Atkins Crabcakes

Makes 4 servings

Kim Polites

I use flat bottomed 1/3 measuring cup to make these.

ingredients

1
1. Heat 1 T oil in a large nonstick skilley over medium heat.
2
Cook pepper and onions 3 minutes, until slightly softened.
3
Transfer vegetables to a large bowl.
4
Add crab, 2 T breadcrumbs, mayonnaise, parsley and Old Bay.
5
Mix with a fork until combined.
6
Cover and refrigerate 20 minutes.
7
2. Sprinkle a layer of breadcrumbs on the bottom of a 1/3 cup metal measuring cup.
8
Fill with crab mixture and pack lightly using the bottom of a 1/4 measuring cup.
9
Sprinkle a layer of breadcrumbs on top and pack lightly with cup.
10
Invert crabcake on to a plastic lined baking sheet.
11
Repeat to make 8 crabcakes.
12
Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
13
3. Heat oven to warm setting.
14
Heat 1 T oil in large nonstick skillet over medium heat.
15
Transfer 4 crabcakes to skillet using wide metal spatula.
16
Cook 5 minutes until golden on bottom; flip with spatula and cook 5 minutes more.
17
Transfer crabcakes to baking sheet and put in oven to keep warm;cook remaining crabcakes.