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....... ...of course using crabmeat
is a little pocket change, but really are close to the actual deal.

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

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.

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!

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.

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.

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.