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Crab Cakes

Gluten-Free Keto Crab Cakes


  • Author: Leigh Oskwarek
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 25-30 minutes
  • Yield: 20 Crab Cakes (1 Crab Cake Per Serving) 1x

Description

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!


Ingredients

Scale

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 

Sauce:

  • 1 cup Mayonnaise, preferably Hellmans 
  • 1/2 cup Mustard, brown or stone-ground
  • 1 tsp Dill, fresh or dried (use more if desired)

Instructions

Mixing the Crab Cakes

Cooking

Notes

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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