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Keto Asian Crab Cakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 egg
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons sriracha
  • 2 teaspoons fresh ginger peeled and minced
  • 2 teaspoons fresh garlic peeled and minced
  • 1 tablespoon tamari soy sauce
  • 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat
  • 1/4 cup sesame seeds
  • 1/4 cup pork rinds ground
  • 1/2 cup almond flour
  • 1 tablespoon fresh cilantro chopped
  • 2 tablespoons ghee or unsalted butter

Instructions

  1. In a large bowl whisk together egg, mayonnaise, dijon, lemon juice, sriracha, ginger, garlic and soy sauce until smooth. Fold in crab meat, sesame seeds, pork rinds, almond flour and cilantro until completely coated.

  2. Preheat oven to 350°F.

  3. Heat ghee or butter in a large oven-proof skillet over medium high heat. Form crab cake mix into even patties and carefully place them in the pan. Brown crab cakes for 5 minutes and finish in the oven. Bake for 8-10 minutes or until crab cakes are cooked through. Serve hot.