Ingredients
Lump crabmeat 1 pound
Almond flour 1/4 cup
Egg 1 large
Mayonnaise (avocado oil) 2 tablespoons
Old Bay seasoning 1 teaspoon
Lemon juice 1 tablespoon
Green onions 2 tablespoons (chopped)
Mustard 1 tablespoon
Hot sauce 1 tablespoon
Instructions
Pat crabmeat dry with paper towels in a colander
Mix crabmeat with almond flour, egg, 2 tablespoons mayonnaise, Old Bay seasoning, and lemon juice in a bowl
Form mixture into 8 equal-sized patties (press gently to avoid compacting)
Heat 2 tablespoons avocado oil in a skillet over medium-high heat
Pan-fry patties 3-4 minutes per side until golden brown
Whisk remoulade: combine 2 tablespoons mayonnaise, mustard, hot sauce, chopped green onions, and 1 teaspoon lemon juice
Serve crab cakes with remoulade on the side
Notes
Substitute coconut flour for drier texture
Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for vegan
For best crispiness, freeze patties 15 minutes before cooking
Store leftover remoulade in an airtight container up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Meals
- Method: Pan-frying
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 crab cake with 2 tablespoons remoulade
- Calories: 280
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg