Atkins Crab Cakes Recipe



Ingredients

* 3 tbsp vegetable oil, divided

* 1 small red bell pepper, finely chopped

* 3 green onions, finely chopped

* 1 lb lump crab meat, picked over

* 1 cup fresh low-carb Bread Crumbs, divided

* 1 cup mayonnaise

* 3 tbsp chopped fresh parsley

* 1/2 tbsp Old Bay seasoning



Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

Cook bell pepper and green onions 3 minutes, until softened. Transfer

vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs,

mayonnaise, parsley, and Old Bay. Mix with a fork until combined.

Cover and refrigerate 20 minutes. Sprinkle a layer of breadcrumbs on

the bottom of a 1/3-cup measuring cup or a cleaned, empty tuna can.

Fill measure with crab mixture and pack lightly using the bottom of a

measuring cup. Sprinkle a layer of breadcrumbs on top and pack lightly

with the measuring cup. Invert crabcake onto a plastic-wrap lined

baking sheet. Repeat with remaining breadcrumbs and crab mixture to

make 8 crabcakes. Cover with plastic wrap and refrigerate at least 1

hour or up to 24 hours.



Heat oven to warm setting. Heat 1 tablespoon oil in large nonstick

skillet over medium heat. Transfer four crabcakes to skillet using a

wide metal spatula. Cook 5 minutes, until golden on bottom; flip with

a spatula, and cook 5 minutes more. Transfer crabcakes to baking sheet

to keep warm; cook remaining crabcakes.