HomeUncategorizedKeto Crab Cake Recipe
keto crab recipe

I live in Maryland where blue crabs and crab cakes are a staple.  I learned to eat blue crabs at a very early age.  Knowing how to strip the shell of a blue crab and eat the succulent meat inside in under 5 minutes was a childhood ritual.  On hot summer days, my father used to drive us down to the DC Wharf to grab a bushel of live blue crabs.  We would bring the crabs home and steam them in beer.  My father would occasionally let a few crabs crawl on the floor to scare the cat. Great memories!

In Maryland, blue crabs are typically in season from May until October.  When they are out of season, I grab some fresh lump crab meat at my local grocery store and fry up some crab cakes.  I use a very simple “lazy keto” recipe to create a high fat, low carb keto meal that can be enjoyed in less than 20 minutes.

The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.

Ingredients

One large organic egg

1/2 teaspoon grated lemon peel

1/4 teaspoon of kosher salt

1/2 of Old Bay seasoning

1 pound of fresh lump crab meat

1 cup of crushed Whisps cheese crisps or pork rinds (optional)

Mix everything in a bowl, shape the mixture in mini crab cakes and fry them on each side for 6-8 minutes.

The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.

Crab meat is naturally low in fat and carbs.  To add a bit of fat back in, fry the mini crab cakes in uncured bacon grease or garlic flavored olive oil.  Very tasty!

One thought on “Keto Crab Cake Recipe

Cream Cheese Keto Snacks | Good Keto Finds9 months ago,

[…] am from Maryland where the blue crab rules.  I am often found opening crabs, making keto-friendly crab cakes, thinking about crabs or creating recipes with crab […]

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