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Low Carb Crab Cakes Recipe

Name: Low Carb Crab Cakes Recipe
Prep time: 5 minutes
Total time: 20 minutes
Yield: 12 servings

Prep Time

5 minutes

Total Time

20 minutes

Yield

servings

Ingredients

15 oz imitation crab meat
½ cup almond flour
2 eggs
8 tablespoons butter (1 stick)
½ onion (peeled and diced)
½ cup bell pepper (diced)
½ lemon
2 tablespoons bay leaves (ground)
4 teaspoons salt
1 tablespoon ground mustard seed
2 teaspoons paprika
2 teaspoons celery seed
1¾ teaspoon black pepper
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
¼ teaspoon ground cloves
¼ teaspoon ground mace
¼ teaspoon cardamom
¼ teaspoon allspice

Nutrition Info Per Serving

Serving Size

1 patty

Carbohydrates

7.5

Protein

5.5

Fat

11.5

Calories

158

Crab cakes are a fantastic option for a low-carb meal prep or a quick weeknight dinner. These crab cakes feature imitation crab meat, almond flour, and a blend of spices, making them not only flavorful but also keto-friendly with just 7.5 grams of carbs per serving. Perfect as an appetizer or a main dish, these crab cakes can be enjoyed by the whole family, supporting your low-carb eating goals while adding a tasty twist to your meals.

Instructions

In a large bowl, whisk the 2 eggs.
Add the crab meat, diced onion, chopped bell pepper, and 4 tablespoons of the butter.
In another bowl, add the almond flour and all the spices. Mix to evenly distribute seasoning.
Add the dry ingredients to the wet ingredients and combine until moist.
In a skillet over medium-high heat, melt 2 tablespoons of butter.
With your hands, form 12 crab cake patties.
Cook one batch of cakes in skillet about 6-7 minutes, flipping once.
Melt remaining 2 tablespoons butter and cook second batch of patties.
Top each crab cake with a squeeze of the lemon and enjoy as appetizer, snack, or entree!

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