Yummy Yummy Crab Cakes

This is a recipe for nutty crab cakes from The Hamptons Diet Cookbook. It's low carb appeal is a great alternative to hamburgers and hotdogs at your weekend cookout.

Southampton Crab Cakes (Serves 4)

• 1/2 lb. lump crabmeat
• 1/2 cup pecans, ground in food processor
• Salt
• 1 tbsp fresh chives, minced
• 2 tbsp. sour cream
• 2 tbsp. macadamia nut oil
• 6 large shallots, sliced

1. Place the crabmeat in a mixing bowl. Add 1/4 cup of the pecans, salt, chives and sour cream. Blend well.
2. Heat the oil in a skillet. Add the shallots. Saute over medium heat for about 3 minutes.
3. Form the crabmeat into 4 balls and roll them in the remaining pecans. Flatten the balls into the shape of burgers and place in the oil. Cover the pan and cook the cakes for 5 minutes on each side. Remove the cover and allow the cakes to brown on both sides.
4. Remove the cakes from the pan and spoon the pan juices over them. Let cakes sit for 5 minutes before serving.