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.😉
Servings: 6 servings
Net-carb count: 1.7 g net carbs* per serving
Time: 55 minutes
- 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
- 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.
- With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- 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.
- 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
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.