6 ounce can tuna or crab meat, drained
6 ounce frozen salad shrimp, thawed and drained
2 tablespoons celery, minced
2 tablespoons green pepper, minced
1 tablespoon green onion, minced
1 clove garlic, minced
Butter, optional
1 egg
1/8 teaspoon Old Bay seasoning or paprika
Pinch cayenne pepper, optional
Dash Tabasco, optional
1 ounce Monterey jack cheese, shredded
1/4 cup crushed pork rinds, 1 ounce
Oil for frying

Finely mince about 3/4 of the shrimp almost to a paste. Keep the rest whole for texture. If desired, sauté the celery, green pepper, green onion and garlic in a little butter until tender-crisp. In a medium bowl, combine the seafood and vegetable mixture. Using a fork, stir in the egg until very well incorporated. Stir in all the seasonings, cheese and pork rinds. Mix well until it becomes a thick sort of paste. Chill at least 30 minutes.

Heat enough oil to at least cover the bottom of a very large nonstick skillet. When the oil is good and hot, spoon in the seafood mixture, dividing into about 6-8 mounds. Using two spoons, gently shape and flatten into patties. Fry on medium heat until very nicely browned on bottom. Don't be tempted to flip them until they are well-browned or they may fall apart. They are tender and quite fragile. Flip and brown well on the other side.

You may want to divide the "batter" differently depending on how many servings you want. For 2 or 3 servings, divide into six patties, for 4 servings, make 8 small patties.

Makes 2-4 servings
Can be frozen

Per 1/2 Recipe: 737 Calories; 29g Fat; 52g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/3 Recipe: 491 Calories; 19g Fat; 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/4 Recipe: 368 Calories; 14g Fat; 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

These were very good and I will definitely make them again. I wanted to make crab cakes, but crab was much too expensive. They had the salad shrimp on sale and that gave me the idea to combine tuna and shrimp. If you like things spicy, you can add a touch more seasoning without affecting the carb count too much. I didn't add any salt because the tuna, pork rinds and Old Bay seasoning all have salt in them.

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