Low-Carb Crab Cakes

Name: Low-Carb Crab Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters italian style breadcrumbs; 340 grams fancy white crab meat, drained; 1 egg; 2 servings low-carb ketchup, and; 2 Tbsps mayonnaise; 1 teaspoon old bay seasoning; 1 Tbsp parsley flakes, crushed; 2 teaspoons worcestershire sauce

Need a dairy free and pescatarian hor d'oeuvre? Low-Carb Crab Cakes could be an excellent recipe to try. This recipe serves 2. One portion of this dish contains about 36g of protein, 14g of fat, and a total of 352 calories. A mixture of worcestershire sauce, egg, old bay seasoning, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Ingredients

Servings:

1teaspoon

baking powder 59milliliters

italian style breadcrumbs 340grams

fancy white crab meat, drained 1

egg 2servings

low-carb ketchup, and 2Tbsps

mayonnaise 1teaspoon

old bay seasoning 1Tbsp

parsley flakes, crushed 2teaspoons

worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.