Gluten-Free Keto Crab Cakes Recipe
This keto crab cakes recipe needs just 10 simple ingredients + 30 minutes! Paleo gluten-free crab cakes are full of rich flavor, without breadcrumbs or fillers. It'll be one of your favorite low carb crab recipes.
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- 1 lb Lump crab meat
- 1/2 cup Onion (chopped finely)
- 3 tbsp Wholesome Yum Blanched Almond Flour (or golden flaxseed meal for nut-free)
- 1/4 cup Egg white
- 2 tbsp Mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Mustard
- 1 tbsp Dried parsley
- 1 tbsp Old Bay seasoning
- 2 tbsp Olive oil (divided)
Heat two teaspoons of olive oil in a skillet over medium heat. Saute chopped onion for about 10 minutes, until translucent and lightly browned.
Meanwhile, mix all other ingredients except the crab meat and remaining olive oil. When everything is well combined, add the sauteed onions, and finally fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.
Form 8 patties and place on a lined baking sheet or cutting board. If possible, refrigerate for at least 30 minutes (this will help the crab cakes stay together when frying).
Fry crab cakes on a skillet over medium heat, in two batches of four. Use about two teaspoons of oil for each batch, and cook for about 3-5 minutes per side, until browned.
Serving size: 1 crab cake
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