Low carb crab cakes
- Number of Servings: 8
Ingredients
2 (8oz) cans Chicken of the Sea premium crab meat - jumbo lump1 egg, beaten1 tbsp mayonaise1 tsp mustard1 tsp Worcesteshire1 tsp dry mustard powder1 tsp seasoning suitable for seafood (I used Kirkland Organic so salt seasoning)1/2 tsp. lemon juice3/4 cup almond flour
Combine all ingredients except crab meat and flour. Mix well then add crab meat. Mix thoroughly, breaking apart the crab meat with a fork as you mix. Gentle fold in flour. Form 8 palm sized crab cakes. Pan fry in butter or coconut oil (not accounted for in nutrition info). Drain on paper towels. Nutrition info is per crab cake.
Serving Size: Makes 8 crab cakes
Number of Servings: 8
Recipe submitted by SparkPeople user DJENSENAK.
Serving Size: Makes 8 crab cakes
Number of Servings: 8
Recipe submitted by SparkPeople user DJENSENAK.
Nutritional Info Amount Per Serving
- Calories: 127.4
- Total Fat: 7.3 g
- Cholesterol: 93.1 mg
- Sodium: 203.8 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.1 g
- Protein: 13.8 g
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