Description
Keto Crab Cakes are a delicious and impressive dinner minus all the carbs! These melt-in-your-mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce are the best of the best!
Ingredients
- 2 Tablespoons Avocado Oil For Frying
- FOR THE CRAB CAKES:
- 2 Large Eggs, Beaten
- 2-½ Tablespoons Mayonnaise
- 1-½ teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Creole Seasoning
- ¼ teaspoons Salt
- ¼ cups Celery, Diced
- 2 Tablespoons Fresh Parsley, Chopped
- 1 pound Lump Crab Meat
- ½ cups Almond Flour
- FOR THE REMOULADE:
- 1 cup Mayonnaise
- 3 Tablespoons Dill Pickle Relish
- 2 teaspoons Dijon Mustard
- 2 Tablespoons Minced White Onion
- 2 Tablespoons Lemon Juice
- 1 teaspoon Smoked Paprika
- ½ teaspoons Dried Dill
- Salt And Pepper, to taste
Preparation
Combine all the ingredients for the crab cakes in a large bowl and mix well. Form into crab cake patties and set aside on a plate.
Heat avocado oil in a large skillet over medium heat. Cook the crab cakes for about 6 minutes on each side or until internal temperature reads 165ºF.
For the remoulade sauce, mix all ingredients in a small bowl. Remove crab cakes from the skillet to a serving platter and garnish with remoulade sauce.
Notes:
• Creole seasoning can be found in most grocery stores. Use your favorite!
• I purchased lump crab meat in the seafood department of my local Kroger. It is on the expensive side so you could also buy it canned. You will find this in the same spot as canned tuna.
• These keto crab cakes will keep in an airtight container in the refrigerator for a few days—if they last that long!
Nutrition per serving of 2 crab cakes and 1/4th of the remoulade: Calories: 330kcal, Carbohydrates: 4g, Protein: 28g, Fat: 23g, Saturated Fat: 3g, Fiber: 2g, Sugar: 1g
