Ingredients
Units
Scale
- 2 tablespoons butter
- 1 large rib celery, finely chopped
- 1/2 cup finely chopped mixed bell peppers
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- sea salt and black pepper, to taste
- 1 large egg
- 3 tablespoons mayonnaise (get my homemade recipe here)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon spicy brown mustard or dijon mustard
- 1 teaspoon hot sauce
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup crushed pork rinds
- 1 pound lump crabmeat, picked clean of shells
- 2 tablespoons olive oil
- Keto Yum Yum Sauce, optional for serving
Instructions
- Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
- In a large mixing bowl, combine the egg, mayonnaise, Worcestershire, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
- Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 10 equal-size patties. Place the patties on the prepared baking sheet and freeze for 1 hour. This will help them stay together when frying.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the crab cakes to the pan and cook until they are golden brown and crispy on both sides. Be careful not to flip them too many times or they will fall apart.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 Crab Cakes
- Calories: 412
- Fat: 28g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g