Low Carb Crab Cakes

• 2 cups crabmeat, shredded (fresh, frozen or canned)
• 1 cup breadcrumbs (from low carb or whole wheat bread)
• 12 cup green onion, minced
• 18 cup celery, minced
• 3 tablespoons mayonnaise
• 1 egg, beaten
• 1 dash Tabasco sauce
• salt and pepper, to taste
• flour, for dusting
• 3 tablespoons olive oil

1. Combine all of the ingredients except for the flour and oil in a bowl.
2. Use your hands to shape the mixture into 4 crab cakes, about 3/4 inch thick.
3. Dust each cake lightly with flour.
4. Heat olive oil in a skillet over medium high heat.
5. Saute crab cakes in the oil on both sides, about 10 minutes, or until they are golden.

crabmeat, breadcrumbs, green onion, celery, mayonnaise, egg, tabasco sauce, salt, flour, olive oil

Taken from www.food.com/recipe/low-carb-crab-cakes-281797 (may not work)