I’m going to need you to sit down for this recipe. Because it will knock you off your feet!
Introducing, my KETO CRAB CAKES!
I absolutely love shellfish. Truly. Crab legs, lobster, shellfish. Scallops. I love it so much.
And crab cakes are no exception. However, I have YET to come across a grain and gluten free crab cake at any eating establishment. Becuase, they’re all made with breadcrumbs or some other gluten-ful binder. Not to mention the dairy aspect….SO, as a result, I haven’t been able to have a crab cake in over 11 years, since adopting the Specific Carb Diet! (Which is basically the keto diet, and has kept my Ulcerative Colitis in remissions for those 11 years, praise God!)
So anywho – my local fish monger sells fresh lump crab meat, and by George, I got myself some and made some dang keto crab cakes for me and my special gentleman!
And OH MY GOSH, they were literally the most delicious thing I have eaten in so long. HOLYYYY COWWW guys. Wow.
They’re made with almond flour, eggs and dijon mustard. But let’s be honest – the crab is what really shines through here.
I served these delicious little doosies with my keto pesto pasta, which I will link the recipe for: HERE!
So let’s get cooking!
And in addition to being gluten free, grain free, keto and Specific Carb Diet friendly, they’re also dairy free and SUPER high in protein!
Here’s What You Need: (Serves 4)
1/2 lb jumbo lump FRESH crab meat
1/2 lb lump FRESH crab meat
1 cup almond flour
3 Tbsp dijon mustard
1/4 cup chopped green onion
2 Tbsp EVOO (Can also sub 1/4 cup keto mayo ) – (If you use mayo, reduce dijon mustard to ONE Tbsp, and add 1/2 tsp salt)
2 Tbsp Old Bay seasoning
1 tsp lemon juice
Olive oil for frying
Large cast iron pan
Large mixing bowl
Measuring cups and spoons
Add the egg, mustard, green onion, Old Bay, lemon juice, and EVOO (or keto mayo) to a large mixing bowl, and mix well to combine.
Add the crab meat and almond flour and using a rubber spatula, gently fold the mixture together until just combined.
Cover with plastic wrap and refrigerate the crab mixture for 30 minutes.
Heat a large cast iron skillet over medium heat.
Add 2 Tbsp EVOO — enough to coat the bottom of the pan.
Scoop large scoops of the crab mixture onto the pan, and then with the back of a spatula, gently press down on the scoops to flatten. Do not crowd the pan.
Fry the crab cakes for 3 minutes per side, until golden brown.
Repeat until all the crab mixture has been used!
OH MY GOSH!!!!! Seriously, I can not WAIT to make these crab cakes again. I mean, holy cow, they are seriously delicious.
The fact that these use almond flour really take these crab cakes over the top. Why? BECAUSE OF THE NUTTY FLAVOR.
I mean, just look at the golden brown crust on the outside: THAT IS LITERALLY TOASTED ALMONDS. So that, coupled with the sweet and juicy lumps of crab, and the spicy, salty kick from the Old Bay — it is beyond divine.
Literally I saw a glimpse of Heaven when I took that first bite.
And paired with my pesto zucchini pasta — that herby, slurpy goodness was the perfect compliment!
And one final note about the texture: that crispy crust — was out of this world. And the ratio of “filler” to actual crab meat, really made the crab the star of the show.
And speaking of which — definitely splurge for the jumbo lump crab meat for at least half of the mixture, like I did. There’s just nothing like coming across a huge chunk of pure, white, succulent crab meat.
*Discreetly wipes the drool from the keyboard.*
OK, on that note, friends — do yourself and your loved ones a favor and MAKE THESE CRAB CAKES! It will be the best decision you make all day, I can promise you that!
And if you do, let me know how they turned out! Even send me a pic, and I’ll post it on my Instagram: @beauty.beyond.bones! (Which if you haven’t checked out, definitely do! I always post recipe videos on my stories!)
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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