Keto Crab Cakes Recipe
These gluten-free and keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!
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Calories: 192kcal
Servings: 6 crab cakes
Equipment
- Mixing Bowl
- Whisk or Fork
- Measuring Cups
- Spatula
- Frying Pan
Ingredients
- 1 egg lightly beaten
- 8 ounces fresh lump crabmeat gently picked through and shells removed
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh garlic minced
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ½ teaspoon dried thyme
- â…› teaspoon cayenne pepper
- ¼ cup parsley chopped
- ½ cup almond flour blanched finely ground
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- In a medium bowl, whisk the egg, then add and mix the crab meat, breaking up large pieces.
- Add mayonnaise, mustard, garlic, salt, thyme, cayenne, parsley, and almond flour. Mix well.
- Portion out six ¼-cup scoops of the mixture and form into ½-inch-thick patties.
- Place patties on wax paper-lined platter, cover with plastic wrap, and refrigerate for at least one hour.
- Heat butter and olive oil in a large nonstick skillet over medium heat for 3 minutes. Add the crab cakes and cook for 4 minutes without moving until browned on the bottom.
- Carefully flip the cakes, gently press to flatten slightly, and cook for another 3-4 minutes until browned. Serve on paper towel-lined plate.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 1062mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 851IU | Vitamin C: 8.4mg | Calcium: 86mg | Iron: 1.1mg