Keto Crab Cakes, Grain Free and No Filler
Servings: 4 people
This delicious recipe gives you all the wonderful sweetness of crab without unnecessary fillers.
Ingredients
- ¼ cup coconut oil, or enough to have 1/8 to 1/4" covering bottom of skillet
- `1 tablespoon chopped dill pickle
- ¼ cup chopped green onion, whites only
- 1 teaspoon old bay seasoning
- ½ teaspoon celery salt
- ½ teaspoon paprika
- 2 teaspoon lemon zest
- 1 large egg
- 8 ounces crab, lump preferred
Garnish (optional)
- lemon wedges
- 1 tablespoons chopped parsley
- 1 teaspoon green onion tops
Instructions
- In a large skillet over low heat, melt your coconut oil so that you have a depth of 1/8 to 1/4" for pan frying.
- In a medium bowl, combine all ingredients except for the parsley and green onion.
- Each crab cake is approximately 1/4 cup, pour into your hand to shape and compress tightly.
- Increase heat to medium or medium high so that the oil is hot and ready to cook.
- Gently place each crab cake in the hot oil.
- Cook for about 2 minutes or until you can see the edge starting to turn golden brown. Flip each crab cake and cook until they're evenly golden brown.
- Serve with lemon wedges if desired and garnish with parsley and green onion tops. Squeeze lemon over the crab cakes just prior to eating.
Equipment
- 1 skillet, greenpan, large
Notes
Restaurants typically use fillers in crab cakes to save money, but they're just not needed and add carbs.
Nutrition
Serving: 1cakeCalories: 85kcalCarbohydrates: 1gProtein: 4gFat: 15gFiber: 0.5g