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Keto Crab Cakes

Makes 4 crab cakes, serves 2

With the price of crab sky high, some restaurants have opted to ditch crab cakes from the menu all together. It's time to take matters into your own hands and make them at home. Old school recipes can be tedious and not so good for you in terms of health. So we turn to the keto way and create these at home simply, satisfying the urge for a good crab cake or two and feeling good about what we're eating.

Ingredients

  • 3 oz shrimp, peeled, deveined and tails removed
  • ½ lb lump crab meat, picked over for shells
  • ½ cup white cooking wine
  • 2 TBS mayonnaise
  • 2 tsp lemon juice
  • 2 green onions chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 large egg
  • ⅓ cup almond flour
  • 1 TBS Old Bay spice
  • 1 TBS avocado oil
  • Lemon wedges

Method

  1.  In a food processor, pulse the shrimp and any large lumps of the crab meat until lightly ground. in a small bowl, brine all the prawn and crab meat together for 30 minutes in the wine.
  2.  Discard the wine. In a large mixing bowl, combine all the ingredients, except the oil and lemon wedges, and mix very well, until combined. Using your hands, form 8 large balls and press down into patties until they are about ½" high.
  3.  Generously grease a non-stick pan or better yet, a griddle, with the avocado oil and place it over medium heat. Once hot, add the patties and cook for 5 minutes, before carefully flipping and cooking for a further 5 minutes. Using an instant read probe thermometer, remove the patties when they reach an internal temperature of 165 F. Repeat the process until all the patties have been cooked.

Serve the crab cakes immediately with the lemon wedges or let them cool to room temperature.

Notes

  • Serve together with a store-bought keto tartar sauce or remoulade or make your own.
  • Kick up the heat adding a little of siracha or tabasco sauce to the mixture.
  • Leftover crab cakes should be stored in the refrigerator, covered. They will keep well for up to 5 days.
  • To freeze, place leftover crab cakes in a shallow container or Ziplock bag, separated by pieces of parchment paper, and store them in the freezer for up to 6 months.
  • To reheat, either microwave for 30-45 seconds or reheat in the air fryer or in a preheated oven at 200C/400F for 5-6 minutes.
  • For best flavor and best health, use as many organic ingredients as you can access.

Tom Mehren/June 22


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