Best 6 The Best Crab Cakes Low Carb Recipes
Are you craving delicious crab cakes without worrying about high carb content? Our article has got you covered! Dive into our guide to discover the top-rated low-carb crab cake recipes that will tantalize your taste buds while keeping your dietary goals on track. From classic crab cake recipes with a low-carb twist to creative variations featuring almond flour, cauliflower, and more, we'll unveil the secrets to making mouthwatering crab cakes that are both satisfying and guilt-free. Get ready to embark on a culinary journey that combines the delectable flavors of crab with innovative low-carb ingredients.
Here are our top 6 tried and tested recipes!
THE BEST CRAB CAKES LOW CARB
We took a few recipes combined and them. Ee tested these out on friends and were a big hit--and it's low carb.
Provided by brandycliff
Categories Tilapia
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Microwave or bake the fish until it flakes and flake up the imitation crab.
- Vhop up the green onions and add to mix with the eggs, mustard, mayo, Old Bay along with salt and pepper (you want this kind of moist to hold the breading).
- Crush the pork rinds fine, (we like our chopper for this) with some more Old Bay if you'd like.
- Heat your oil on the stove to about 350°.
- Make small patties and dip them in your dry mix (if you would like larger patties, I suggest you bake these).
- Then place them in the hot oil, just enough to cover up the patty half way.
- Brown each side, splash with lemon and serve.
Nutrition Facts : Calories 547.3, Fat 23.6, SaturatedFat 6.9, Cholesterol 275.6, Sodium 1952.7, Carbohydrate 18.5, Fiber 1.1, Sugar 2.2, Protein 64
LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE
Steps:
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CRAB CAKES LOW CARB
Make and share this Crab Cakes Low Carb recipe from Food.com.
Provided by LisaAD
Categories Crab
Time 25m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
GOAT CHEESE-STUFFED LAMB BURGERS
These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.
Provided by Bites With Applewhite
Categories Lamb Burgers
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
- Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
- Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
- Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
- Serve burgers on buns with arugula, aioli, and pickled red onions.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg
Tips:
- Use fresh crab meat for the best flavor and texture.
- Do not overmix the crab cake mixture, as this will make the cakes tough.
- Gently fold the crab meat into the mixture, taking care not to break it up.
- Form the crab cakes into 1-inch thick patties.
- Chill the crab cakes for at least 30 minutes before cooking, this will help them hold their shape.
- Cook the crab cakes over medium heat until golden brown and cooked through.
- Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Conclusion:
These low-carb crab cakes are a delicious and easy way to enjoy your favorite seafood while staying on track with your diet. They are also a great source of protein and omega-3 fatty acids. So next time you are looking for a healthy and satisfying meal, give these crab cakes a try.
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