Atkins Seafood Recipes

Ingredients:

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

Instructions:

For added flavor, try these tender crab cakes with a sauce made from mayo
spiced with a dash of Old Bay seasoning.

1. 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.

2. Sprinkle a layer of breadcrumbs on the bottom of a 1/3 cup solid
measuring cup or a cleaned, empty tuna can. Fill measure with crab mixture
and pack lightly using the bottom of a cup 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.

3. 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.

A neat kitchen trick to make a loose crab mixture hold together in a nice
shape is to pack them into a measuring cup.

Servings: 4

Prep time: 20 minutes

Bake/Cook time: 40 minutes

Chill time: 1 h 20 min

Carbohydrates: 6.5 grams

Net Carbs: 3.5 grams

Fiber: 3 grams

Protein: 27 grams

Fat: 24 grams

Calories: 340

Servings: 1