Chesapeake House Crab Cakes

Recipe Ingredients

1		Egg - well beaten
2 tablespoons	30ml	Mayonnaise
1 tablespoon	15ml	Prepared mustard
1 tablespoon	15ml	Butter - melted
1 teaspoon	5ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Old Bay Seasoning
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Claw crabmeat - drained, flaked
1 1/2 cups	93g / 3.3oz	Pork rind crumbs
		Vegetable oil - as needed

Recipe Instructions

Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.

Fry in deep, hot oil (350 degrees) until crab cakes are brown and float to the top.

Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.

This recipe yields 4 servings; 2 carb grams per crab cake.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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