Keto Crab Cakes with Spinach Alfredo Sauce
These crab cakes stray from traditional seasonings and take on a more herbaceous flavor. Basil, oregano, and a dollop of dijon flavor the crab cakes and are accompanied by a creamy spinach alfredo sauce. You can pair this meal with a vegetable side or a
How to Make It
Step 1
Fully drain your canned crab, making sure all excess liquid is discarded. In a bowl, mix together the crab, mayo, dijon, lemon juice, salt, pepper, paprika, chopped basil, and oregano. Divide the mixture into 2 portions.
Step 2
Use 1 ½ t of avocado oil per crab cake. You can cook both at once or one at a time. In a small pan, melt the avocado oil over medium heat. Place a portion of crab cake in the oil and press it down into a flat cake with a spatula. Cook for about 2 minutes on a medium-high heat. Then, reduce the heat to medium-low. Flip the cake over after another 2 minutes, and cook on the other side for another 4 minutes. You may need to adjust the heat to avoid burning.
Step 3
When all crab cakes are cooked, set them aside.
Step 4
Use a clean pan to make the spinach alfredo sauce. Melt the butter over low heat and toast the garlic in the butter for 30 seconds to become fragrant and golden.
Step 5
Whisk the cream into the butter and season with the pepper. Bring the cream to a simmer, then whisk the parmesan in over low heat until the parmesan is melted.
Step 6
With the heat still on low, stir in chopped spinach. Cook over the heat until the spinach is wilted and the sauce has thickened around the spinach.
Step 7
To serve the crab cakes, spoon a portion of spinach alfredo sauce in the base of a plate and set a crab cake in the center.
Ingredients
- Crab, Canned, Drained – 1 can – each 6 1/2 ounce net weight
- Mayonnaise, Store Bought – 2 teaspoon
- Dijon Mustard – ½ teaspoon
- Lemon Juice – 1 teaspoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Basil, Fresh – ½ tablespoon
- Oregano, Dried – ¼ teaspoon
- Avocado Oil – 3 teaspoon
- Unsalted Butter – 1 tablespoon
- Garlic, Fresh – ½ teaspoon
- Heavy Cream – ¼ cup
- Black Pepper, Ground – ⅛ teaspoon
- Parmesan Cheese – ¼ cup, shredded
- Spinach – 1 ounce