Best 2 Low Carb Crab Cakes Recipes

Calling all seafood lovers! These delightful low-carb crab cakes are a must-try for anyone watching their carb intake or simply seeking a healthier alternative to traditional crab cakes. Made with a combination of fresh crab meat, almond flour, and a hint of Old Bay seasoning, these cakes are packed with flavor and baked to perfection for a crispy exterior and a tender, succulent interior. Whether you're following a low-carb diet or just looking for a lighter option, these crab cakes will satisfy your cravings without compromising on taste.

In addition to the classic crab cake recipe, this article offers variations to cater to different dietary preferences and allergies. For those with gluten sensitivity, the recipe provides instructions for making gluten-free crab cakes using gluten-free almond flour and panko breadcrumbs. For those avoiding dairy, a dairy-free version replaces the mayonnaise with avocado and lemon juice, creating a creamy and flavorful binding agent. And for those who prefer a vegetarian option, the article includes a recipe for veggie crab cakes made with a combination of vegetables, herbs, and spices, offering a delicious and nutritious alternative to traditional crab cakes.

Here are our top 2 tried and tested recipes!

CRAB CAKES LOW CARB

Crab Cakes Low Carb image

Make and share this Crab Cakes Low Carb recipe from Food.com.

Provided by LisaAD

Categories Crab

Time 25m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

1 lb blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons maryland-style crab boil seasoning (recommended ( Old Bay)
2 tablespoons canola oil
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

Steps:

In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

THE BEST CRAB CAKES LOW CARB

The Best Crab Cakes Low Carb image

We took a few recipes combined and them. Ee tested these out on friends and were a big hit--and it's low carb.

Provided by brandycliff

Categories Tilapia

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb tilapia fillets or 1 lb white fish fillet
1 lb imitation crabmeat
1 bunch green onion
salt and pepper
lots Old Bay Seasoning
3 tablespoons Dijon mustard
4 tablespoons mayonnaise
3 eggs
1 (5 ounce) bag pork rinds (we use spicy bbq)

Steps:

Microwave or bake the fish until it flakes and flake up the imitation crab.
Vhop up the green onions and add to mix with the eggs, mustard, mayo, Old Bay along with salt and pepper (you want this kind of moist to hold the breading).
Crush the pork rinds fine, (we like our chopper for this) with some more Old Bay if you'd like.
Heat your oil on the stove to about 350°.
Make small patties and dip them in your dry mix (if you would like larger patties, I suggest you bake these).
Then place them in the hot oil, just enough to cover up the patty half way.
Brown each side, splash with lemon and serve.

Nutrition Facts : Calories 547.3, Fat 23.6, SaturatedFat 6.9, Cholesterol 275.6, Sodium 1952.7, Carbohydrate 18.5, Fiber 1.1, Sugar 2.2, Protein 64

Tips:

Use fresh crab meat for the best flavor and texture.
If you don't have fresh crab meat, you can use frozen crab meat that has been thawed and drained.
Be sure to remove all of the shells and cartilage from the crab meat before cooking.
Gently mix the crab meat with the other ingredients to avoid breaking it up.
Form the crab cakes into patties that are about 2 inches in diameter and 1/2 inch thick.
Pan-fry the crab cakes over medium heat until they are golden brown and cooked through.
Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or lemon juice.

Conclusion:

Low-carb crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a low-carb diet, and they are also a great source of protein and omega-3 fatty acids. With a few simple ingredients and a little time, you can enjoy these tasty crab cakes at home.

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