I love crab cakes! Usually they are made using breadcrumbs as a filler, but I’ve substituted riced cauliflower for the bread to make these gluten free, as well as low carb. You can fry them up in a skillet or use a waffle iron. Serve them with a squeeze of lemon, tartar sauce or aioli. (I especially enjoy Stonewall Kitchen’s Lemon Herb Aioli.) DELICIOUSNESS!
Low Carb Crab Cakes
Makes 2 servings (3 crab cakes each)
1 tablespoon butter or ghee
1/2 stalk celery, chopped
2 tablespoons red pepper, finely chopped
1/2 shallot, finely chopped
2 cloves garlic, minced
1/4 cup riced cauliflower
Salt and pepper to taste
1/2 large egg (or more to bind, if needed)
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3/4 teaspoon Old Bay seasoning
1/4 cup Parmesan cheese, grated
8 ounces lump crabmeat (not imitation), picked clean of shells
2 tablespoons avocado or coconut oil
1. Heat a large skillet over medium heat. Heat the butter, then add the celery, red pepper, shallot, garlic, riced cauliflower, salt and pepper. Sauté the vegetables until soft and translucent, about 8-10 minutes. Remove from heat and cool for a bit.
2. In a large mixing bowl, combine the egg, mayonnaise, Worcestershire sauce, Dijon mustard and Old Bay seasoning. Add the sautéed vegetables and mix well. Mix in the parmesan cheese and fold in the crabmeat. (If the mixture is too dry, add some more beaten egg.)
3. Divide mixture and form into six patties. Place them on a parchment lined plate or baking sheet. You can refrigerate at this point for 1-2 hours.
4. Heat the avocado or coconut oil in a large skillet over medium-high heat. Add the crab cakes and fry on the first side for a few minutes (without turning over) until well browned. Flip and cook the second side. (Alternatively, you can heat up a waffle iron and cook the crab cakes for 4-5 minutes or until well browned.)
5. Serve over chopped lettuce and top with a squeeze of lemon, tartar sauce or aioli.
Nutritional Information per 3 crab cakes (no topping): 183 calories, 5.5 g carbohydrates (0.7 g dietary fiber, 2.4 g sugars), 7.3 g total fat (2.4 g saturated fat, 0 g trans fat), 175 mg cholesterol, 687 mg sodium, 268.5 mg calcium, 112 mg potassium, 527 mg Vit A, 25 mg Vit C, 2 mg iron, 24.3 g protein. Net carbs per serving: 4.8 grams
Photos and recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.