Keto Mini Crab Cakes
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Keto Mini Crab Cakes calories by ingredient
Introduction
This recipe is based on a Paula Deen recipe, but I have lightened it up considerably, made it keto-friendly by using crushed pork rinds as a binder, and added lots more veggies! My nutritional info is based on the mini version, but this recipe can also make 10 large crab cakes. This recipe is based on a Paula Deen recipe, but I have lightened it up considerably, made it keto-friendly by using crushed pork rinds as a binder, and added lots more veggies! My nutritional info is based on the mini version, but this recipe can also make 10 large crab cakes.Number of Servings: 30
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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EMSMITH44
