Keto Crab Cakes Recipe Recipe For Twice

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GLUTEN FREE KETO CRAB CAKES (30 MIN!)



Gluten Free Keto Crab Cakes (30 Min!) image

Make the best gluten free keto crab cakes at home, with simple ingredients (no breadcrumbs), in just 30 minutes! They are flavorful and easy, with plenty of crab meat and a perfect golden crust.

Provided by Maya | Wholesome Yum

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 10

1 lb Lump crab meat
1/2 cup Onion ((chopped finely))
3 tbsp Wholesome Yum Blanched Almond Flour ((or crushed pork rinds for nut-free))
1/4 cup Egg white
2 tbsp Mayonnaise
1 tsp Worcestershire sauce
1 tsp Mustard
1 tbsp Dried parsley
1 tbsp Old Bay seasoning
2 tbsp Olive oil ((divided))

Steps:

  • Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.

Nutrition Facts : Calories 106 kcal, Carbohydrate 2 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 52 mg, Sodium 850 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRISPY KETO CRAB CAKES



Crispy Keto Crab Cakes image

Gluten-free and keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!

Provided by Vered DeLeeuw

Categories     Appetizer

Time 1h30m

Number Of Ingredients 12

1 egg (lightly beaten)
8 oz fresh lump crabmeat (gently picked through and shells removed)
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/4 cup parsley (chopped)
1/2 cup blanched finely ground almond flour (blanched finely ground)
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
  • Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
  • Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
  • Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.
  • Heat the butter and olive oil in a large nonstick skillet over medium heat, about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can see on the edges that the bottoms are browned.
  • Carefully, using two spatulas, flip the crab cakes. Very gently press on their tops to slightly flatten, then cook on the other side until browned, about 3-4 more minutes. Remove them to a plate lined with paper towels, then serve.

Nutrition Facts : ServingSize 2 crab cakes, Calories 298 kcal, Carbohydrate 5 g, Protein 17 g, Fat 24 g, SaturatedFat 5 g, Sodium 757 mg, Fiber 2 g, Sugar 1 g

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