Low Carb Seafood Recipes

Ingredients:

3 tbsp vegetable oil, divided
1 small red bell pepper, finely chopped
3 green onions, finely chopped
1 lb lump crab meat, picked over
1 cup fresh atkins bread crumbs, divided
1 cup mayonnaise
3 tbsp chopped fresh parsley
1/2 tbsp old bay seasoning

Instructions:

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook
bell pepper and green onions 3 minutes, until softened. Transfer
vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs,
mayonnaise, parsley, and Old Bay. Mix with a fork until combined. Cover
and refrigerate 20 minutes.

Sprinkle a layer of breadcrumbs on the bottom of a 1/3-cup measuring cup or
a cleaned, empty tuna can. Fill measure with crab mixture and pack
lightly using the bottom of a measuring cup. Sprinkle a layer of
breadcrumbs on top and pack lightly with the measuring cup. Invert
crabcake onto a plastic-wrap lined baking sheet. Repeat with remaining
breadcrumbs and crab mixture to make 8 crabcakes. Cover with plastic wrap
and refrigerate at least 1 hour or up to 24 hours.

Heat oven to warm setting. Heat 1 tablespoon oil in large nonstick skillet
over medium heat. Transfer four crabcakes to skillet using a wide metal
spatula. Cook 5 minutes, until golden on bottom; flip with a spatula, and
cook 5 minutes more. Transfer crabcakes to baking sheet to keep warm; cook
remaining crabcakes.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams
Net Carbs: 3.5 grams
Fiber: 3 grams
Protein: 27 grams
Fat: 24 grams
Calories: 340

Servings: 4