Ask-A-Butcher
Senior Cook
Lo Carb Crab Cakes
1 pound crab meat
1 cup pork rind crumbs
¼ cup egg substitute
¼ cup light or fat free mayo
½ tsp salt
¼ tsp pepper ( I like more)
1 tsp Dale's Sauce (or Worcestershire)
1 tsp dry mustard
In a bowl , mix crumbs, egg, mayo and seasonings. Add the crab meat and mix gently, but throughly. If mixture is too dry, add a little more mayo. Shape into 4-6 cakes. Cook cakes in oil, just enough to prevent sticking, until browned; approx 5-6 minutes per side.
Here is the mixture after putting every thing together.
I was hoping for six cakes, but seeing as I only started with ½ pound I had to settle for three.
Now we are on the grill in a cast iron skillet at 375°. I used a little bit of black mangrove for smoke.
After about six minutes I flipped (yes, it was HOT, see the fat jumping?) and damaged a couple. No big deal, they tasted the same. Cooked another six minutes and they were done. Great flavor the pork rinds gave it. A definite keeper.
1 pound crab meat
1 cup pork rind crumbs
¼ cup egg substitute
¼ cup light or fat free mayo
½ tsp salt
¼ tsp pepper ( I like more)
1 tsp Dale's Sauce (or Worcestershire)
1 tsp dry mustard
In a bowl , mix crumbs, egg, mayo and seasonings. Add the crab meat and mix gently, but throughly. If mixture is too dry, add a little more mayo. Shape into 4-6 cakes. Cook cakes in oil, just enough to prevent sticking, until browned; approx 5-6 minutes per side.
Here is the mixture after putting every thing together.
I was hoping for six cakes, but seeing as I only started with ½ pound I had to settle for three.
Now we are on the grill in a cast iron skillet at 375°. I used a little bit of black mangrove for smoke.
After about six minutes I flipped (yes, it was HOT, see the fat jumping?) and damaged a couple. No big deal, they tasted the same. Cooked another six minutes and they were done. Great flavor the pork rinds gave it. A definite keeper.
