LOW-CARB CRAB CAKES
LOW-CARB CRAB CAKES
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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
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