No Kidding No Filler Keto Mini Crab Cakes
2.2g
Net Carbs
26.3g
Protein
19.6g
Fat
0.4g
Fiber
300
Calories
Ingredients:
- 3 large egg whites
- 2 tablespoons mayonnaise
- 2 teaspoons horseradish mustard
- 1/4 cup chopped red bell peppers (37g)
- 2 teaspoons chopped fresh chives
- 2 1/2 teaspoons Old Bay seasoning salt, divided
- 1/2 teaspoon crushed red chili pepper flakes
- 1 lemon, zested (1 teaspoon) & juiced (2 tablespoons), divided
- 1 pound canned blue crab
- 2 tablespoons canola vegetable oil
- 1/4 cup mayonnaise with olive oil
- 1 tablespoon chopped fresh parsley
Directions:
- Preheat oven to 350°F. Grease a sheet pan or use a silpat.
- Combine the egg whites, 2 tablespoons mayonnaise, mustard, bell peppers, chives, 2 teaspoons Old Bay seasoning, red pepper flakes and the zest of 1 lemon. Mix thoroughly and then fold in the crab meat. The mixture will be loose but will firm up when cooked. Form crab mixture into 8 cakes.
- Heat a large skillet over medium high heat with 2 tablespoons oil. Fry the cakes for about a minute or so until golden brown. Flip browned side down and place in on the sheet pan. Bake for 10-12 minutes or until crab cakes are firm to the touch.
- Simple Aioli: Combine 1/4 cup olive oil mayonnaise, juice of 1 lemon, 1 tablespoon parsley and 1/2 tsp Old Bay seasoning. Whisk to combine and serve with crab cakes.
2013 Get Cooking Recipe Contest submitted by Sherry Williams.
