Dinner

Low Carb Crab Cakes w/ Sauce is for Dinner.

Low Carb Crab Cakes w/ Sauce takes several minutes to prepare.

Low Carb Crab Cakes w/ Sauce takes several minutes to cook.

Low Carb Crab Cakes w/ Sauce makes 4 servings.

The ingredients for Low Carb Crab Cakes w/ Sauce are:

Ingredients
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
2 eggs
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 follows
Directions
In a large bowl, mix all ingredients, except oil and Mustard Sauce 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, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.


Mustard 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. Refrigerate until ready to serve.

Yield: 3/4 cup

Here is how you make Low Carb Crab Cakes w/ Sauce:

Ingredients1 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 2 eggs 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 follows DirectionsIn a large bowl, mix all ingredients, except oil and Mustard Sauce 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, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.Mustard Sauce:1/4 cup heavy mayonnaise1/4 cup Dijon mustard1/4 teaspoon fresh lemon juiceMix all ingredients together in a small bowl. Refrigerate until ready to serve.Yield: 3/4 cupNumber of Servings: 4Recipe submitted by SparkPeople user HCHESBRO.

The nutritional information for Low Carb Crab Cakes w/ Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 317.0

• Total Fat: 20.5 g
• Cholesterol: 224.0 mg
• Sodium: 1,454.4 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.2 g
• Protein: 26.1 g