Low Carb Grilled Crab Sandwich
Indulge in the irresistible flavors of a **Low Carb Grilled Crab Sandwich**, a perfect blend of gourmet and healthy eating. This recipe features succulent fresh crab meat seasoned with tangy lemon juice, creamy mayonnaise, and a hint of Dijon mustard, layered with crisp lettuce and juicy tomato slices. The sandwich swaps traditional bread for a low-carb almond flour and egg-based alternative, giving it a protein-packed twist that's ideal for keto and low-carb diets. Topped with melted cheddar cheese and grilled to perfection for a golden, slightly smoky finish, this sandwich has all the indulgence without the carbs. Ready in just 30 minutes, it’s a quick and delicious option for lunch or dinner that’s bound to impress seafood lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 200 grams Fresh crab meat
- 2 Large eggs
- 60 grams Almond flour
- 60 grams Cream cheese
- 2 tablespoons Chopped green onion
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Butter
- 100 grams Cheddar cheese, shredded
- 4 Lettuce leaves
- 1 Tomato, sliced
Instructions
In a medium bowl, mix together the yogurt, lemon juice, garlic powder, salt, and pepper to create a tangy dressing.
In a large bowl, combine the cooked crab meat, mayonnaise, green onion, Dijon mustard, lemon juice, salt, and pepper. Mix gently until well combined, being careful to keep the crab meat chunky.
To make the low-carb bread substitute, in a blender or food processor, combine eggs, cream cheese, and almond flour. Blend until smooth.
Preheat a non-stick skillet over medium heat and add a tablespoon of butter. Pour half of the egg mixture into the skillet, forming a round shape similar to a pancake. Cook until set, about 2-3 minutes per side. Repeat with the remaining batter to make a second round.
Place one egg round on a plate, top with half of the shredded cheddar cheese, and heat until the cheese begins to melt.
Spread half of the crab mixture evenly over the melted cheese, then layer it with lettuce leaves and tomato slices.
Top the sandwich with the second egg round, pressing gently to hold everything in place.
Heat a grill pan over medium heat and add the remaining butter. Carefully place the assembled crab sandwich on the grill and press down slightly. Grill for about 2 minutes on each side or until there are grill marks and the sandwich is warmed through.
Remove from heat, slice the sandwich in half if desired, and serve immediately.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.4 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1222 mg | 94% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1333 mg | 28% | |
*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.
