- 8
Ingredients
- 16 oz canned crab meat (Canned and refrigerated. You can usually find it by the seafood department in the deli)
- 1 shallot
- 1 large celery stalk
- Red, yellow, orange bell peppers (I used one of each of the small peppers)
- 2 Tbs mayo
- 1 egg
- 1 Tsp Beaver sweet hot mustard
- 15-20 Pork Rinds
- 1/2 Cup Parmesan Cheese
- Worchestershire sauce
- Garlic salt
- Butter
- Tapatio hot sauce
Preparation
Step 1
First, finely chop the celery, peppers, and shallot
Saute the veggies with butter and a little garlic salt. Cook until soft
In a large mixing bowl mix mayo, egg, sweet hot mustard, a splash or two of Tapatio hot sauce (or any hot sauce you choose), a splash or Worcestershire sauce.
Crush up pork rinds and mix with Parmesan cheese. (I use a food processor for this part)
Add pork rind/cheese mixture and sauteed veggies to the mixing bowl and stir in.
Add crab to the mixture
Line a large plate or cookie sheet with wax paper and spray with cooking spray. Form the mixture into patties (up to 8) depending how large you want them. I made 5 with this batch and made nice big ones since the carb count was so low. Refrigerate for one hour.
Pan fry in olive oil on medium high heat. Be sure not to flip them too often or they will fall apart. Cook until golden brown on both sides.
They are even great the next day. We used the leftover crab cakes and hollandaise the next morning and made poached eggs and made a muffinless crab benedict. YummY!!