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- Oct 10, 2007
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1 Lb crab meat(drained and picked through for shells)
1 red bell pepper finely diced
1 shallot minced
1 clove garlic, minced
1/2 tbsp mustard
1/2 tbsp worchestershire sauce
1 tbsp old bay
1 tbsp lemon juice
1 pack filoh dough
1 whole egg
1/4 tbsp olive oil
The Filoh dough (1 sheet) will be verry light on carbs so dont worry too much about it!
First sautee all vegies in the olive oil for 1-2 min(with such a small amount of oil try to use a really small pan.
set aside one sheet of dough.
next combine all the rest of the ingredients in a bog mixing bowl
any wet ingredients i.e. mustard etc add little by little until the sonsistancy is almost like a crab salad.
add cooled vegies and raw egg and toss gently(you want to keep the chunks of crab whole.)
next get a small bowl and beat one egg( its your glue)
spoon crab mix onto one sheet of filoh dough then brush the beaten egg aroung the edges to seal.
bake at 400 (preheated) for 12 min.
serve with grilled asparagus and brown rice. slice of lemon for garnish.
the carbs from the dough are only about 20 grams (this stuff is really thin so your gonna have to be careful when working with it but it does take out the need for filler in the crab cakes)
a Lb of crab meat (blue crab) contains about 50 grams of protien. you can up this protien by getting a nice filet or tuna steak. and slicing the filet into rounds(insanely thin) and serving the cake atop filet carpacio. or julienne sushi grade tuna and toss with low sodium teryiaki and wasabi.
1 red bell pepper finely diced
1 shallot minced
1 clove garlic, minced
1/2 tbsp mustard
1/2 tbsp worchestershire sauce
1 tbsp old bay
1 tbsp lemon juice
1 pack filoh dough
1 whole egg
1/4 tbsp olive oil
The Filoh dough (1 sheet) will be verry light on carbs so dont worry too much about it!
First sautee all vegies in the olive oil for 1-2 min(with such a small amount of oil try to use a really small pan.
set aside one sheet of dough.
next combine all the rest of the ingredients in a bog mixing bowl
any wet ingredients i.e. mustard etc add little by little until the sonsistancy is almost like a crab salad.
add cooled vegies and raw egg and toss gently(you want to keep the chunks of crab whole.)
next get a small bowl and beat one egg( its your glue)
spoon crab mix onto one sheet of filoh dough then brush the beaten egg aroung the edges to seal.
bake at 400 (preheated) for 12 min.
serve with grilled asparagus and brown rice. slice of lemon for garnish.
the carbs from the dough are only about 20 grams (this stuff is really thin so your gonna have to be careful when working with it but it does take out the need for filler in the crab cakes)
a Lb of crab meat (blue crab) contains about 50 grams of protien. you can up this protien by getting a nice filet or tuna steak. and slicing the filet into rounds(insanely thin) and serving the cake atop filet carpacio. or julienne sushi grade tuna and toss with low sodium teryiaki and wasabi.
