Crab Cakes

August 5, 2016 at 3:33 pm Leave a comment

crabcakes

1 lb. lump crab meat
1/2 cup bread crumbs
1 small onion, diced
1 rib celery, diced
1 carrot, diced or grated
1 clove garlic, minced
3 soup spoons mayonnaise (or more if you feel the mixture is dry)
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
chili powder to taste
1 teaspoon dry oregano
1 teaspoon  dry basil
1 teaspoon dry parsley
salt and pepper to taste

Sauté onion, garlic, carrot, and celery, allow to cool slightly
mix all ingredients together
form into patties (I use the rim of a large mason jar lid, lined with plastic wrap for uniformity)
chill in the fridge for approximately 30 minutes
dust both sides lightly with flour
fry in vegetable oil

Drain crab cakes on paper towel before serving

Serve on rolls with lettuce and your favorite condiment. Or, make smaller cakes and serve with a salad.

I don’t make a small batch, since these freeze really well. Wrap individually in plastic wrap once cooked and cooled.

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Entry filed under: For One or Two, Low Carb, Main Course, Uncategorized.

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