Needless to say, I was feeling guilty for not making the crab cakes. But today, I lucked out! I was grocery shopping at The Fresh Market and they had Lump Crab Meat on sale 20% off! I took it as a sign from the Universe. Time to make crab cakes! I googled a low carb recipe and came across a crab cake one from the blog, IBreatheImHungry. She has
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Authentic Maryland style crab cakes with just a few ingredients. In a medium bowl, mix the egg, mustard, hot sauce, Worcestershire and mayo. Fold crabmeat into the mixture. Add the old bay, crushed red pepper, salt, pepper, parsley and crackers and fold them into the crab meat.
Take your low carb crab cake out of the refrigerator and take the chill off of it for about 15 minutes. Preheat the oven to 325 degrees and line a baking sheet with foil or parchment paper. Place the cakes on top but do not crowd them in the pan. Heat for about 10-15 minutes.
Once you’ve had your first real one made with handpicked Maryland jumbo lump crab, you’ll know why. Step 1: Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Step 2: Pour mixture over crabmeat and fold in taking care not to break up the lumps.
The basic steps for making crab cakes are simple to follow. Please see the recipe card below for more detailed ingredient amounts. Place the egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper to a large bowl and whisk until well combined. Measure the ingredients. Mix them up.