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-= Instructions =-
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 crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes. 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 crab cakes to skillet using a wide metal spatula. Cook 5 minutes, until golden on bottom; flip with a spatula, and cook 5 minutes more. Transfer crab cakes to baking sheet to keep warm; cook remaining crab cakes.

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

Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 497 Calories; 57g Fat (96.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Vegetable; 6 Fat.


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