Atkins Crab Cakes Recipe 435

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

Steps:

• 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. Sprinkle a layer of breadcrumbs on the bottom of a 1/3-cup measuring cup or a cleaned, empty tuna can. Fill measure with crab mixture and pack lightly using the bottom of a 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. 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. This recipe yields 4 servings. Carbohydrates: 6.5 grams Net Carbs: 3.5 grams Fiber: 3 grams Protein: 27 grams Fat: 24 grams Calories: 340

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.