Low Carb Classic Crab Cakes
Indulge in the irresistible flavor of *Low Carb Classic Crab Cakes*, a healthier twist on an iconic seafood favorite. Made with tender lump crab meat and a light almond flour-Parmesan blend, these keto-friendly cakes deliver a perfectly crispy exterior with a moist, flavorful center. Infused with the zing of Dijon mustard, lemon juice, and Old Bay seasoning, and brightened by fresh parsley and green onions, this recipe is a celebration of wholesome ingredients without sacrificing the rich, classic taste. Ready in just 25 minutes, these golden crab cakes are ideal for a quick yet elegant appetizer or main course. Serve with a squeeze of lemon and enjoy a guilt-free, gourmet experience! Perfect for low carb diets, gluten-free meal plans, or anyone craving a seafood delight.
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Recipe Information
Ingredients
- 16 oz lump crab meat
- 0.5 cup almond flour
- 0.25 cup parmesan cheese
- 1 large egg
- 0.25 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tsp Old Bay seasoning
- 0.25 tsp cayenne pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp finely chopped green onions
- 2 tbsp olive oil
Instructions
In a large mixing bowl, combine the crab meat, almond flour, and parmesan cheese. Gently mix to incorporate the dry ingredients with the crab meat.
In a separate smaller bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and cayenne pepper until smooth.
Pour the wet mixture into the crab meat mixture and add the parsley and green onions. Gently fold all ingredients together using a spatula until just combined. Be careful not to overmix to keep the lumps of crab meat intact.
Divide the mixture into 8 equally-sized portions and shape each into a patty about 1 inch thick.
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches to avoid overcrowding the pan.
Cook each crab cake for about 4-5 minutes per side or until golden brown and heated through.
Carefully remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the crab cakes warm with a wedge of lemon or your favorite sauce.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.7 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 721 mg | 55% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
