CRAB CAKES LOW CARB
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
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.
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Fezan G
[email protected]Overall, I thought these crab cakes were pretty good. They were easy to make and had a nice flavor. I would definitely recommend them to anyone looking for a simple and tasty seafood dish.
Mughal Brand
[email protected]These crab cakes were a bit too fishy for my taste. I think I would use less crab meat next time.
Hammad King
[email protected]I've tried many crab cake recipes, but this one is by far the best. The almond flour gives them a great texture and flavor. I will definitely be making these again.
Weston Simwinga
[email protected]These crab cakes were easy to make and tasted delicious. I would definitely recommend them to anyone looking for a healthy and tasty seafood dish.
Khorshed Alam
[email protected]I'm not a fan of crab cakes, but I thought these were pretty good. They were well-seasoned and had a nice texture.
I am The Timer
[email protected]These crab cakes were amazing! I loved the combination of flavors and textures. I will definitely be making them again.
Sulayo Buks
[email protected]These crab cakes were good, but not great. I think I would prefer a more traditional recipe next time.
Obilash Pahan
[email protected]I found these crab cakes to be a bit bland. I would add more Old Bay seasoning or other spices next time.
Soniya Pariyar
[email protected]These crab cakes were a bit too dry for my taste. I think I would add a little more mayonnaise or butter next time.
Stephen Phahlake
[email protected]I was skeptical about making crab cakes with almond flour, but I was pleasantly surprised. The almond flour gave them a nice texture and flavor. I will definitely be making these again.
Sonu As
[email protected]These crab cakes were easy to make and so delicious! I served them with a tartar sauce and a side of roasted vegetables. My family loved them!
official Kahaz
[email protected]I've made these crab cakes several times now, and they always turn out great. They're a great way to use up leftover crab meat, and they're also a healthier alternative to traditional crab cakes.
Kojo Mensah
[email protected]I'm not a huge fan of seafood, but these crab cakes changed my mind. They were so good! The almond flour gave them a nice crunch, and the crab meat was perfectly cooked.
Faizan ur Rahman
[email protected]These crab cakes were a hit at my last dinner party! Everyone raved about how delicious and flavorful they were. I will definitely be making them again soon.