George Stella's Low Carb Key West Crab Cakes

These crab cakes were actually better than traditional crab cakes since they were all meat, no bread fillers. We had them with George Stella's Waldorf Cole Slaw on the side. It was a great combination.

Ingredients

• 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 Old Bay seasoning
• 2 tablespoons canola oil (I used a combination of butter and olive oil instead) 

Mix everything together in a large bowl and refridgerate for a minimum of 1 hour.


Preheat a frying pan with a small amount of butter and olive oil on meadium heat. Using your hands make palm sized balls of the crab mixter and place in preheated pan. Cook about 2-3 minutes until browned.

Flip and cook another couple of minutes.

Enjoy.

 George Stella's orignial recipe can be found here.


NOTE:  This entire recipe nets out to approximately 8.8 grams of Carbohydrate. I made large crab cakes and the batch made 9 - each crab cake in my case would be under one carb. George Stella makes tiny 1 TBSP crab cakes and he makes 18 per batch. So, they net out to even lower net carbs per cake (his website says zero per cake but we can see that that is not really true). It will all depend on how large you make your crab cakes, and how many you eat. Just divide the total 8.8 carbs into the number of cakes you made out of the batch, to figure out how many carbs per cake in your batch.