Keto Crab Cakes with Remoulade Sauce

local_grocery_store Ingredients

• 1 pound crab meat, picked over for shells
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup celery, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 tablespoons green onions, thinly sliced
• 1 tablespoon Old Bay seasoning
• 1 tablespoon Dijon mustard
• 1 large egg
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

restaurant_menu Method

1. 1.In a large bowl, combine the crab meat, almond flour, coconut flour, celery, red bell pepper, green onions, Old Bay seasoning, Dijon mustard, and egg. Mix well.
2. 2.Form the mixture into 8 equal-sized patties.
3. 3.Heat a large skillet over medium-high heat. Add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and cooked through.
4. 4.While the crab cakes are cooking, make the remoulade sauce. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, paprika, cayenne pepper, and salt.
5. 5.Serve the crab cakes hot with the remoulade sauce on the side.

lightbulb_outline Tips

• chevron_rightMake sure to pick over the crab meat for any shells before using it in the recipe.
• chevron_rightFor a spicier kick, add more cayenne pepper to the crab cake mixture.
• chevron_rightThese crab cakes can also be baked in the oven at 375°F for 12-15 minutes, flipping halfway through.