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If you like the taste of New Orleans, these are for you.
1lb. of lump crab meat, a good handful of ground pork rines, 1/2 bell pepper, 1 shallot, 1 stalk of celery, 2 tbls of mayo, 1 egg, a dash of mustard, a couple shakes of hot sauce, oil for frying, and salt and pepper to taste.
How To Prepare:
Heat a small amount of oil in a skillet and chop the bell pepper, onion, celery into small dices. Cook until the veggies are clear. In a large bowl, mix egg, mayo, mustard, and hot sauce. Add pork rines and cooked mixture (trinity) to the bowl. After mixing, fold in the crab being careful not to break up the lumps to much. Place a piece of wax paper onto a flat sheet and spray with cooking spray so as not to stick. Form crab mixture into a patty and place onto the sheet. After the last one, cover and place into a refrigator for at least 1/2 hour. Heat oil for frying to medium high or 350. Cook each crab cake until golden brown. Serve with your favorite Rémoulade and enjoy!
Number of Servings:
Carbs per serving - include all nutritional information if known: