Easy Keto Crab Cakes with Pork Rinds
Servings: 10 people
Calories: 79
Most seafood cakes contain wheat flour. But this easy recipe will delight your taste buds without the unnecessary gluten and carbs.
Print Recipe
Ingredients
- 2 ½ cups crab meat boiled fresh crabs or can
- 1 large egg yolk see note
- ½ cup crushed pork rinds
- ¼ cup avocado mayonnaise
- 1 to 1 ½ teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 2 to 3 tablespoons lemon juice divided
- salt and ground black pepper to taste
- olive oil or coconut oil for frying
- fresh parsley & lemon slices for garnishing
Instructions
- In a bowl, combine cooked crab meat, egg yolk, pork rinds, mayonnaise, seasoning, worcestershire sauce, 1 tablespoon lemon juice, salt and ground pepper. Do not over mix.
- Form crab meat mixture into patties.
- In a skillet or non-stick pan with low to medium heat, lay crab meat patties gently and fry for 3 to 4 minutes on each side or until golden in color.
- Drain crab cakes, drizzle the remaining lemon juice, garnish with fresh parsley and serve.
Video
Notes
Make sure the crab meat do not have any shell left.
Others have had trouble getting the cakes to bind together. Using two whole eggs should help bind things together better.
You can pre-crush the rinds and keep them in the freezer for up to six months. Freezing also helps remove some of the pork flavor and odor.
Leftovers can be kept in the refrigerator for 5-7 days or placed in the freezer for at least 3 months.
Nutrition
Serving: 1patty | Calories: 79 | Carbohydrates: 0g | Protein: 8g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 39mg | Sodium: 394mg | Potassium: 90mg | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.3mg
Additional Info
Net Carbs:
0
g
|
% Carbs:
0
%
|
% Protein:
47.1
%
|
% Fat:
52.9
%
|
SmartPoints:
2