Crab Cakes

Ingredients:

1 egg

3 tablespoons  mayonnaise

1 teaspoon  dry mustard

1/4 cup  chopped drained bottled pimiento

3 tablespoons  minced fresh parsley leaves

1 teaspoon  Old Bay Seasoning

1 teaspoon  Worcestershire sauce

2 dashes  Tabasco sauce

1/4 teaspoon  freshly-ground black pepper

1/4 teaspoon  salt

1 pound  lump crab meat = (drained if using canned)

3/4 cup  finely-crushed spicy pork rinds

2 tablespoons  vegetable oil

1 tablespoon  butter

In a large bowl whisk together the egg, mayonnaise, mustard, pimiento, parsley, Old Bay Seasoning, Worcestershire sauce, Tabasco, pepper, and salt.  Add the crab meat and 1/4 cup of pork rinds, toss the mixture gently.

Spread the remaining 1/2 cup of pork rinds on a plate, form 1/3-cup of mixture gently into 3/4-inch patties (about 8), and coat the top and bottoms of each patty carefully with the pork rinds, transferring to a sheet of waxed paper.

In a large skillet heat the oil and the butter over moderately-high heat.  Fry the crab cakes, for 1 to 2 minutes on each side, or until they are golden.  Serve with the lemon wedges.

This recipe yields 8 servings; 1 carb gram per serving.

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