Easy Low Carb Crab Cakes2013-01-31
- Yield : 8 crab cakes
- Servings : 4
- Prep Time : 6m
- Cook Time : 6m
- Ready In : 12m
- 1/2 lb. Scallops
- Fresh crab meat from two Dungeness (about 1 ½ lbs.)
- 2 eggs, beaten
- 1 green onion minced
- 1/4 red bell pepper, minced
- 1 Tablespoon of fresh dill minced
- 1 Tablespoon lemon juice
- 1 garlic clove minced
- 1 Tablespoon minced parsley
- Salt and freshly ground pepper to taste
- Olive oil
In a blender mince the scallops and egg. Add the mixture to a bowl and add the green onion, red pepper, dill, lemon juice, garlic and parsley. Mix well.
Gently fold in the crab meat. Add salt and pepper to taste.
The scallops and egg will bond the ingredients, but they will need to be handled with care. Divide the mixture into eight equal parts. Form into crab cakes and lightly brush either side with olive oil. Place them on a baking sheet and refrigerate for 30 minutes.
Put the oven rack in the middle of your oven.
Preheat oven to 375* F. Once the oven has reached temperature, turn the oven to broil and put the baking sheet on the middle rack. Bake for 6 minutes.
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