No Kidding No Filler Keto Mini Crab Cakes Recipe
Cook Time: 15 Minutes
Phase: Phase 1
3 large Egg White
2 tbsp Real Mayonnaise
2 teaspoon Horseradish Mustard
0 1/4 cup, chopped Sweet Red Peppers
2 tsp chopped Chives
2 1/2 tsp Old Bay Seasoning Salt
0 1/2 tsp Red Chili Pepper, crushed
1 lb Blue Crab (Canned)
2 tbsp Canola Vegetable Oil
1 tbsp Parsley
4 tbsp Mayonnaise with Extra Virgin Olive Oil
1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
- 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 cake 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 (tomatoes are optional and not included in the nutritionals).
2013 Get Cooking Recipe Contest submitted by Sherry Williams.
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