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Old 05-30-2004, 07:42 PM
ajrsmom's Avatar
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Atkins Crab Cakes

For added flavor, try these tender crab cakes with a sauce made from mayo spiced with a dash of Old Bay seasoning.

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 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.

A neat kitchen trick to make a loose crab mixture hold together in a nice shape is to pack them into a measuring cup.

Servings: 4
Prep time: 20 minutes
Bake/Cook time: 40 minutes
Chill time: 1 h 20 min

Carbohydrates: 7.5 grams

Net Carbs: 4.5 grams

Fiber: 3 grams

Protein: 27 grams

Fat: 57 grams

Calories: 645

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