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Crab Cakes

Help! Low Carb Crab Cakes - gummy?

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Help! Low Carb Crab Cakes - gummy?

fldhkybnva | Jan 28, 2013 07:05 AM

I am posting on behalf of a good friend. The poor fella was so excited to make crab cakes and bought a lovely lb of lump crab meat. He keeps a very strict low carb diet and while I have a delicious low carb recipe he decided to go with this http://www.livinlowcarbdiscussion.com.... He broiled for 12 minutes (longer than the suggested time in the recipe) and met a gooey crab mess. While he's not so big on details and perhaps a different recipe might be better given that this one excludes many things that I think are essential to a good crab cake (including Old Bay and dry mustard), but recipe choice aside I thought there might be a few simple tips to help him get a better result with the remaining cakes. Should he just broil longer? Would you advise baking instead of broiling?

Note: I assume he followed the recipe although he did call to ask mid-cooking "do you beat the egg?" so he doesn't have the most elevated cooking skills but he's trying and I'd like to help.

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