3Carb Crab Cakes (*Recipe)

In this recipe, we’re going to take the classic crab cake formula, take out the less-than-optimal ingredients and replace them with 3Carb. Here’s how that looks:

•   1 quarter cup 3Carb
•   2 teaspoons OLD BAY Seasoning
•   2 teaspoons Parsley Flakes
•   1/2 teaspoon mustard (use Dijon or anything smooth, you don’t want the stuff with huge chunks of  mustard seed)
•   1 egg, beaten
•   1 pound lump crab meat

If you’ve made crab cakes previously, you’ll notice that what we’ve removed is the bread and mayonnaise. Because 3Carb can be cooked like any other starch, without destroying its resistant properties, it was a natural replacement for the bread. In addition, when it’s cooked, it develops a smoothness that can be used to replace fats in certain dishes, without sacrificing texture.

Directions:

Beat the egg and set aside. In another bowl, combine all of the other ingredients and mix fully while adding the egg slowly. The overall texture should be even and consistent. Mold into six evenly-sized patties and bake in a preheated oven at 350 degrees for 10-15 minutes, then turn over, and finish baking (usually for about the same amount of time), until they’re cooked all the way through.