Keto Crab and Shrimp Cakes with Avocado Mayo
Discover our Keto Crab and Shrimp Cakes with Avocado Mayo—a delectable low-carb deligh These seafood cakes are perfectly crispy on the outside with a tender, flavorful interior, while the creamy avocado mayo adds a deliciously zesty touch. Ideal as an appetizer or a satisfying meal, these cakes are a great way to enjoy keto-friendly seafood with a burst of fresh flavor. Easy to make and packed with taste, they’re a must-try for anyone on a keto journey
Keto Crab and Shrimp Cakes with Avocado Mayo
Ingredients:
- For the Crab and Shrimp Cakes:
- 1 cup lump crab meat (fresh or canned, well-drained)
- 8 raw shrimp, peeled and deveined
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 3 small bell peppers (any color), finely chopped
- 1/3 cup finely chopped onion
- 2-3 tbsp olive oil (for frying)
- 1/4 cup almond flour (as a binding agent)
- For the Avocado Mayo:
- 1 ripe avocado
- 1/4 cup mayonnaise
- 1 tbsp lime juice (or lemon juice)
- 1 clove garlic, minced
- Salt and pepper to taste
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the Crab and Shrimp Cakes:
- Chop Shrimp: Use a knife or food processor to finely chop the raw shrimp. Be careful not to over-process; you want some texture.
- Mix Ingredients: In a large mixing bowl, combine the crab meat, chopped shrimp, garlic powder, salt, and black pepper. Stir in the eggs to help bind the mixture.
- Add Vegetables: Finely chop the bell peppers and onion, then add them to the bowl. Mix well to combine all ingredients.
- Incorporate Almond Flour: Sprinkle the almond flour into the mixture. This helps bind the ingredients together and gives the cakes a better texture. Mix until evenly distributed.
- Form Patties: Shape the mixture into small patties, about 2-3 inches in diameter. The almond flour will help them hold together.
- Cook the Crab and Shrimp Cakes:
- Heat Oil: In a large skillet, heat olive oil over medium heat until it shimmers.
- Fry Patties: Place the patties into the hot skillet, being careful not to overcrowd. Cook each patty for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain: Transfer the cooked patties to a paper towel-lined rack to drain any excess oil.
- Prepare the Avocado Mayo:
- Mash Avocado: In a small bowl, mash the ripe avocado until smooth.
- Mix Ingredients: Stir in the mayonnaise, lime juice, and minced garlic until well combined. Season with salt and pepper to taste. Adjust the lime juice or seasoning as needed.
- Serve:
- Plate and Garnish: Serve the crab and shrimp cakes warm, accompanied by a generous dollop of avocado mayo.
- Optional: Garnish with a sprinkle of fresh herbs or a squeeze of extra lime juice if desired.
Tips:
- Texture: Finely chop the shrimp and vegetables to ensure the cakes hold together well. The almond flour helps provide structure.
- Binding: If the mixture feels too loose, you can add a little more almond flour. If too dry, add a splash of water or another egg.
- Storage: These cakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain crispiness.
Enjoy these keto crab and shrimp cakes with avocado mayo for a delightful and satisfying low-carb meal or appetizer!
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
