Ingredients for Low Carb Crab Cakes
- 1 pound White Crab Meat
- 1 large egg
- Not used in recipe
- Not used in recipe
- 2 tablespoons mayonnaise
- 1 tablespoon Old Bay Seasoning
- Not used in recipe
- Not used in recipe
- Low-carb ketchup (for serving)
- 1/4 cup almond flour
- 1 tablespoon fresh chives, minced
- 1 teaspoon fresh lemon juice
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive oil (for cooking)
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How to Make Low Carb Crab Cakes
- Gently pick over the 1 pound of lump crab meat, removing any shell fragments.
- In a medium bowl, combine the crab meat, almond flour, egg, 2 tablespoons of mayonnaise, 1 tablespoon Old Bay seasoning, chives, lemon juice, salt, and pepper. Mix gently until just combined; be careful not to overmix.
- Shape the mixture into 4 equal-sized patties.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- Carefully place the crab cakes in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and heated through. Adjust heat as needed to prevent burning.
- Serve immediately with low-carb ketchup and Old Bay mayonnaise.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
10g
Fat
9g
Carbs
5g
