Cajun Trinity Keto Crab Cakes


These Cajun Trinity Keto Crab Cakes are a low carb nod to one of my favorite cities in the world – New Orleans! Crab cakes are one of those appetizers that my eyes naturally gravitate toward on a menu. However, it can be hard to find gluten-free keto crab cakes on a restaurant menu. Many of them contain bread crumbs, panko or something of the sort as a binding agent. In this recipe I took care of that problem and as a low carb substitute for breadcrumbs, I used crushed pork rinds to hold it all together. You can’t taste them, and they play the part of bread crumbs perfectly. Before you say “Ewwww” and click away from this page, I promise, promise, promise that you won’t taste them at all. Not only do they help bind these keto crab cakes together, but they keep them from drying out as well. Now you can have your crab cakes and eat them, too!



These Keto Crab Cakes are a low carb nod to one of my favorite cities in the world – New Orleans! So, I felt it was only fitting to make sure they included the Cajun Holy Trinity – onions, celery, and bell pepper.

Loaded with lump crab meat, these low carb crab cakes are perfectly crispy and juicy at the same time. Before I made this recipe, I was on the hunt for a good keto crab cake and I just wasn’t able to find one. SO, I just made my own!

This recipe yields 8 fairly large, entrée-sized patties. If you make smaller patties, you could easily get 16 out of this recipe.

INGREDIENTS

2 tablespoons butter
1 large rib celery, chopped
1/2 cup chopped mixed bell pepper
1 shallot, chopped
2 cloves garlic, minced
sea salt and black pepper, to taste
1 large egg
2 tablespoons mayonnaise (get my homemade recipe here)
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
1 teaspoon hot sauce
1/2 cup grated Parmesan cheese
1/2 cup crushed pork rinds
1 pound lump crabmeat, picked clean of shells
2 tablespoons olive oil

INSTRUCTIONS

  • Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
  • In a large mixing bowl, combine the egg, mayonnaise, Worcestershire, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
  • Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 8 equal-size patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
  • Pan-fry in olive oil, in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. Be careful not to flip them too many times or they will fall apart.



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