Low Carb Crab Cakes

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.

Course: Appetizer

Keyword: crab cakes, low carb

1 lbs. cooked crab meat, (canned, drained is fine, but keep in mind canned fish will have more added salt)
1 bag Large Fox Hill Kitchens Bunz torn up
2 Eggs pasture-raised if available
½ cup Mayonaise, homemade, or avocado oil (make our 30 Second Keto Mayo Recipe)
¼ cup chopped fresh herbs of choice. Parsley, dill basil cilantro, etc
⅓- ½ cup chopped celery, peppers, etc.
2 tbsp. Scallions, shallots, or onions, finely minced
salt and pepper to taste
Your choice of fat to fry in. Good options are coconut oil, ghee, avocado oil, or bacon fat.

Process torn Bunz in a food processor.
Add eggs and blend until somewhat smooth.
Add herbs, peppers, celery, 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 (will yeild appromiatley 16 patties)
Fry over medium-low heat in a generous amount of your fat of choice.
When nicely browned gently flip, and fry until done.
Let cool & Serve with your choice of sauce.
Enjoy!

Optional Ingredients:

For Thai flavors:

Notes:

Feel free to substitute and experiment with different seafood. Cooked or canned tuna and salmon will work perfectly in this recipe as well!