I whipped up some induction friendly crab cakes last night.  I was experimenting a bit, but these turned out really great.  Better Half even gobbled them up, not even realizing they were low-carb. :)

For crab cakes, stay away from the imitation crab.  It can be full of carbs (texturizing ingredients)!  I usually get my lump crab meat from Wal-Mart in the refrigerated seafood section.  My Wal-Mart sells it in pouches (similar to tuna) and also in 1 lb containers.  I've made crab cakes before with canned meat, and it'll do in a pinch, but I much prefer the refrigerated kind (I'm sure I'd prefer fresh crab meat if it was available in Denver).

I added cream cheese to make the mixture hold together better, and I think it was a worthy addition.  These would be good with some minced bell pepper as well, but alas, Better Half doesn't care for peppers so I left them out.

Low Carb Crab Cakes

1 lb lump crabmeat
2 oz spicy pork rinds, ground into 'crumbs' (use your food processor or coffee grinder)
2 eggs
3 oz cream cheese (I used the chive flavor)
1 tbs mayonaise
1 tbs dijon mustard
2 tsp seafood boil & grill seasoning (something like Old Bay)
1/2 tsp ground black pepper
a couple dashes of salt

1) Drain and rinse crabmeat, then dry as much as possible.  I put it in my colander and used the back of a big serving spoon to push as much liquid out, then drained on some paper towels.
2) Throw the crabmeat in a big mixing bowl with the rest of the ingredients and mix thoroughly.  I put on latex gloves and just mushed it all together with my hands. 
3) Form into 6 patties (these were pretty nice sized patties, and I was impressed by how well they held together).
4) Heat oil of choice over medium heat.  I used peanut oil in my electric skillet, but I think I'll try them in butter next time.
5) Fry for about 5 minutes per side, until the cakes develop a nice brown crust.  Then gently remove them and drain on paper towels.
6) Enjoy with your favorite sauce.  Better Half used traditional tartar sauce, and I used a mustard sauce that I whipped up on the spot (about 1 tbs mayo, 1 tbs dijon mustard, the juice of 1/2 lemon).  We each ate 2 cakes (Better Half added some fried potatoes but I just ate the cakes).  They were very tasty and filling.

Nutrition Information for each cake without the oil (as calculated by DietPower):
Calories 203, Carboydrates .684 g (Fiber 0 g, Sugars .157 g), Fat 12.5 g (Saturated 5.37 g, Polyunsaturated .681 g, Monounsaturated 2.17 g, Trans 0 g), Protein 21.4 g, Cholesterol 149 mg, Sodium 498 mg, Potassium 275 mg