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.
- Serves: 4 persons
- 1pound lump crab meat
- 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
Step 1Gather the ingredients.
Step 2In 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 3Form 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 4Put 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 5Transfer the crab cakes to a wire rack as they become done. Let cool for 1 to 2 minutes before serving.