Atkins Crab Cakes

For added flavor, try these tender crab cakes with a sauce made from mayo spiced with a dash of Old Bay seasoning.

3 tablespoons vegetable oil, divided

1 small red bell pepper, finely chopped (about 1/2 cup)

3 green onions, finely chopped

1 pound lump crab meat, picked over to remove any shells

1 cup fresh Atkins Bread Crumbs, divided ( you can use crushed pork rinds)

1 cup mayonnaise

3 tablespoons fresh parsley, chopped

1/2 tablespoon Old Bay seasoning

2 lemons, cut into wedges for garnish

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bell pepper and green onions until softened, about 3 minutes. Transfer vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs, mayonnaise, parsley and Old Bay. Mix with a fork until just combined, being careful not to over-mix. Cover and refrigerate for 20 minutes.

2. To assemble crab cakes: Sprinkle the inside of a 1/3 cup solid measuring cup with a thin layer of breadcrumbs. Fill measure with crab mixture and sprinkle a layer of breadcrumbs on top. Pack lightly using hands or another measuring cup. Invert crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

3. To cook: Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer four crab cakes to skillet using a wide metal spatula.

Cook 3 to 4 minutes per side, until golden brown and crisp.