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LOW CARB CRAB CAKES FOR BARIATRIC DIETS

This recipe for Maryland crab cakes uses no filler, so it's perfect for bariatric patients and those on low carb or keto diets.

I like to use lump crab meat for these low carb crab cakes, but you could just as easily use smaller pieces with some lump mixed in for a less expensive alternative.

INGREDIENTS

Lump crab meat Old Bay Light mayo Dijon mustard Egg Parmesan cheese Butter Herbs & spices

Medium Brush Stroke
Medium Brush Stroke

Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay in a medium bowl.

1

Medium Brush Stroke

Fold in crab meat, taking care not to break the lumps.

2

Medium Brush Stroke

Divide crab mixture into 4 large or 6 small portions.

3

Medium Brush Stroke

Shape each portion into a ball and place on a baking sheet lined with parchment paper.

4

Medium Brush Stroke

Drizzle crab cakes with melted butter.

5

Medium Brush Stroke

Bake 20 to 25 minutes, until golden brown.

6

These crab cakes must be baked. If you try to deep fry them, they will fall apart in the oil.

Swipe up to get the full recipe!

MORE SEAFOOD RECIPES

SHRIMP AVOCADO CUCUMBER BITES

CILANTRO LIME SHRIMP BURRITO BOWLS

SPICY SRIRACHA SHRIMP