Topi’s Low Carb Crab Cakes

INGREDIENTS:

• 1 lb canned lump crab meat, well-drained 
• 1/2 cup Bob’s garbanzo & fava flour (divided)
• 1/4 cup diced celery
• 1/4 cup diced red pepper
• 2 chopped green onions
• 1 tablespoon mayonnaise
• 2 tsp extra virgin olive oil
• 1 large egg
• 1 1/2 teaspoons old bay seasoning
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• Cooking Spray

Directions:

• Open and drain the cans of crab meat into a large mixing bowl. Add in the rest of the ingredients, reserving 1/4 C flour for dredging. Thoroughly mix all of the ingredients together.
• Cover and refrigerate for 10 minutes
• Spray cast iron skillet and heat on medium heat. Once hot, begin to make 6 patties with the crab cake batter.
• Lightly dredge in remaining flour.  
• Cook for about 4 minutes on each side, or until the crab cake becomes a nice golden brown color. 
• Add more oil spray if necessary when flipping the crab cakes over.

Serving size: 2 patties

Recipe makes 3 servings

3 Blue Points per serving