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Low Carb Crab Cakes

Ingredients

Crab Cakes

  • 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 low fat mayonnaise
  • 2 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons Maryland-style crab seasoning recommended: Old Bay
  • 2 tablespoons canola oil

Mustard Sauce

  • ¼ cup low fat mayonnaise
  • ¼ cup Dijon mustard
  • ¼ teaspoon fresh lemon juice
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Instructions

  1. In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.)
  2. Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary.
  3. Serve hot with mustard sauce.

Recipe Notes

Makes 18 one cake servings.
Each crab cake is 1 WW point. The sauce is 2 WW points per teaspoon.