Tuesday, March 12, 2013

Crabcakes - Dr. Atkins Diet Revolution

3 tablespoons vegetable oil, divided
1 small red bell pepper, finely chopped
3 green onions finely chopped
1 pound lump crab meat picked over
1 cup fresh bread crumbs ( made from 2 slices controlled carb bread, divided)
1/4 cup mayonnaise
3 tablespoons chopped fresh parsley
1 tablespoon Old Bay seasoning

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook pepper and onions 3 minutes , until slightly softened. Transfer vegetables to a large bowl. Add crab, 2 tablespoons bread crumbs, mayonnaise, parsley and Old Bay. Mix with a fork until combined. Cover and refrigerate 20 minutes.
Sprinkle bread crumbs in the bottom of a 1/3 cup metal measuring cup or a clean, empty tuna can. Fill measure with crab mixture and pack lightly with the bottom of a 1/4 cup measuring cup. Sprinkle a layer of bread crumbs on top pressing lightly with the measuring cup. Invert crabcake onto a plastic wrap lined baking sheet. Repeat with remaining bread crumbs and crab mixture to makes 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 the bottom; flip with a spatula and cook 5 minutes more. Transfer crabcakes to baking sheet and put in oven to keep warm; cook remaining crabcakes.

Total carbs per serving : 7 grams

Makes 4 servings.

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