Keto Crab Cakes
Ingredients
-
1
lb
Lump crab meat
-
½
cup
Onion (chopped finely)
-
3
tbsp
Wholesome Yum Blanched Almond Flour (or crushed pork rinds for nut-free)
-
¼
cup
Egg white
-
2
tbsp
Mayonnaise
-
1
tsp
Worcestershire sauce
-
1
tsp
Mustard
-
1
tbsp
Dried parsley
-
1
tbsp
Old Bay seasoning
-
2
tbsp
Olive oil (divided)
Instructions
- 1. Heat two teaspoons of olive oil in a skillet over medium heat and sauté the chopped onion until translucent and lightly browned.
- 2. In a large bowl, mix all other ingredients except the crab meat and remaining olive oil, and then add the sautéed onions.
- 3. Gently fold in the crab meat, being careful not to break up the lumps.
- 4. Form the mixture into 8 patties and place them on a lined baking sheet or cutting board. Refrigerate for at least 30 minutes if possible.
- 5. Fry the crab cakes in a skillet over medium heat, using about two teaspoons of oil for each batch, cooking for about 3-5 minutes per side until browned.
Nutrition Facts (estimated)
Servings
8
Calories
129
Total fat
7.9g
Total carbohydrates
2.2g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
You might also like