Keto Crab Cakes

Instructions

1. Check the crab. Gently pick through crab meat to remove any shell pieces. Don’t shred it—you want chunks.

2. Make the binder. Whisk together mayonnaise, egg, mustard, Worcestershire, Old Bay, and parsley.

3. Combine. Gently fold crab meat and almond flour into the binder. Be careful not to break up the crab too much.

4. Form cakes. Divide into 8 portions. Shape into patties about 2cm (¾ inch) thick. Refrigerate for 30 minutes to firm up.

5. Pan-fry. Melt butter in a skillet over medium heat. Cook crab cakes 3-4 minutes per side until golden brown.

6. Serve. Serve immediately with lemon wedges and remoulade.

Quick Remoulade

• 120g (½ cup) mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp capers, minced

The Key to Great Crab Cakes

• More crab, less filler
• Don’t overmix
• Chill before cooking
• Handle gently

Notes

• Quality crab makes all the difference—use lump or jumbo lump
• Can also be baked at 200°C (400°F) for 12-15 minutes
• Pork rinds work instead of almond flour
• Canned crab works in a pinch, but fresh is worth it