The Hamptons Diet Cookbook: Southampton Crab Cakes

Filed under: Low-carb Recipes — @ May 16, 2006

This is the second exclusive recipe from bestselling author Dr. Fred Pescatore’s The Hamptons Diet Cookbook featured this week. We have already featured the amazing Bacon and Eggs “Muffins” recipe from this book and this new recipe today is sure to please you as well (Fans of bestselling low-carb book author Fran McCullough will be pleased to learn this is actually one of HER recipes!) :)

Today’s recipe is from the Lunch foods chapter of the book. ENJOY!

SOUTHAMPTON CRAB CAKES

1/2 pound lump crabmeat*
1/2 cup pecans, ground in food processor (3/4 cup for appetizer)
Salt
1 tablespoon fresh chives, minced
2 tablespoons sour cream
2 tablespoons macadamia nut oil (for appetizers you will need 3)
6 large shallots, sliced
16 leaves flat-leaf parsley

*Crab substitute does not have the flaky texture or the flavor of real lump crabmeat. If for some reason you cannot use real crabmeat, use white albacore tuna that has been packed in water.

Click here to find out how to make this delightful low-carb seafood recipe.

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