After experimenting extensively, I've finally perfected this Low Carb Crab Cakes recipe that holds together beautifully without relying on regular breadcrumbs. It's 100% low carb, keto friendly, and gluten free.
Let's dive into the recipe!
– Large mixing bowl – Baking sheet – Ring mold – Skillet or frying pan – Spatula – Paper towels – Knife and cutting board – Lemon squeezer – Serving platter or plate
TOOLS YOU NEED
Prep Time: 10 min
COOK time: 3 min
– Crab meat – Almond flour breadcrumbs – Mayonnaise – Large eggs – Fresh parsley – Dijon mustard – Old bay seasoning – Black pepper – Salt – Green onions – Bell pepper – Lemon wedges
IngrediENTS
Prep Time: 10 min
COOK time: 3 min
Enjoy these delicious Low Carb Crab Cake recipe in 6 easy steps!
In a bowl, add the drained crab meat, breadcrumbs, mustard, lemon juice and herbs.
Add the beaten eggs and mix gently to incorporate all the ingredients. Chill in the fridge for at least 30 minutes.
Roll the crab mixture flat, into about half-inch thickness.
Using a small ring mold, cut out the appetizer sized crab cakes.
Cook the mini keto crab cakes in a non-stick skillet over medium heat.
When the crab cakes are ready, flip and cook until golden on the other side.