Crab Cakes with Mustard Sauce

Ingredients

• Blue crab

  Crustaceans, canned

  16 oz or 453g

• Red bell pepper

  Sweet, raw

  1 tbsp or 9g

• Green bell pepper

  Sweet, green, raw

  1 tbsp or 9g

• Parsley

  Raw

  1 tbsp or 4g

• Mayonnaise-like dressing

  Regular, with salt

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  2 ¼ large or 112g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Worcestershire sauce

  1 tbsp or 17g

• Old Bay Seasoning

  Freshdirect

  1 ½ tsp or 6g

• Canola oil

  2 tbsp or 28g

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. Read more at: http://www.foodnetwork.com/recipes/low-carb-key-west-crab-cakes-with-mustard-sauce-recipe.html?oc=linkback

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