Crab Cakes
(Raquel - raque2000)

You can use this as a CM treat if you replace the 2 oz bread crumbs for crushed unflavored pork rinds, or you can enjoy it on your RM, the amount of bread crumbs is so small that it still would be pretty low in carbs!

2 ounces sourdough bread crumbs OR crushed pork rinds (since I don't have pork rinds at home, I'll try it with 2 tbsps soy flour)
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing

Combine the sourdough bread crumbs (OR pork rinds) and Dungeness crab meat, set aside.

Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes.