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Freshly-squeezed lemon juice and capers give these crab cakes a special taste. This carb-conscious recipe from Phillips provides 7 grams of net carbs, and makes 4 crab cakes. Ingredients:
 8 oz. Phillips Crab Meat
1/8 tsp. Garlic Powder
2 Tbsp. Eggs Substitute
1/4 tsp. Lemon pepper seasoning
1 Tbsp. Lemon Juice, fresh
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Capers, drained
1/8 tsp. Salt
1/3 c. Bread Crumbs, plain, lightly toasted
1 Tbsp. Scallion, minced
1 Tbsp. Mayonnaise, light/reduced-fat
Cooking spray, as needed
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1. In medium mixing bowl, beat egg substitute until frothy. Stir in lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce, salt, and scallion and stir until well blended. 2. Gently fold in bread crumbs and then crab meat. 3. Form approx. 1/3 c. (3 oz.) of mixture into round or oval cakes. 4. Heat sauté pan over medium-low heat. Spray bottom with cooking spray. Cook each crab cake until golden brown on each side, approx. 3 minutes per side, turning cake gently during cooking. 5. Serve immediately with lemon or lime wedges, if desired.
Serving suggestion: Serve with cocktail sauce, "spiked" with added hot sauce or horseradish, as desired. Serves 4 Per serving (3oz): 7g carbohydrates; 13g protein; 2g fat; 65mg cholesterol; 450mg sodium; 100 calories. Recipe submitted by:
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