Ingredients: 1 egg, well beaten 2 Tablespoons mayonnaise 1 Tablespoons prepared mustard 1 Tablespoons butter, melted 1 teaspoon fresh chopped parsley 1/2 teaspoon dry mustard 1/2 teaspoon Old Bay 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound claw crabmeat (drained/flaked) 1 1/2 cups pork rind crumbs Vegetable oil Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs. Fry in deep, hot oil (350°F) until crab cakes are brown and float to the top. Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately. Makes 4 servings. 2 carbs per crab cake.