Low Carb Crab Cakes

Growing up in the Iowa, I never really ate much seafood, shellfish, or fish in general, other than catfish, because it was just impossible to get any of it fresh. And being the #1 pork producing state in the country, pork tended to be the most popular meat dish. So it wasn’t until I moved to the East Coast that I experience fresh seafood (including crab for the first time).

Ever since my first exposure to really good crab when visiting the beach, I have been in love. Give me a plate full of beautifully steamed crab legs and some real melted butter on the side and I am happy camper. The best thing about crab is it is one of those meats that is low in fat and pretty much all protein, so it is very macro friendly. That’s why I love this crab cake recipe that comes with a surprise ingredient that you would never know is in there from a taste and texture standpoint.

When you buy your ingredients for this recipe, I know that the temptation will be there to buy the imitation crab meat instead of paying the full price for real crab meat, but trust me, real is always better!

Low Carb Crab Cakes

  • 8 oz crab meat
  • 1 cup cauliflower, steamed and roughly mashed (make sure it isn’t pureed, you want lumps!)
  • 1 egg
  • 3 T coconut flour, sifted
  • 3 T mayonnaise (I used fat-free)
  • 2 T fresh parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp Old Bay Seasoning
  • 1 T olive oil

Heat oven to 350 degrees. In a large mixing bowl, combine crab meat, cauliflower and parsley. Be careful not to break up the crab meat too much when combining.

In a small bowl, whisk together egg, mayonnaise, salt and Old Bay seasoning. Pour over the crab mixture and gently fold in. Sift the coconut flour over the crab and fold in until it is combined. Cover and refrigerate for 10-15 minutes to firm up.

Form 8 cakes out of the crab mixture.

Heat oil in a skillet over medium-high heat. When oil starts to shimmer, add the cakes making sure not to overcrowd the pan. You may need to do this in batches. Cook the cakes for 3 minutes on each side to brown and crisp up the outside.

Place the cakes on a greased cookie sheet and bake in oven for 10-15 minutes. Remove from oven and allow to cool for 2-5 minutes before serving. Enjoy with a wedge of lemon and rice or use as the meat in your Eggs Benedict.

One serving is 2 cakes and, for the way I made it, has macro counts of

  • 4.1 grams fat
  • 6.8 grams carbohydrates
  • 14.4 grams protein

Next time I make this, I will probably add green onions and a little more Old Bay to amp up the flavor profile.

Recipe inspiration from Healing Gourmet.


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