Low-Carb Crab Cakes
Ditch the bread crumbs and try these low-carb crab cakes instead! You still get the perfect golden exterior and wonderful crab flavor without all the unwanted carbs or gluten.
Ingredients
- 8 ounces lump, canned, or fresh crab meat
- 2 small shallots, (diced)
- ¼ cup green pepper, (diced)
- 2 tablespoons green onions, (chopped)
- ½ cup almond flour
- 1 large egg
- 2 tablespoons mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons olive oil, (for frying)
- Parsley, (chopped — for serving)
Instructions
- In a large mixing bowl, add all of the ingredients for the crab cakes.
- Mix the ingredients until well-combined.
- Form the mixture into 4 small patties and chill in the refrigerator for 15 minutes.
- In a large frying pan over medium-high heat, add the olive oil.
- Once the oil is hot, add the patties and fry for about 5 minutes per side until they are cooked through and golden brown on each side.
Notes
This recipe is for 2 servings. Each serving includes 2 crab cakes.
I recommend serving with chopped parsley and tartar sauce.
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info Per Serving
Nutrition Facts
Low-Carb Crab Cakes
Serving Size
2 crab cakes
Amount per Serving
Calories
388
% Daily Value*
Fat
27.1
g
42
%
Saturated Fat
4.1
g
21
%
Trans Fat
0
g
Polyunsaturated Fat
7.7
g
Monounsaturated Fat
10.6
g
Cholesterol
264
mg
88
%
Sodium
1806.7
mg
75
%
Potassium
193.3
mg
6
%
Carbohydrates
7.4
g
2
%
Fiber
2.7
g
11
%
Sugar
3.2
g
4
%
Protein
31.1
g
62
%
Net carbs
4.7
g
* Percent Daily Values are based on a 2000 calorie diet.