I found some lump crabmeat on sale today and decided to make crabcakes. I ended up making a very basic crabcake with egg & seasonings, but here are some other Kimkins friendly recipes using lump crabmeat.
#1 Crabcakes (from a George Stella cookbook)
1 pound crabmeat
1 T finely diced red bell pepper
1 T finely diced green bell pepper
1 T finely chopped fresh parsley
1 T mayonnaise
2 large eggs
1 T Worcestershire sauce
1 T baking powder
1.5 tsp Old Bay seasoning
2 T Canola oil
In a large bowl, mix all ingredients except oil.
Heat oil in a large skillet over medium-high heat. Carefully spoon the batter in rounded tablespoons into pan. Cook on one side until firm, about 2 minutes then flip and cook other side one minutes more. Continue in batches until batter is used up.
Makes 18 cakes
1 cake = 55 caloreies, 3 fat, .5 carb, 6 pro
You could probably use low fat mayo just fine, though it could make the carb count higher even though it would cut the fat down, but I'm not sure how successful you'd be trying to cook it without the oil. Definitely want to use a non-stick skillet.
#2 Crabmeat Omelet
3 eggs
1/4 t. salt
pinch freshly ground white pepper
1 1/2 T. unsalted butter, divided
2 ounces flaked crabmeat
1/4 t. grated lemon zest
In a medium bowl, whisk together the eggs, salt, and pepper until frothy.
Melt 1/2 T. of the butter in a small nonstick saute pan over low heat. Add the crabmeat and cook until just heated through. Stir in the lemon zest. Cover to warm and set aside.
Melt the remaining butter in another small nonstick suate pan over medium heat. Add the eggs. As they begin to set, use a spatula to carefully lift the edges and gently push them toward the center, tilting the pan slightly to allow the liquid egg on top to flow underneath. Continue to cook the eggs until they are almost set.
Sprinkle the crabmeat over half of the omelet. When sliding the omelet out of the pan, start with the crab-covered side toward the plate. When the omelet is halfway out, flip the pan over to fold the omelet in half.
Super easy to make! I use less butter than called for & I sprinkle a little bit of mozzarella cheese inside or on top.
1 serving, 1.9 g carb, 24.8 g protein
#3 Broiled Crab Cakes recipe
Yield: 6 servings
1 1/2 pounds crab meat, backfin, cartilage and shells removed
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons minced onion
1 egg
Combine all ingredients and shape into 6 patties. Broil 6 inches from heat source, 3 minutes per side, until golden brown. Serve immediately.
Makes 6 servings of 3 ounces each.
Per Serving: 178 Cal (33% from Fat, 62% from Protein, 5% from Carb); 27 g Protein; 6 g Tot Fat; 2 g Carb; 0 g Fiber; 77 mg Calcium; 1 mg Iron; 540 mg Sodium; 124 mg Cholesterol
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