Keto Crab Cakes Recipe
It takes just one easy swap to make crab cakes that are as crispy and tender as the original. Fry them up for a light lunch or a handheld appetizer.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound lump crab meat
- 2eggs
- 2tablespoons mayonnaise
- 1tablespoon Dijon mustard
- 1tablespoon whole grain mustard
- ½teaspoon salt
- ⅛teaspoon cayenne pepper
- 1teaspoon garlic powder
- 1teaspoon Old Bay seasoning
- 1cup almond flour
- 2teaspoons coconut flour
- 3tablespoons neutral oil, such as grapeseed or avocado, for frying
Instructions
Step 1
Gather the ingredients.Step 2
In a medium bowl, add crab, eggs, mayonnaise, Dijon and whole-grain mustards, salt, cayenne pepper, garlic powder, Old Bay seasoning, almond and coconut flours. Gently fold well combined.Step 3
Form the mixture into eight equal size patties, pressing gently so that the cakes hold together. Place them on a lined cookie sheet or a plate, and refrigerate for at least one hour.Step 4
Put the oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the crab cakes and cook, in batches if necessary, until golden, 5 to 7 minutes per side. Refresh the oil in the skillet as needed.Step 5
Transfer the crab cakes to a wire rack as they become done. Let cool for 1 to 2 minutes before serving.