Serving size: 3 Leanest
One Leanest Serving
1 fat serving
The crab cake can be served with ½ tablespoon of mayonnaise to supply the second fat serving.
1 3/4 pounds Dungeness crab meat (or Blue for East Coast folks)
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 ½ tablespoon heavy mayonnaise
2 eggs 3 teaspoons baking powder
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
10 sprays pan spray
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.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve with a sauce that has 1 carbohydrate or less per serving. Or ½ tablespoon mayo.