Spicy Crab Cakes

I love crab in any fashion at all.  I buy 16 ounce cans of claw meat at WINCO for about $10 a can (16 oz.).  A bit expensive perhaps, but I’m worth it.  This morning I was craving crab cakes so I put into Google “low carb crab cake recipes”.  I was bound and determined to find one that was breadcrumb and flour free.  I did, then I looked at the ingredients and I didn’t have everything.  Then out came the imagination, and this is the end result.  I made Sunnyside Up Eggs to go on top, however poached would work too, or just the crab cakes.  They are tasty, if you like some kick in your food.

Ingredients:

• 16 ounce can of crab
• 1 egg
• 2 teaspoons Sriracha (recipe called for Worcestershire)
• 1 teaspoon habanero sauce (recipe called for Tabasco)
• 1 Tablespoon lime juice
• ¼ teaspoon cayenne pepper
• 1 teaspoon oregano
• 1 dash of fennel seed (oregano and fennel substituted for tarragon in recipe)
• 3 Tablespoons light mayonnaise

Directions:

1. Mix all ingredients except the crab together well
2. Fold the crab in and mix thoroughly
3. Prepare a cookie sheet by covering with foil and spraying with non-stick spray
4. Spoon 8 crab cakes onto foil, pressing down gently
5. Broil for about 7 minutes, until the top is browning and the egg is set

Nutrition:  Makes 8 crab cakes, each with approximately

• 75 calories and
• 11.75 grams protein