Crispy on the outside and full of crab lumps on the inside: this recipe has it all! Made with fresh or canned crab, substitute the traditional bread crumbs for almond flour and you've got low-carb, keto-friendly crab cakes. Try them for dinner paired with the Massaged Kale salad.
[cooked-sharing]
In a large mixing bowl, add all of the ingredients for the crab cakes.
Mix the ingredients with a large spoon or hands until well-combined.
Split mixture into fourths and create small patties. Place patties in the fridge for 15 minutes.
Add the olive oil to a large frying pan over medium-high heat.
When the oil is hot, add the patties and fry each side for 5 minutes without disturbing. Exterior should be golden brown.
Plate and top with chopped parsley.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Serve with tartar or cocktail sauce. Any leftovers can be stored, refrigerated, in an airtight container for up to 3 days.
Source: Diabetes Strong
Serving Size 2 servings, 4 crab cakes
Servings 2
- Amount Per Serving
- Calories 388
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 41g205%
- Trans Fat 0g
- Cholesterol 264mg88%
- Sodium 18067mg753%
- Potassium 1933mg56%
- Total Carbohydrate 74g25%
- Dietary Fiber 27g108%
- Sugars 32g
- Protein 311g622%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large mixing bowl, add all of the ingredients for the crab cakes.
Mix the ingredients with a large spoon or hands until well-combined.
Split mixture into fourths and create small patties. Place patties in the fridge for 15 minutes.
Add the olive oil to a large frying pan over medium-high heat.
When the oil is hot, add the patties and fry each side for 5 minutes without disturbing. Exterior should be golden brown.
Plate and top with chopped parsley.
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