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Obesity Discussion · 08-01-07, 05:25 AM

ATKINS CRAB CAKES

Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:40:00

Calories: 645
Fat: 57 grams
Protein: 27 grams
Carbohydrates: 7 grams
Fiber: 3 grams
Net Carbs: 4 grams
3 tablespoons vegetable oil, divided
1 small red bell pepper, finely chopped (about 1/2 cup)
3 green onions, finely chopped
1 pound lump crab meat, picked over to remove any shells
1 cup fresh PageLink(Atkins Bread Crumbs), divided
1 cup mayonnaise
3 tablespoons fresh parsley, chopped
1/2 tablespoon Old Bay seasoning
2 lemons, cut into wedges for garnish
1. Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat. Cook bell pepper and green onions
until softened, about 3 minutes. Transfer vegetables to a
large bowl. Add crab, 2 tablespoons breadcrumbs,
mayonnaise, parsley and Old Bay. Mix with a fork until
just combined, being careful not to over-mix. Cover and
refrigerate for 20 minutes.
2. To assemble crab cakes: Sprinkle the inside of a 1/3
cup solid measuring cup with a thin layer of
breadcrumbs. Fill measure with crab mixture and
sprinkle a layer of breadcrumbs on top. Pack lightly
using hands or another measuring cup. Invert crab cake
onto a plastic-wrap lined baking sheet. Repeat with
remaining breadcrumbs and crab mixture to make 8
crab cakes. Cover with plastic wrap and refrigerate at
least 1 hour or up to 24 hours.
3. To cook: Heat 1 tablespoon oil in large nonstick skillet
over medium-high heat. Transfer four crab cakes to
skillet using a wide metal spatula. Cook 3 to 4 minutes
per side, until golden brown and crisp.
For added flavor, try these tender crab cakes with a sauce made
from mayo spiced with a dash of Old Bay seasoning.

08-01-07, 05:25 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Atkins Crab Cakes ATKINS CRAB CAKES Servings: 4 Prep time: 0:20:00 Bake/Cook time: 0:40:00 Calories: 645 Fat: 57 grams Protein: 27 grams Carbohydrates: 7 grams Fiber: 3 grams Net Carbs: 4 grams 3 tablespoons vegetable oil, divided 1 small red bell pepper, finely chopped (about 1/2 cup) 3 green onions, finely chopped 1 pound lump crab meat, picked over to remove any shells 1 cup fresh PageLink(Atkins Bread Crumbs), divided 1 cup mayonnaise 3 tablespoons fresh parsley, chopped 1/2 tablespoon Old Bay seasoning 2 lemons, cut into wedges for garnish 1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bell pepper and green onions until softened, about 3 minutes. Transfer vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs, mayonnaise, parsley and Old Bay. Mix with a fork until just combined, being careful not to over-mix. Cover and refrigerate for 20 minutes. 2. To assemble crab cakes: Sprinkle the inside of a 1/3 cup solid measuring cup with a thin layer of breadcrumbs. Fill measure with crab mixture and sprinkle a layer of breadcrumbs on top. Pack lightly using hands or another measuring cup. Invert crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. 3. To cook: Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer four crab cakes to skillet using a wide metal spatula. Cook 3 to 4 minutes per side, until golden brown and crisp. For added flavor, try these tender crab cakes with a sauce made from mayo spiced with a dash of Old Bay seasoning. Atkins - Atkins Crab Cakes Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________