I’ve been interested in the idea of crab cakes, I’ve seen them in America but never ordered in case I didn’t like them. This recipe looked like a good chance to make them. Make sure you drain the crab fully. Mix the ingredients together and divide mixture into 8, I weighed mine to get them even. I found putting the crab cakes in the fridge for half an hour helped make them firmer for cooking. The instructions for cooking are accurate. Serve with a salad. I preferred two crab cakes with mayo on a seriously low carb bun which is 2.7g carbs. Each crab cake is 1g net carbs. So my meal was 4.7g net carbs. The crab cakes lived up to my expectations. They had a crunchy exterior and a soft delicate flavour inside. I like the flavour and texture of crab. In the UK it’s mainly dressed crab. I prefer crab cakes. This recipe is easy and the crab cakes have a very good flavour. Try the recipe and enjoy!
Prep time: 2 mins | Cook time: 10 mins | Servings: 8
Nutrition for 1 serving: calories 118 | carbs 4g | net carbs 1g | fibre 3g | fat 10g
- 3 x 6 oz cans crab meat, drained (I used 4 cans: 2 lump meat and 2 shredded)
- 3 tbsp mayonnaise (I used a vegan mayonnaise)
- 1 tbsp lemon juice
- 4 spring onions, chopped (finely)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1/2 cup + 1 tablespoon almond flour or crushed up pork rinds (I used almond flour)
- In a large mixing bowl, combine all the ingredients and mix, until well combined.
- Using your hands, form 8 large balls and press down into patties.
- Grease a non-stick pan and place it over medium heat. Once hot, add the patties and cook for 5 minutes, before carefully flipping and cooking for a further 5 minutes.
- Repeat the process until all the patties have been cooked.
- Serve either immediately, or allow the crab cakes to cool to room temperature. I served my crab cakes in a burger bun with some mayo.