Crab/Salmon cakes

[oomag12g]

Just wanted to share this recipe...

6-8 oz. Salmon or Crab
1 1/2 tsp Mayo
1/2 cup crushed pork rinds ( as a binder sub. for bread crumbs, maybe a little more may used for better result.)
1 1/2 tsp Worcestershire sauce ( 1 1/2 carb, basically the only carb in the cakes)
1 1/2 tsp Parsley or Cilantro ( trace carb)
1 tsp Old Bay Seasoning
1 egg beaten

Combine all the ingredients and shape into golf ball size balls..

Skillet fry in EVOO or Butter at medium to slightly high temp. pressing down with a spatula to flatten slightly the cake.

gently flip and brown the opposite side.

rest on paper towel and eat....

You may also bake or broil, makes about 6 to 8 3" cakes that are really good and more or less ZERO CARB....... my 16 year old son inhales them, so they really feel in some ways like your cheating....... :thup: ...of course using crabmeat
is a little pocket change, but really are close to the actual deal.

[Dillinger5]

Thanks for sharing your recipe!!
I bet you could make these with tuna or shrimp too :yum:

[Cissie_12]

Printed this one out! Got a huge can of crab meat in my fridge and been wanting to use it up. Will bring a huge smile to dh's lips. :yum:

[motis]

Just so the new people know...

Always use REAL crab meat. The imitation crab is LOADED with carbs.

That recipe looks tasty!!

[lisaz8605]

Just so the new people know...

Always use REAL crab meat. The imitation crab is LOADED with carbs.

That recipe looks tasty!!

Excellent point!

Since I don't use pork rinds, I might consider a mix of LC bread crumbs with parmesan/romano (which is always my staple when it comes to "breaded" things). Great recipe and just in time for me for Lent!

[Snacky]

Just wanted to share this recipe...

6-8 oz. Salmon or Crab
1 1/2 tsp Mayo
1/2 cup crushed pork rinds ( as a binder sub. for bread crumbs, maybe a little more may used for better result.)
1 1/2 tsp Worcestershire sauce ( 1 1/2 carb, basically the only carb in the cakes)
1 1/2 tsp Parsley or Cilantro ( trace carb)
1 tsp Old Bay Seasoning
1 egg beaten

Combine all the ingredients and shape into golf ball size balls..

Skillet fry in EVOO or Butter at medium to slightly high temp. pressing down with a spatula to flatten slightly the cake.

gently flip and brown the opposite side.

rest on paper towel and eat....

You may also bake or broil, makes about 6 to 8 3" cakes that are really good and more or less ZERO CARB....... my 16 year old son inhales them, so they really feel in some ways like your cheating....... :thup: ...of course using crabmeat
is a little pocket change, but really are close to the actual deal.


Those sound awesome!!! Do the pork rinds affect the flavor at all in a funky way? i usually use mustard in my cakes, that might help mask the rindy flavor.

[poetree]

Looks great! I might try it with almond meal instead of pork rinds.

[oomag12g]

Looks great! I might try it with almond meal instead of pork rinds.
hey, thats a nice variation, pecans would also prob. be nice. Induction minded though it may not be the best. Using fresh parsely or cilantro also is the best way to go. I really enjoy them skillet fried in evvo, but the bake and or broil with real butter is a real good variation also. :thup:

[oomag12g]

Those sound awesome!!! Do the pork rinds affect the flavor at all in a funky way? i usually use mustard in my cakes, that might help mask the rindy flavor. I don't really think the rinds affect the flavor in an "off" kinda way. But, on the other hand "I" don't mind rinds, i like them. I had never crushed them until a couple weeks back, and the smell was God awful....lol. They do also make a somewhat nice breading for boneless chicken also.