Low-Carb Crab Cakes
Crispy Outside • Tender & Cheesy Inside • Low-Carb Delight
These crab cakes are golden, crispy, and packed with flavor—without breadcrumbs or carbs. Perfect for a quick dinner or an impressive appetizer!
🥣 Ingredients
- 1 lb lump crab meat (drained)
- 1 egg
- ¼ cup mayonnaise
- ½ cup shredded mozzarella or parmesan
- ¼ cup almond flour
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or paprika + garlic powder)
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Salt & pepper to taste
👩🍳 Instructions
1️⃣ Mix
- Gently combine all ingredients in a bowl
- Be careful not to break up the crab too much
2️⃣ Shape
- Form into small patties (about 6–8)
3️⃣ Cook
- Heat oil or butter in a skillet over medium heat
- Cook 3–4 minutes per side until golden brown
4️⃣ Serve
- Serve hot with dipping sauce and lemon wedges 🍋
🥄 Simple Low-Carb Sauce
- ¼ cup mayo
- 1 tsp lemon juice
- ½ tsp paprika
- Dash of garlic powder
Mix and serve chilled!
📊 Nutrition (Approx. per cake)
- Calories: 150
- Net Carbs: ~2g
- Protein: 12g
- Fat: 10g
💡 Blood Sugar Tips
- No breadcrumbs = very low carbs
- Protein + fat helps keep blood sugar stable
- Pair with non-starchy veggies (like salad or zucchini)
🍽️ Serving Ideas
- With a fresh green salad 🥗
- Over cauliflower rice
- As sliders using lettuce wraps
Tips for Success
- Use lump crab meat for best texture
- Chill patties 15 minutes before cooking (helps hold shape)
- Don’t overcrowd the pan
