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Low-carb Crackin' Crab Cakes

  • 4servings

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Source: lowcarb.betterrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Large Egg Whites , whisked

  2. 2 Heaping Tbsp Mayonnaise

  3. 2 tsp Horseradish Mustard

  4. 1/4 cup Colorful Bell Peppers , chopped

  5. 2 tsp Chives , chopped

  6. 2 tsp Seafood Seasoning

  7. 1/2 Tsp Red Pepper Flakes

  8. Zest of 1 Lemon

  9. 1 lb Blue Crab Meat

  10. 2 Tbsp Vegetable Oil

  11. Easy Aioli:

  12. 1/4 Cup Olive Oil Mayonnaise

  13. Juice of 1 Lemon

  14. 1 Tbsp Chopped Italian Parsley

  15. 1/2 Tsp Seafood Seasoning

  16. 1 Garlic Clove , minced

  17. Salt , to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Combine first 8 ingredients. Mix thoroughly. Fold in crab meat. *Note* the mixture will be loose but will firm up when eggs are cooked.

  3. Form crab mixture into 4 cakes.

  4. Heat a large skillet on medium-high heat. Add the oil to pan. Fry about a minute or so until golden brown on bottom. Flip and place in oven. Bake for 10-12 minutes or until crab cake are firm to touch.

  5. Meanwhile, combine aioli ingredients and serve with crab cakes.

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