keto crab cakes – low carb, gluten free
Ingredients
8 ounces blue crab meat, drained (lump preferred, see notes on crab)
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce (or 2 teaspoons coconut aminos)
2 tablespoons chopped fresh parsley
2 tablespoons coconut flour
2 teaspoons Old Bay seasoning
2 tablespoons avocado oil, for frying
Instructions
Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.
In another small bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, and dijon mustard, mixing until smooth.
In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly.
Gently add the mayonnaise mixture to the crab, folding until combined.
Then add the dry ingredients to the crab mixture and gently mix. Try not to break up/shred the pieces of crab too much.
Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes, about 2 inches in diameter, and place carefully in the hot oil.
Cook for about 2-3 minutes per side or until golden brown.
Remove from the pan to a plate lined with paper towels.
Serve warm with lemon wedges and roasted red pepper sauce.
Approximate net carbs per serving = 2g.
Nutrition
Serving Size: 2 crab cakesCalories: 130Fat: 8gCarbohydrates: 3gFiber: 1gProtein: 12g
