LOW-CARB CRAB CAKES

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!

Author: Suzanne

PREP TIME: 15 MINUTES, PLUS TIME TO REFRIGERATE • COOK TIME: 10 MINUTES YIELD: 4 CRAB CAKES (1 PER SERVING)

How To Make These Low-Carb Crab Cake

Ingredients:

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)

Instructions:

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.

Nutritional Info per serving:

CALORIES: 331
FAT: 22 g
PROTEIN: 28 g
TOTAL CARBS: 3.8 g
NET CARBS: 1.75 g