Crab cakes are a delicious and indulgent seafood dish that are often loaded with breadcrumbs and other high-carb ingredients. However, you can make a keto-friendly version of crab cakes that are just as tasty and much healthier! This recipe is easy to follow and uses almond flour instead of breadcrumbs to keep the carbs low.
Recipe:
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 large egg
- 1 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for frying
- Lemon wedges, for serving
Instructions:
- In a large bowl, mix together the crab meat, almond flour, mayonnaise, Dijon mustard, egg, Old Bay seasoning, salt, and black pepper until everything is well combined.
- Divide the mixture into eight equal portions and shape each portion into a 1/2-inch thick patty.
- Heat the olive oil in a large skillet over medium heat.
- Add the crab cakes to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot with lemon wedges on the side.
Nutrition Facts:
This recipe makes eight crab cakes, and the nutrition facts per crab cake are as follows:
- Calories: 162
- Fat: 11g
- Protein: 13g
- Carbs: 3g
- Fiber: 1g
- Net Carbs: 2g
