This low-carb seafood lover's delight can be a meal or a party appetizer
The following is a reprint from page 82 of the new book from bestselling author Dr. Fred Pescatore called The Hamptons Diet Cookbook and is used exclusively by permission. The book's author retains all rights to the contents of the information provided in this blog post.
Every Christmas Day, I go to my friend Fran's home for brunch. Fran is one of the best cooks I have every known and the author of a best-selling cookbook. She can make things taste really fattening and delicious, and you'll still lose weight eating her food. She has allowed me to use several of her newest recipes in this book.
SOUTHAMPTON CRAB CAKES
1/2 pound lump crabmeat*
1/2 cup pecans, ground in food processor (3/4 cup for appetizer)
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
Place the crabmeat in a mixing bowl. Add 1/4 cup of the pecans and the salt, chives, and sour cream. Blend well. Heat the oil in a skillet. Add the shallots. Saute over medium heat for about 3 minutes.
For appetizers, form the crabmeat mixture into balls the size of walnuts. Roll the balls in the remaining pecans. Flatten the balls into the shape of small burgers and place in the oil. (For a main dish, make four burger-shaped crab cakes and cook for 5 minutes on each side.) When all the crab cakes have been placed in the oil, cover the pan and allow the cakes to cook through for 3 minutes.
Remove the cover, gently turn over each crab cake (you don't want them to fall apart) and brown on the other side for 1 minute. Carefully remove the cakes from the pan and spoon the pan juices over them. Allow to sit for 5 minutes before serving. Garnish the appetizers with a piece of flat-leaf parsley.
Good for A, B, and C dieters on The Hamptons Diet.
Serves 4 for dinner. Serves 16 for appetizers.
*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.