Appetizers / Soups / Salads

Low carb crab cakes takes several minutes to prepare.

Low carb crab cakes takes several minutes to cook.

Low carb crab cakes makes 4 servings.

The ingredients for Low carb crab cakes are:

15.9 oz Alaskan King Crab
1.0 large Egg, fresh, whole, raw
2.0 serving Annie's Naturals Organic Dijon Mustard, 1 tsp
50.0 gram(s) Celery, Fresh (2 sticks)
0.12 serving Annie's Naturals Organic Worcestershire Sauce, 2 Tbsp
0.5 serving Onion, Fresh (1 slice 1/4 in thick, 1.3 oz)
2.0 tbsp Parsley
0.5 cup Croutons, seasoned

Here is how you make Low carb crab cakes:

Chop veggies into small pieces and saute until soft, let cool. Grind croutons in a processor or substitute for breadcrumbs. Place into a bowl and mix in finely chopped parsley. In a separate bowl, mix egg, worcestshire and mustart until well blended. Fold together all ingredients. Shape into 4 cakes. Chill in refer for 2 hours before cooking. Original recipe calls for 2 tsp old bay. It was way too salty for my liking so I deleted it.Serving Size: 1 cakeNumber of Servings: 4.0Recipe submitted by SparkPeople user HEATHERF23.

The nutritional information for Low carb crab cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 155.7

• Total Fat: 3.9 g
• Cholesterol: 106.5 mg
• Sodium: 1,375.1 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 0.6 g
• Protein: 24.0 g