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[Obesity Discussion]

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

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