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“Try a low carb version of tasty crab cakes!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups crabmeat, shredded (fresh, frozen or canned)
  • 1 cup breadcrumbs (from low carb or whole wheat bread)
  • 12 cup green onion, minced
  • 18 cup celery, minced
  • 3 tablespoons mayonnaise
  • 1 egg, beaten
  • 1 dash Tabasco sauce
  • salt and pepper, to taste
  • flour, for dusting
  • 3 tablespoons olive oil

Directions

  1. Combine all of the ingredients except for the flour and oil in a bowl.
  2. Use your hands to shape the mixture into 4 crab cakes, about 3/4 inch thick.
  3. Dust each cake lightly with flour.
  4. Heat olive oil in a skillet over medium high heat.
  5. Saute crab cakes in the oil on both sides, about 10 minutes, or until they are golden.

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