Description
Delicious and easy-to-make keto crab cakes that are low in carbs and perfect for a healthy meal.
Ingredients
Scale
- 1 pound lump crab meat, drained and picked over for shells
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (for frying)
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the lump crab meat, almond flour, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, pepper, and parsley. Mix gently until just combined, being careful not to break up the crab meat too much.
- Form the mixture into 8 equal-sized patties, about 2 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- While the crab cakes are chilling, prepare the lemon aioli by mixing together the mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Set aside.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
- Serve the crab cakes warm with a side of lemon aioli for dipping.
Notes
- For added flavor, mix in some diced jalapeños or bell peppers into the crab cake mixture.
- If you prefer baking over frying, place the formed crab cakes on a parchment-lined baking sheet and bake at 375°F for 20-25 minutes, flipping halfway through, until golden brown.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 290
- Sugar: 0g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 20g
- Cholesterol: varies