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Keto Cajun Crab Cakes

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

Ingredients

  • 2 tablespoons ghee or unsalted butter
  • 1/4 cup yellow onion peeled and minced
  • 2 garlic cloves peeled and minced
  • 1/4 cup red bell pepper minced
  • 1/4 cup celery minced
  • 1 teaspoons salt
  • 1 egg
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons hot sauce
  • 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat
  • 1/2 cup pork rinds ground
  • 3/4 cup almond flour
  • 1 tablespoon fresh scallion chopped
  • 2 tablespoons ghee or unsalted butter

Instructions

  1. In a large skillet heat butter or ghee over medium high heat. Sauté onions, garlic, bell pepper and celery until tender, about 5 minutes and season with salt.
  2. In a large bowl whisk together egg, mayonnaise, dijon, Worcestershire sauce, lemon juice and hot sauce until smooth. Fold in crab meat, pork rinds, almond flour, sautéed vegetables and scallions until completely coated.
  3. Preheat oven to 350°F.
  4. 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.