Recipes - Entrees - Crab Cakes

Crab Cakes

43g
FAT
25g
PROTEIN
4g
NET CARB
Easy
MACRONUTRIENT RATIO: 1.5:1

 

 

 

INGREDIENTS

1/3 cup, 87gm crabmeat, from blue crabs
1/4 cup, 25gm almond flour, Bob's Red Mill brand
2 heaping Tbsp, 35gm mayonnaise, Trader Joes Organic
1/2 of a raw large egg, 25gm, raw, yolk and white mixed very well
1 Tbsp, 5gm raw green onion, tops only finely sliced
1/4 tsp, 0.5gm ground, dried mustard
Salt/pepper/garlic powder

DIRECTIONS

1Pick through the crab meat and discard any shell pieces.
2Mix the crab meat with remaining ingredients and stir to combine very well.
3Heat a non stick skillet onver meadium high heat. Lightly grease the pan with spray oil.
4Divide the mixture into 3 equal portions. Drop the crab mixture onto the pan and cook the first side for about 2-3 minutes or until browned and sides are beginning to set.
5Flip the crabcakes and cook the second side for an additional 2-3 minutes or until cooked all the way through.
6Serve with optional greens and mayonnaise bassed dressing.

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