Recipes

No Kidding No Filler Keto Mini Crab Cakes Recipe

Atkins No Kidding No Filler Keto Mini Crab Cakes
2.2g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
26.3g

Protein

19.6g

Fat

0.4g

Fiber

300.2cal

Calories

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INGREDIENTS

  • 3 large Egg White
  • 2 tbsp Real Mayonnaise
  • 2 teaspoon Horseradish Mustard
  • 0 1/4 cup, chopped Sweet Red Peppers
  • 2 tsp chopped Chives
  • 2 1/2 tsp Old Bay Seasoning Salt
  • 0 1/2 tsp Red Chili Pepper, crushed
  • 1 lb Blue Crab (Canned)
  • 2 tbsp Canola Vegetable Oil
  • 1 tbsp Parsley
  • 4 tbsp Mayonnaise with Extra Virgin Olive Oil
  • 1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice

DIRECTIONS

  1. Preheat oven to 350°F. Grease a sheet pan or use a silpat.
  2. Combine the egg whites, 2 tablespoons mayonnaise, mustard, bell peppers, chives, 2 teaspoons Old Bay seasoning, red pepper flakes and the zest of 1 lemon. Mix thoroughly and then fold in the crab meat. The mixture will be loose but will firm up when cooked. Form crab mixture into 8 cakes.
  3. Heat a large skillet over medium high heat with 2 tablespoons oil. Fry the cakes for about a minute or so until golden brown. Flip browned side down and place in on the sheet pan. Bake for 10-12 minutes or until crab cakes are firm to the touch.
  4. Simple Aioli: Combine 1/4 cup olive oil mayonnaise, juice of 1 lemon, 1 tablespoon parsley and 1/2 tsp Old Bay seasoning. Whisk to combine and serve with crab cakes.


2013 Get Cooking Recipe Contest submitted by Sherry Williams.

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