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Keto Mini Crab Cakes w Cajun Mayo
This recipe serves as either a snack or a party appetizer. Mini crab cakes make great finger food and can easily be keto-friendly without your non-keto friends/family noticing. Paired on the side is a warm dish of cajun mayo dipping sauce, adding a little extra heat and citrus flavor.
How to Make It
Step 1
Preheat an oven to 350 degrees. In a mixing bowl, combine drained canned crab with the parmesan, almond flour, chopped green onion, mayo, and the first round of seasonings: salt, pepper, lemon pepper, paprika, onion powder, and cayenne.
Step 2
Form approx. 8-10 crab cakes that are about 2 TB of crab mix each. Simply form each portion into a ball and press into a patty on a sheet tray lined with parchment paper.
Step 3
Bake the tray for about 25 minutes, no flipping required.
Step 4
While the crab cakes cool momentarily, make the dipping sauce by whisking together all remaining ingredients. You may microwave the mayo-based dip for up to 10 seconds if you wish.
Step 5
Serve the crab cakes with the cajun mayo and extra lemon wedges.
Ingredients
- Crab, Canned, Drained
2 can – each 6 1/2 ounce net weight
- Parmesan Cheese
1 tablespoon, shredded
- Almond Flour
1 teaspoon
- Green Onions
½ tablespoon, chopped
- Mayo
2 teaspoon
- Salt
⅛ teaspoon
- Black Pepper, Ground
⅛ teaspoon
- Lemon Pepper Seasoning
⅛ teaspoon
- Paprika
½ teaspoon
- Onion Powder
⅛ teaspoon
- Cayenne
⅛ teaspoon
- Mayo
2 teaspoon
- White Pepper, Ground
⅛ teaspoon
- Onion Powder
⅛ teaspoon
- Oregano, Dried
¼ teaspoon
- Garlic, Powder
⅛ teaspoon
- Cayenne
⅛ teaspoon
- Paprika
½ teaspoon
- Lemon Juice, Fresh
½ teaspoon
