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!