Home » Breakfast & Brunch » Keto Crab Cakes with Smoky Remoulade

Keto Crab Cakes with Smoky Remoulade

No comments
Keto Crab Cakes with Smoky Remoulade

Craving a delicious seafood dish that won't derail your keto diet? Look no further! These Keto Crab Cakes with Smoky Remoulade are not just a delightful treat for your taste buds, but they also pack a healthy punch. Imagine sinking your teeth into golden-brown crab cakes, perfectly seasoned and served with a zesty remoulade that elevates every bite. Whether you're hosting a dinner party or just treating yourself to a gourmet meal at home, this recipe is sure to impress. Ready to dive into the ocean of flavor? Let’s get cooking!

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 4 servings

Ingredients

  1. 1 lb crab meat
  2. 1/2 cup almond flour
  3. 2 large eggs
  4. 1 tablespoon Dijon mustard
  5. 1 tablespoon Worcestershire sauce
  6. 1/2 teaspoon Old Bay seasoning
  7. 1/4 cup mayonnaise
  8. 1 tablespoon smoked paprika

Instructions

  1. Carefully inspect the crab meat for any shell fragments and gently pick through, ensuring a clean, pure meat texture.
  2. In a large mixing bowl, combine the crab meat, almond flour, eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and mayonnaise. Gently fold ingredients together, being careful not to break up the crab meat too much.
  3. Cover the mixture and refrigerate for 15-20 minutes to allow flavors to meld and mixture to firm up, which helps in forming stable crab cake patties.
  4. Using clean hands, form the mixture into 8 equal-sized patties, approximately 2-3 inches in diameter and about 1/2 inch thick. Press firmly but gently to ensure patties hold together.
  5. Heat a large non-stick skillet over medium-high heat. Add a thin layer of avocado or olive oil to prevent sticking.
  6. Carefully place crab cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy, with internal temperature reaching 145°F.
  7. Remove crab cakes and place on a paper towel-lined plate to drain excess oil.
  8. Dust the finished crab cakes with smoked paprika just before serving for an extra layer of smoky flavor.
  9. Serve hot with optional smoky remoulade sauce on the side.

Tips

  1. Choose Quality Crab Meat: Always opt for fresh or high-quality canned crab meat. Inspect it carefully for shell fragments to ensure a smooth texture in your crab cakes.
  2. Chill the Mixture: Allowing the crab cake mixture to chill in the refrigerator for 15-20 minutes not only helps meld the flavors but also makes it easier to form stable patties.
  3. Don’t Overmix: When combining the ingredients, gently fold them together to maintain the integrity of the crab meat. Overmixing can lead to dense cakes.
  4. Perfect Cooking Temperature: Ensure your skillet is hot enough before adding the crab cakes. A medium-high heat will give you that desired crispy exterior while keeping the inside moist.
  5. Use Non-Stick Cookware: To prevent sticking, use a non-stick skillet or add a thin layer of oil. This will help achieve a beautiful golden crust without the frustration of broken crab cakes.
  6. Garnish with Smoked Paprika: Dusting your crab cakes with smoked paprika just before serving adds an extra layer of flavor and a beautiful presentation.
  7. Pair with Remoulade: For an added kick, serve your crab cakes with a smoky remoulade sauce. It complements the flavors beautifully and takes your dish to the next level!

Nutrition Facts

Calories: 300kcal

Carbohydrates: 3g

Protein: 25g

Fat: 22g

Saturated Fat: 4g

Cholesterol: 160mg

Pin Recipe Share Email

Share this:

Leave a Comment