Keto Mini Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
0.50 cup Egg substitute, liquid (Egg Beaters) 2 tbsp Olive Oil 2 cloves Garlic 1 tbsp Parsley 100 Green Peppers (bell peppers) 100 Shallots 100 Peppers, sweet, red, fresh 1 tsp Old Bay Seasoning 2 tsp Guldens Spicy Brown Mustard 42 grams Pork rinds, Epic artisanal salt & pepper 16 oz Crab Meat (Claw) - Culinary Reserve 0.13 cup Parmesan Cheese, grated
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Saute the onion, bell peppers, and garlic until the pepper is limp, approximately 3 to 5 minutes.
Add the egg substitute, mustard, parsley, Old Bay Seasoning, and 1/2 of the pork rind "bread crumbs," and mix well. Check for moisture, and if needed, add a dash of milk or almond milk if needed. Gently fold in the crabmeat.
Form the mixture into 10 large patties, or about 30 mini crab cakes. In a mixing bowl, combine the remaining 1/2 of the pork rind bread crumbs with the Parmesan cheese. Pat this topping onto both sides of the patties. Refrigerate until firm, at least 2 hours.
Using a skillet, heat 1 tablespoon of olive oil over medium heat. Saute the crab cakes for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
I serve these with a version of Paula's Lemon-Dill Sauce as well as a squeeze of fresh lemon juice.
Add the egg substitute, mustard, parsley, Old Bay Seasoning, and 1/2 of the pork rind "bread crumbs," and mix well. Check for moisture, and if needed, add a dash of milk or almond milk if needed. Gently fold in the crabmeat.
Form the mixture into 10 large patties, or about 30 mini crab cakes. In a mixing bowl, combine the remaining 1/2 of the pork rind bread crumbs with the Parmesan cheese. Pat this topping onto both sides of the patties. Refrigerate until firm, at least 2 hours.
Using a skillet, heat 1 tablespoon of olive oil over medium heat. Saute the crab cakes for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
I serve these with a version of Paula's Lemon-Dill Sauce as well as a squeeze of fresh lemon juice.
Nutritional Info Amount Per Serving
- Calories: 39.3
- Total Fat: 1.7 g
- Cholesterol: 12.5 mg
- Sodium: 112.8 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.1 g
- Protein: 4.8 g
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