I was at a local restaurant and fell in love with their crab cakes. I had to make my own.

My take on a perennial favorite.

The old bay seasonings and horseradish give theses a nice kick.....also a quick and easy side dish :chef

Little filler crab cakes. They are pretty much all crab and very little filler. I implore you to only use quality jumbo lump crab for best results.

This recipe is very versatile. You may use salmon,mackerel, or tuna. You can just about add anything to this recipe to change it up make your own! :) after all I basically just used what I had on hand already and they turned out great! Yum!

One of our favorites! We like them over a simple salad but on a roll is really good too!

5 net carbsRecipe from Hungry Girl Clean & Hungry**Yummy! My daughter helped me eat these up! I used quick oats that I ground in to a powder and fried the patties in coconut oil.

1 net carbRecipe from Wheat Belly Cook Book**This is ok but not a very strong crab flavor. Definitely had to have sauce with it!

I’m a seafood lover through and through, and crab cakes have become a go-to favorite in my kitchen. This recipe makes 8 crab cakes. Serve 1–2 per person, depending on whether you're enjoying them as an appetizer or main dish.

These are yummy scrummy! Gotta love a good crab cake :-)

NONE really besides me and my hubby love a good crabcake yet unfortunately not everyone can make them or don't use real crab meat.