Recipe: Crab Cakes

Holy crab! We took Sally @sallysbakingaddiction’s scrumptious Maryland Crab Cake recipe and keto-fied it! Perfectly fishy, crispy, and flaky, these crab cakes serve as delicious keto appetizers or main dishes! Enjoy these crab cakes with a side of keto fries, mashed cauliflower, or salad. You won’t feel crabby once you have these savory cakes meal prepped for the week.😉

Crab Cakes

Servings: 6 servings

Net-carb count: 1.7 g net carbs* per serving

Time: 55 minutes

Ingredients

• 1 large egg
• 1/4 cup (60g) mayonnaise
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
• 1 teaspoon fresh lemon juice, plus more for serving
• 1/8 teaspoon salt
• 1 pound fresh lump crab meat
• 2/3 cup Fat Snax Rosemary Olive Oil Crackers, crumbled (1 bag = about 1 cup)
• 2 Tablespoons (30g) melted salted or unsalted butter

Directions

1. Whisk the egg, mayonnaise, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the Fat Snax Cracker crumbs. 
2. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
3. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
4. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
5. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet (don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter #TheMoreButterTheBetter
6. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
7. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

🦀Crab Your Ingredients!🦀