Keto Crab Cakes

Ingredients

• Blue crab flesh, 8 ounces, drained (lump preferred, see notes on crab)
• mayonnaise, 2 tablespoons
• 1 tablespoon of dijon mustard
• fresh lemon juice, 1 tbsp
• a smidge of Worcestershire sauce (or 2 teaspoons coconut aminos)
• 2 tablespoons of fresh parsley, chopped
• 2 teaspoons of coconut flour
• TWO teaspoons of the seasoning Old Bay
• For frying, use 2 teaspoons of avocado oil.

Instructions

1. Crab meat should be added to a small bowl after being carefully checked for cartilage or shell fragments.
2. Mayonnaise, lemon juice, Worcestershire sauce, and dijon mustard should all be mixed together in a separate small bowl until well-combined.
3. Old bay, parsley, and coconut flour should all be completely mixed together in a third basin.
4. Gently incorporate the crab into the mayonnaise mixture after adding.
5. After that, combine the crab mixture carefully with the dry ingredients. The crab should not be too severely broken up or shredded.
6. In a saute pan that is not stick-resistant, heat the coconut oil over medium heat. Make 8 little cakes that are about 2 inches in diameter, then carefully place them in the hot oil.
7. Cook each side for two to three minutes, or until golden brown.
8. Take out of pan . Put on a platter(covered in paper towels).
9. Roasted Red Pepper Sauce and lemon wedges should be served warm.

Notes Approximately 2g of net carbohydrates per serving.

NUTRITION

Calories: 140
Fat: 11
Carbohydrates: 5
Fiber: 1.5
Protein: 4
Serving Size: 1 Cup