Crabcakes

I love crabcakes. These are a low carb version but the only difference is no breadcrumbs. If you want feel free to add about 1/2 cup of breadcrumbs to the mix.

I served these with a smoked tomato remoulade. My husband smoked the tomato's on his smoker and I just blended them with some mayonnaise. I have made them before with this mustard sauce and that is very good also.

Crab cakes

Serves 4

1 pound crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon mayonnaise
2 eggs
1 tablespoon baking powder

1 tablespoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning

2 tablespoons canola oil

• In a large bowl, mix all ingredients, except oil
• Form crabcakes and refrigerate for 1/2 hour before serving
• Heat oil in a large skillet over medium-high heat.
• Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 2 more minute.
• Serve hot with mustard sauce.

Mustard Sauce:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
  Yield: 3/4 cup