Low Carb Crab Cakes

Yes, there is such a thing. I’m one of those people who eat the same thing over and over until I get sick of it. Low carb crab cakes have been my jam for the past month! Check out the amazingly simple recipe from Food Network below.

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Crab Cake Ingredients
1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
2 tablespoons canola oil

1/4 cup almond flour (I added this to help them stick together better)

Crab Cake Directions

In a large bowl, mix all ingredients, except oil. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.

I’ve been making these ahead of time and storing them individually in the freeze until I’m ready to eat them. I make pretty small crab cakes so they defrost in less than an hour and are ready to go.

Mustard Sauce Ingredients

You can definitely make this if you want or you can spend $4 at Whole Foods for a yummy mustard sauce with no prep. The choice is yours. 
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

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