This is the first morning we’re outsourcing the cooking segment. Our first audience volunteer is Benjamin Akey. Here’s the recipe he sent me last week.
Low Carb Crab Cakes
1 pound crab meat
2 tablespoons very small diced red bell pepper
2 tablespoons very small diced green bell pepper
1 tablespoon finely chopped parsley
1 tablespoon Greek yogurt
Salt and pepper as desired
1 tablespoon baking powder
1 1/2 teaspoons of Tony’s Creole Seasoning
In a large bowl, mix all ingredients until blended. Use cooking spray in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary.