10 minutes or until golden brown.
PER SERVING
275 Calories; 21g Fat (68.6% calories from fat); 15g Protein; 7g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 350mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 0 Vegetable; 3 Fat.
Serve with a side of Basic Coleslaw and some Turnip Fries. Serve on a bun and with REal oven Fries.