Low Carb Crab Cakes Recipe

Low Carb Crab Cakes Recipe - I love crab cakes, but often they are full of breadcrumbs, so I set out to make a delicious keto-friendly version. These simple crab cakes are pan-fried until golden brown and ready in under 30 minutes!

Prep Time: 15 Minutes, Plus Time to Refrigerate
Cook Time: 10 Minutes
Yield: 4 Crab Cakes (1 Per Serving)
Low Carb Crab Cakes with Sauce Recipe

Ingredients Low Carb Crab Cakes:

  • 1 large egg
  • ¼ cup mayonnaise
  • 1 green onion, chopped, plus extra for garnish (optional)
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1½ teaspoons fresh lemon juice
  • 1 pound fresh lump crabmeat
  • ¼ cup golden flaxseed meal
  • 2 to 3 tablespoons avocado oil, for frying
  • Spring mix greens or arugula, for serving (optional)
  • Lemon wedges, for serving (optional)

How to Make Low Carb Crab Cakes:

  1. In a large mixing bowl, combine the egg and mayonnaise and whisk until smooth. Add the green onion, Old Bay seasoning, mustard, parsley, and lemon juice and mix well.
  2. Sort through the crabmeat to ensure that no shells remain in the meat. Then add the crabmeat to the bowl with the egg mixture and gently mix with a spoon until well blended. Be sure to mix gently so that you don’t break up the crabmeat too much.
  3. Gently fold in the flaxseed meal.
  4. Refrigerate the mixture for 20 to 30 minutes, then use your hands to form it into four 4-ounce patties.
  5. Heat the avocado oil in a large skillet over medium-high heat. When hot, add the crab cakes and pan-fry for 4 to 5 minutes on each side, until golden brown and warm throughout.
  6. Serve immediately. If desired, serve each crab cake over a bed of spring mix or arugula with lemon wedges on the side and garnished with extra green onions.

Note: Pairs well with Aioli.

Per serving:
FAT: 22 g
NET CARBS: 1.75 g

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