mini crab cakes--low carb

[mel]

I made these this week. I was skeptical about them holding together, but their small size made it work. If you'd like to see the original recipe, it is on FoodNetwork.com.

mini crab cakes:
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
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

A couple of notes, I added green onions.
Don't over spice, that Old Bay is strong.
I put the veggies and the crab meat in the chopper to get it tiny. It helps it hold together.
I used imitation crab meat.
I ended up having more cakes than what they called for--maybe I don't know the size of a poker chip or something.
I really loved these with the mustard sauce. Very tasty, and I never thought they'd work without bread, but they did.

Here's the fitday info on the recipe too:
mount Per 1 serving Calories 130
Calories from Fat 54 % Daily Value * Total Fat 6g 9% Saturated Fat 0g 0% Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Potassium 0mg 0% Total Carbohydrate 3g 1% Dietary Fiber 0g 0% Protein 16g 32% Alcohol 0g

If you try it, let me know how they turn out!
mel

[LisaS]

I'm not a crab or Krab eater - but might try this with canned salmon or something - I'll let you know if I do. Or maybe as a "hash" with chicken. It looks really good.

[mel]

i think those would all work...especially the salmon. I really liked the texture after I threw the meat and veggies in the food chopper. Can't wait to see how they turn out!

mel

[Victoria]

Oh man...you're killin' me, Mel! Crab cakes are my favorite. I'll be making these for sure. Did you use canned crab meat?

[mel]

I used imitation, but someone mentioned in my blog that imitation crab meat is pretty high in carbs. The numbers didn't work out too bad when I ran them in fitday, but that might not be the best option. They sure were tasty.

mel

[jax]

Originally Posted by LisaS

I'm not a crab or Krab eater - but might try this with canned salmon or something - I'll let you know if I do. Or maybe as a "hash" with chicken. It looks really good.

I make a ghetto version of them with canned tuna all the time. A bit dry, but otherwise pretty tasty.

[LisaS]

thanks for the idea jax. I love regular tuna salad but not so much salmon with the same treatment - so I was hoping to have something acceptable to do with salmon.
Do you think they'll keep and eat well cold (as in for a lunch)?

[mel]

OH, I think they would be great cold. I was eating the mixture before I fried it, and it was tasty and crunchy that way.

mel

[jax]

Originally Posted by LisaS

thanks for the idea jax. I love regular tuna salad but not so much salmon with the same treatment - so I was hoping to have something acceptable to do with salmon.
Do you think they'll keep and eat well cold (as in for a lunch)?

I've always eaten them immediately, but I would think they'd be okay. They do have egg in them so if they're not cooked through that could be an issue (but I think the raw egg worries are a bit over-dramatized personally).

[castufari]

Originally Posted by mel

I used imitation, but someone mentioned in my blog that imitation crab meat is pretty high in carbs. The numbers didn't work out too bad when I ran them in fitday, but that might not be the best option. They sure were tasty.

mel

You can use any firm whitefish. Imitation crabmeat is just pollock that's been minced finely then had the water squeezed out of it. The dye is just a mix of food coloring. My grandfather used to make this using haddock parts, it sold fairly well and allowed him to make some extra cash using something that he normally would have thrown away.

I make mine with crab, old bay and some egg. No breadcrumbs, that's the Maryland way.