Comments on: Easy Keto Crab Cakes Recipe (0 net carbs!)

By: Cathie O

Cathie O — Sat, 20 May 2023 19:34:31 +0000

In reply to Lisa MarcAurele. Are there amounts on the almond and coconut flour? How much of each in the "mix," and how much in the recipe?

By: Julie M

Julie M — Sat, 11 Mar 2023 22:22:34 +0000

Made these yesterday and they were a hit! I didn’t have any mayo, so I left that out, could be why they didn’t bind as well, but they held up good enough to gently flip with a spatula. So delicious, thanks for this recipe!!
One question though, is there a reason why we only use the yolk and not the whole egg? Someone asked me 🙂

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 11 Jul 2022 09:01:18 +0000

In reply to amy. You can add another binder like xanthan gum to help keep them holding together better. When you add more pork rinds, you will need to add more egg to bind as well.

By: amy

amy — Mon, 11 Jul 2022 00:17:31 +0000

I changed the seasoning and added more than 2 cups crushed rinds (yes measured after crushed) and two eggs. Still got the fall-apart "hash" mentioned in comments above. Will prob swap for the coconut flour. The pork rinds and egg did nothing to bind these together. Will keep on the hunt for a CC recipe that binds that is low carb.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 20 Jan 2022 20:21:37 +0000

In reply to harvey. I don't have that issue as I store mine in the refrigerator or freezer. They are already fried and it's the oils at room temp that may be causing the sogginess.

By: harvey

harvey — Thu, 20 Jan 2022 17:51:42 +0000

Lisa
I have noticed that the pork rind crumbs tend to be a bit…..soggy.
Would air frying the rinds either whole or already crumbled help? Maybe a little while in a convection oven?
What are your thought?
Thanks for your time
Harvey

By: Harold Burton

Harold Burton — Tue, 15 Jun 2021 03:40:48 +0000

Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.

Harold Burton

By: Dianna

Dianna — Thu, 21 Jan 2021 22:57:35 +0000

In reply to Maureen. Haven't tried this one yet but your Fantasy Fish Cakes recipe is one of my favorites!!! I'm in California but visit my daughter in Maryland often so I do know good crab cakes.... For those not finding Old Bay it is in almost every grocery store usually on a lower shelf under the seasonings by the salt and pepper... we live in a very small farming town and we have it at our local Safeway and the nearby Wal-Mart.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 06 Feb 2020 01:56:40 +0000

In reply to Rose. I totally agree about NOT using canned! Here in Connecticut, we have blue crabs and it's a lot of work to shell them, but so worth it. Thanks for your tips!

By: Rose

Rose — Wed, 05 Feb 2020 23:35:33 +0000

hello lisa, what i'm about to say isn't criticism just helpful advice. being from the chesapeake bay, i think i know why for you "it’s almost impossible to replicate this seafood delicacy." #1 do NOT use canned crab - it is the nastiest thing ever, the taste is wrong & the texture is wrong. #2 do NOT over mix! add all ingredients EXCEPT the crab. add that last, fold (not mix) as gently as possible so the meat doesn't fall apart. now you should be golden! you can thank me later, lol. :)

By: Julie

Julie — Sat, 28 Dec 2019 00:20:36 +0000

Delicious. Actually I have never attempted to make crab cakes myself but enjoy them at restaurants. I added about 1 cup crushed pork rinds because it seemed to stick better.

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 17 Jul 2019 18:04:42 +0000

In reply to Trecia. It's 360°F for 10 minutes and sometimes I flip halfway.