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Keto Crab Cakes
Yes, crab cakes CAN be ketogenic! By staying light on the mixed in condiments, and going
How to Make It
Step 1
In a bowl, combine all the ingredients except for the butter. Make sure your fresh herbs are finely chopped and the crab is flaked finely.
Step 2
Melt the butter in a large iron skillet or stainless steel pan. Heat the skillet/pan to a medium high heat. With your hands, form four even sized crab cakes and place them in the pan. Press them down slightly with a spatula so they resemble a thick disk.
Step 3
Cook the crab cakes for about 4 minutes, or until the cooked side turns golden brown. Gently flip the crab cakes over and cook for an additional four minutes or until they release from the pan. Serve with fresh lemon juice at your discretion for a fresh flavor!
Ingredients
- Crab Meat by Great Value – 8 ounce
- Egg – 1 large
- Mayonnaise, Low-calorie Or Diet, Lowfat Mayonnaise – 2 tablespoon
- Sauce Worcestershire – 1 teaspoon
- Salt Table – ⅛ tsp
- Seasoning by Old Bay – 2 tsp
- Parsley Raw – 1 tbsp
- Green Onions – 1 tablespoon
- Dill Weed Fresh – ½ tablespoon
- Almond Flour by Bob’s Red Mill – 1 tablespoon
- Butter – 1-½ tablespoon
