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LOW CARB CRAB CAKES
FOR BARIATRIC DIETS
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This recipe for Maryland crab cakes uses no filler, so it's perfect for bariatric patients and those on low carb or keto diets.
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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.
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INGREDIENTS
Lump crab meat
Old Bay
Light mayo
Dijon mustard
Egg
Parmesan cheese
Butter
Herbs & spices
Medium Brush Stroke
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Medium Brush Stroke
Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay in a medium bowl.
1
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Medium Brush Stroke
Fold in crab meat, taking care not to break the lumps.
2
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Medium Brush Stroke
Divide crab mixture into 4 large or 6 small portions.
3
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Medium Brush Stroke
Shape each portion into a ball and place on a baking sheet lined with parchment paper.
4
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Medium Brush Stroke
Drizzle crab cakes with melted butter.
5
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Medium Brush Stroke
Bake 20 to 25 minutes, until golden brown.
6
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These crab cakes must be baked. If you try to deep fry them, they will fall apart in the oil.
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MORE SEAFOOD RECIPES
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CILANTRO LIME SHRIMP BURRITO BOWLS
SPICY SRIRACHA SHRIMP