Low carb crab cakes with mustard sauce

Recipe Information

Ingredients

• Crab Cakes

  • 1 pound blue crab meat

  • 1 tablespoon small diced red bell pepper

  • 1 tablespoon small diced green bell pepper

  • 1 tablespoon finely chopped fresh parsley

  • 1 tablespoon heavy mayonnaise

  • 2 eggs

  • 1 tablespoon baking powder

  • 1 tablespoon Worcestershire sauce

  • 1 1/2 teaspoons crab seasoning

  • 2 tablespoons canola oil

• Mustard Sauce

  • 1/4 cup heavy mayonnaise

  • 1/4 cup Dijon mustard

  • 1/4 teaspoon fresh lemon juice

Directions

• To make the crab cakes, mix all ingredients except for the oil until blended.

• In a large skillet, heat the oil over medium-high heat.

• Carefully spoon poker chip sized cakes into the pan using a tablespoon. Because the batter does not contain bread crumbs, it will be crumbly. When the egg starts to cook the cakes will hold together.

• Let the cakes sit on one side for about 1-2 minutes or until firm. Flip and let sit for another 1-2 minutes.

• For the mustard sauce, mix all the ingredients together and place in a refrigerator until ready to serve.

• Serve the cakes with the mustard sauce.

Nutrition (per serving)

• Calories: 61 cal

• Total fat: 3g

• Saturated fat: 0g

• Cholesterol: 53mg

• Sodium: 232mg

• Carbohydrate: 3g

• Sugar: <1g

• Protein: 5g