Crab Cakes Low Carb

This is absolutely fab!! Recipe courtesy George Stella

• Ready In: 25 mins
• Serves: 20

Ingredients

• 1  lb  blue  crabmeat
• 1  tablespoon  small diced red bell pepper
• 1  tablespoon  small diced green bell pepper
• 1  tablespoon  finely chopped fresh parsley leaves
• 1  tablespoon  heavy mayonnaise
• 2  eggs
• 1  tablespoon baking powder
• 1  tablespoon Worcestershire sauce
• 1 1⁄2 teaspoons  maryland-style  crab boil seasoning (recommended ( Old Bay)
• 2  tablespoons canola oil

• mustard sauce

• 1⁄4 cup  heavy mayonnaise
• 1⁄4 cup Dijon mustard
• 1⁄4 teaspoon fresh lemon juice

Directions

1. In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
2. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.