My friend, Hugh Durlam, is a FANTASTIC cook. And when he decided to do my Inside-Out Detox & Cleanse (aka, and lovingly referred to as the "SHEtox") I knew he would make a mockery of the fear of what to cook. And I was right!

When he made these beautiful crab cakes for a Week Two-friendly meal, I knew I needed the recipe. He agreed that I could share it with you all. You're welcome.

DURLAM'S LOW-CARB CRAB CAKES

1 head of cauliflower
1lb lump crab meat, cleaned and picked for shells
2 eggs, beaten
2 green onions (scallions), chopped
2 oz crumbled feta (Week Two) or fresh shredded Parmesan (Week Three). And buy the good stuff (treat yo self!)
onion powder
garlic powder
sea salt and pepper

Preheat oven to 350. Pulse cauliflower in processor. layout flat on parchment on large cookie sheet. Place in oven for 10 min. Place towel or cheese cloth into bowl. Dump cauliflower on to towel. Grab the loose ends of the towel like a hand and start to twist the cauliflower into a ball, twisting and squeezing as hard as you can. you'll be surprised how much water comes out.
Now drink that water!
Did you drink it?
That's gross! :)

Mix all ingredients in large bowl. Heat up your skillet with extra virgin olive oil. Make tight patties in your hand and place in hot pan. (Should sizzle) Cook about 5 min on each side. Flip carefully as they don't tend to stick as well as the fattening ones do.

Makes 10 patties!

NOTES: I made them and used parsley in the mix, as well as some fresh herbs I had in the fridge. WONDERFUL!! Made me feel crabby, too!