Atkins Crab Cakes

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
Atkins Crab Cakes
1 hr 20 mins
1 hr 28 mins
by 4.0 3  people
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  • 3 tablespoons canola oil, divided
  • 1 small red bell pepper, stemmed, seeded, ribs removed and finely chopped
  • 3 scallions, trimmed and finely chopped
  • 1 pound lump crab meat, picked over to remove any pieces of shell
  • 1 cup Dixie Diner Carb Counters Bread Crumb Mix, divided
  • 1 cup mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 1/2 tablespoon Old Bay seasoning
  • 2 lemons, cut in wedges for garnish
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bell pepper and green onions until softened, about 3 minutes.
Transfer vegetables to a large bowl. Add crab, 2 tablespoons low-carb bread crumbs, mayonnaise, parsley, and Old Bay seasoning. Mix with a fork until just combined, being careful not to overmix. Cover and refrigerate 20 minutes.
To assemble crab cakes: Sprinkle the inside of a 1/3-cup measuring cup (for solids) with a thin layer of breadcrumbs. Fill measure with crab mixture and sprinkle a layer of breadcrumbs on top. Pack lightly using hands or another measuring cup. Invert crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes.
Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
To cook, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer crab cakes to skillet using a broad metal spatula. Cook 3-4 minutes per side, until golden brown and crisp.
You can order Dixie Diner Carb Counters Bread Crumb Mix, made from low-carb bread, online or make your own by toasting low-carb bread. Old Bay seasoning is available in the spice and herb section of most well-stocked supermarkets.

nutrition information

Per Serving: cal. (kcal) 674, Fat, total (g) 56, fiber (g) 10, pro. (g) 32, Percent Daily Values are based on a 2,000 calorie diet
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