Low Carb Crab Cakes Recipes

GLUTEN FREE KETO CRAB CAKES (30 MIN!)

Steps:

• Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.

CRISPY KETO CRAB CAKES

Steps:

• In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
• Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
• Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
• Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
• Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
• Carefully, using two spatulas, flip the crab cakes. Very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels, then serve.

LOW-CARB CRAB CAKES

Steps:

• Pick over the crab meat for pieces of shell, etc.
• Mix all ingredients together in a medium bowl.
• (Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
• Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
• Cook 3 minutes more on other side.
• Continue cooking until both sides are golden brown.
• Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.

CAJUN TRINITY KETO CRAB CAKES

Steps:

• Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
• In a large mixing bowl, combine the egg, mayonnaise, Worcestershire, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
• Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 8 equal-size patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
• Pan-fry in olive oil, in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. Be careful not to flip them too many times or they will fall apart.

LOW CARB ZUCCHINI CRAB CAKES

Steps:

• Sauté the zucchini and green onions in olive oil for five minutes. Leave to cool.
• In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds, lemon pepper seasoning, salt, and fresh crabmeat.
• Squeeze the zucchini and green onion through a few layers of paper towel to remove excess moisture, then add to the bowl.
• Mix everything together well then form into four cakes. Using the same pan as before, add some oil then fry the crab cakes for five minutes on each side, turning carefully.

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE

Steps:

• In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.