These Gluten-Free Keto Crab Cakes are closest thing to Maryland crab cakes that you can cook at home. Easy to make and delicious to eat, they will become one of your favorite things to eat for an appetizer, a main meal or even for breakfast!
Crab Cake Mixtures:
- 32 oz Crab Meat – preferably claw meat
- ½ cup Parsley
- ½ cup Bell Peppers
- ½ cup Scallions
- 4 jumbo Eggs
- 2 tsp Old Bay
- 1 tsp Salt
- 2 tsp Pepper
- 2 Tbsp fresh or jar Garlic
- ¼ cup Bacon Grease
- 1 cup Mayonnaise, preferably Hellmans
- 1/2 cup Mustard, brown or stone-ground
- 1 tsp Dill, fresh or dried (use more if desired)
Mixing the Crab Cakes
- The first thing to do after you gather all of the ingredients is to mix them together.
- Get a large bowl and the first thing that goes in the bowl is the crab meat.
- Add the eggs.
- The next ingredients are spices, garlic, salt, pepper, and old bay.
- Now add the veggies which are the peppers, scallions, and parsley.
- Mix all of the ingredients in the bowl together with a fork or spoon and blend completely but don’t crush the lump crabmeat. Try to keep the pieces whole.
- Melt the bacon grease in the microwave for 30 seconds and while it is hot pour it over the mixture and blend.
- Make the patties.
- Place them on a plate or platter and refrigerate them for a minimum of 30-60 minutes.
- Get your favorite frying pan and put enough oil into the pan to cover the cake halfway up.
- Turn the stove on medium heat
- Fry them on one side for 5-7 minutes and then flip them over with a spatula for another 5-7 minutes. Do so carefully so they do not break.
- Fry until they are golden brown on both sides. You want them to be brown, not burnt.
- Drain them on paper towels and serve with your favorite sauce.
0.7 NET CARBS PER CRAB CAKE
Do not overmix the crab cakes so much so that it breaks apart the big chunks of crab meat. After all, you paid extra for lump crab meat, not shredded crab meat.
You can make your crab cakes small, medium, or large. I usually gear the size according to if they are going to be an appetizer I make them small so they go farther.
If they are going to be on top of a garden salad then any size will work.
If they are being served to more people then also make them small.
If they are going to be eaten for dinner with a veggie then make them medium/large.
If you don’t want to fry them, you could also bake them.
Check the crab meat for cartilage.
Fresh crab meat is always the best…the ones in the cans like tuna are shredded and almost tasteless.
If you use canned crabmeat make sure to drain off the excess liquid so it will be easier to make them stick together when they are not too wet.
- Category: Appetizers
- Method: Frying
- Cuisine: American
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