My husband loves, and I mean LOVES crab cakes. He has been on a keto journey for many years. I do lower carb but not keto. He has missed having crab cakes and has asked if I could make him some keto crab cakes. I haven't eaten many crab cakes in my life time. However, recently I've had them at a couple restaurants and they were good. I enjoyed them. I figured that now that I've tried them and know what I like about them, I could give them a go. So here was my first attempt at keto crab cakes. I didn't look up any other recipes on line. This is my brain child. Such as it is. :) My husband thought they were really good. He does like to praise about his food. He ate it with some tartar sauce, then said they were good without any sauce. So that is also high praise. I used a specific keto bread crumb called "Kiss my keto breadcrumbs". As I searched to post the link for you to add to your shopping list, I found they are no longer made. :( This makes me sad. I'm sure you could possibly substitute different breadcrumbs. I am sad that I won't be able to replenish my own stock once my bag is empty. I guess I use them sparingly enough.
Keto Crab Cakes
Ingredients:
2 large eggs (blended)
1 cup shredded Italian cheese blend
1/4 cup superfine almond flour
2 Tbsp Kiss my Keto everything breadcrumbs
1-2 Tbsp old bay seasoning
1 stick celery (finely chopped)
1 slice of onion (finely chopped)
8oz jumbo lump crab meat
Directions:
Finely dice (I used my small food processer) onion and celery. In a small bowl mix blended egg with celery/onion, and old bay seasoning. Then add the cheese, breadcrumbs, and almond flour to the egg mixture and stir to incorporate. Add the crab meat to the mixture in the bowl. stir to mix in the crab meat. I blended so there were some chunks and finer pieces. Next, I formed the crab cakes with my hands about the size of my palm. Once the cakes were formed, I placed them on some wax paper until ready to cook. My mixture made (7) 3in crab cakes. I put a couple pats of butter in my skillet and let melt, then added the formed crab cake about 4 at a time in the melted butter over medium/high heat to let a crust form on the bottom. I then turned down the heat to cook through. Flipped the crab cake over and repeated the process turning up the heat after I flipped it over so I could create a crust on the other side as well. The butter was a delicious addition to the flavor of the crab cake.
Enjoy warm. refrigerate all leftovers, use within 2 days or freeze once cooked for 1 month.
