Keto Crab Cakes with Remoulade - Low Carbs
The Keto Crab Cakes with Zesty Remoulade Sauce offer a delightful and flavorful culinary experience, perfect for those following a low-carb lifestyle. Golden and crispy on the outside, tender and juicy on the inside, these crab cakes are bursting with the fresh flavors of green onion, red bell pepper, and Old Bay seasoning.
Ingrédients
- 1 pound crab meat
- 1/4 cup almond flour
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 tablespoons capers, chopped
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large bowl, combine the crab meat, almond flour, beaten eggs, 1/4 cup mayonnaise, Dijon mustard, lemon juice, green onions, red bell pepper, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- Form the mixture into small patties, about 8 crab cakes.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the crab cakes for 3-4 minutes on each side, until golden brown and crispy. Remove from the skillet and set aside.
- For the remoulade sauce, whisk together 1/2 cup mayonnaise, capers, lemon juice, Dijon mustard, hot sauce, Worcestershire sauce, minced garlic, and fresh parsley in a small bowl.
- Serve the crab cakes hot with the remoulade sauce on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 4g | Protéines: 20g | Fat: 28g | Sucre: 1g
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