Crab cakes are wonderful appetizers for the holidays or any occasion! These low carb crab cakes are simple to make and will have everyone raving.
Measure out all your necessary and optional ingredients for your low carb crab cakes.
For Thai flavors:
The combination of Bunz blended with eggs and mayonnaise gives the low carb crab cakes a lighter and moister consistency over using almond meal or coconut flower.
Process torn Bunz in a food processor.
Add eggs and blend until somewhat smooth.
Add herbs, peppers, celery, and scallion, and any other optional ingredients, pulse to combine.
Gently fold in seafood.
Note: If using canned, try not to overmix, a few small chunks will give a better texture.
Shape into small patties, not too thin.
Use a scoop to keep the size of the patties consistent.
You may make them any desired size, but as the mixture is moist you may not want to make them too large.
A yield of 16 is a workable size. That is approximately a ¼ cup scoop.
Fry over medium-low heat in a generous amount of your fat of choice. Good options are coconut oil, ghee, avocado oil, or bacon fat.
When nicely browned gently flip, and fry until done. They will firm up a bit but will remain tender.
Serve with sauce of your choice. I recommend, seasoned mayo with garlic hot sauce and herbs or homemade tartar sauce.
Remember to share your photos of your low carb crab cakes with us on Instagram and Facebook @foxhillkitchens.
Delicious and simple keto, low carb whipped cream. This recipe is one of my family’s go-to’s! We use it with anything that we can…in coffee, on top of keto French toast or low carb pancakes, with berries, with keto desserts, or by itself to satisfy the need for something light and creamy.
Bread pudding is a simple and delicious treat, and when made with pumpkin and all the cozy spices of fall, it carries the nostalgia of hot tea, fuzzy blankets, and crisp mornings. This pudding is rich and heavenly and can be served any way you like.