Low carb crab recipe
I love crab cakes and just about all crab recipes! Crab meat has zero carbs. The problem is that a lot of crab recipes include flour, bread crumbs, or other high-carb foods. This usually includes crab cakes. I bought a pound of crab meat the other day, and I used half of it in my crab-stuffed chicken breasts. I decided to make crab cakes with the remaining eight ounces, but I wanted them to be low-carb crab cakes.
The first couple I made had no fillers at all – no flour, no cornmeal, no bread crumbs. They were awesome – some of the best crab cakes I’d ever eaten! But they were devilishly hard to keep together. I realized I needed something to serve as a binding agent. Here’s what I came up with, and I think you’ll like it!
Holle’s Low Carb Crab Cakes recipe
What you’ll need:
- 8 ounces crabmeat
- 1 teaspoon butter
- 2 tablespoons minced onion
- 1 tablespoon minced celery
- 1 beaten egg
- 1 teaspoon ground red pepper
- 1 teaspoon garlic salt
- 1 tablespoon mayonnaise
- 2 tablespoons soy flour
- Olive oil
- Lime juice
Directions: Pick through and flake crab meat. Place in bowl.
Microwave butter, onions, and celery until veggies are soft. Pour butter and veggies into crabmeat.
Add remaining ingredients and form into cakes. If the mixture won’t stay together, add a little more soy flour.
Drizzle olive oil in a non-stick skillet. Fry crab cakes on medium-high until brown on one side. Use a spatula and CAREFULLY turn crab cakes over to brown the other side. Remove from pan and sprinkle with lime juice.