Keto Crab Cakes

Step by Step Instructions

1. 1

   In a medium bowl, combine mayonnaise, parsley, green onions, lemon juice, Old Bay Seasoning, mustard, lemon zest and Worcestershire.

   For this step

   • 3 tablespoons mayonnaise
   • 1 tablespoon chopped fresh parsley
   • 1 tablespoon thinly sliced green onions
   • 1/2 tablespoon fresh lemon juice
   • 1/2 tablespoon Old Bay Seasoning
   • 1 teaspoon grain mustard
   • 1 teaspoon lemon zest
   • 1/2 teaspoon Worcestershire sauce
2. 2

   Add the lump crab meat to the mayo mixture and gently combine. Keep the pieces in chunks since more ingredients still need to go in. If the crab is juicy, add about ½ tbsp extra mayo to help it bind into cakes. Don’t add too much or you’ll need more almond flour to compensate.

   For this step

   • 8 oz lump crab meat, fresh or canned
3. 3

   Add in the almond flour and mix gently to just combine making sure not to shred the crab meat too much.

   For this step

   • 3-4 tablespoons almond flour
4. 4

   Form the mixture into 6 cakes, about 2 oz (about 2 tbsp) for each cake and place them on a parchment lined baking sheet.

5. 5

   Heat the olive oil in a nonstick pan over medium to medium-high heat. Fry in batches of 2-3 cakes, about 2-3 minutes per side, until golden brown. Adjust the heat as needed so they cook through without burning. Set finished cakes on a lined baking sheet to keep warm. Serve immediately.

   For this step

   • 2 tablespoons olive oil