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-= Instructions =-
In large bowl, combine crab meat, pork rind crumbs, scallions, cream, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; refrigerate 1 hour.

On sheet of wax paper, spread Atkins mix (or Soya Powder); lightly dust each cake on both sides.

In large skillet, melt butter, cook crab cakes 4 to 5 minutes on each side, until golden-brown and crispy. Line serving platter with greens; arrange crab cakes on top.

This recipe yields 8 crab cakes; 3.5 carb grams per crab cake.

Formatted for MC6 06-10-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 562 Calories; 62g Fat (93.8% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 1464mg Sodium. Exchanges: 1 Vegetable; 8 1/2 Fat.


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