Scallop Crabcake Appetizer with Raspberry Leaf Salad

Crabcakes:
1 lb. bay scallops - drained well 
1 lb. special or lump crab meat - picked over for shells 
3 tbsp. scallion - finely sliced 
2 tbsp. fresh cilantro - chopped 
1 medium yellow bell pepper - diced small 
1 1/2 cups mayonnaise
1 tsp. white pepper 
1 egg 
1 tbsp. Maryland crab spice 
2 tsp. Worcestershire
2 cups ground pork rinds (reserve 2 tbsp. for filler of crabmeat/scallop mixture, use rest to coat crab/scallop cake) 
2 tbsp. lemon juice 
1/2 cup olive oil 

Salad:
2 tbsp. sugar free raspberry jam 
1 tbsp. shallot - minced 
1 cup olive oil 
1 tbsp. red wine vinegar
Salt and pepper to taste 
Head of green leaf lettuce - rinsed, drained and cut in medium size leaves 
1 cup grape tomatoes - slice in half 

Crabcakes Preparation:
Gently toss scallops, crabmeat, scallion, cilantro, pepper, Maryland Crab spice and white pepper in large bowl. Beat eggs, lemon juice, Worcestershire and mayonnaise in medium bowl. Fold into crab and scallop mix. Add 2 - 3 tablespoons pork rinds to mix.
Refrigerate until ready to fry. Make 3 oz. balls and gently coat each side with pork rinds. Fry over medium high heat in olive oil on each side about 5 minutes each

Salad Preparation: 
Beat vinegar, shallot, and Sugar Free Raspberry Jam with wire whip. Pour oil in stream into vinegar mix while continuously beating with wire whip.
Refrigerate until ready to serve. Toss dressing with leaf lettuce and garnish with grape tomatoes.

Yields 10 servings - approximately 3.5 net carbs per serving