Ingredients
- 15 oz imitation crab meat
- ½ cup almond flour
- 2 eggs
- 8 tablespoons butter (1 stick)
- ½ onion (peeled and diced)
- ½ cup bell pepper (diced)
- ½ lemon
- 2 tablespoons bay leaves (ground)
- 4 teaspoons salt
- 1 tablespoon ground mustard seed
- 2 teaspoons paprika
- 2 teaspoons celery seed
- 1¾ teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon ground cloves
- ¼ teaspoon ground mace
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
Nutrition Info Per Serving
Serving Size
1 patty
Carbohydrates
7.5
g
Protein
5.5
g
Fat
11.5
g
Calories
158
Sometimes you simply long for the familiar taste of crab cakes. Thankfully, with our straightforward low carb crab cakes, you can enjoy the mouthwatering taste of crab cakes, all while maintaining your low-carb lifestyle! After you make this easy recipe for low carb crab cakes with a few ingredients, you’ll never want anything else.
Instructions
- In a large bowl, whisk the 2 eggs.
- Add the crab meat, diced onion, chopped bell pepper, and 4 tablespoons of the butter.
- In another bowl, add the almond flour and all the spices. Mix to evenly distribute seasoning.
- Add the dry ingredients to the wet ingredients and combine until moist.
- In a skillet over medium-high heat, melt 2 tablespoons of butter.
- With your hands, form 12 crab cake patties.
- Cook one batch of cakes in skillet about 6-7 minutes, flipping once.
- Melt remaining 2 tablespoons butter and cook second batch of patties.
- Top each crab cake with a squeeze of the lemon and enjoy as appetizer, snack, or entree!