Crab Cakes Low Carb Food

THE BEST CRAB CAKES LOW CARB

Steps:

• Microwave or bake the fish until it flakes and flake up the imitation crab.
• Vhop up the green onions and add to mix with the eggs, mustard, mayo, Old Bay along with salt and pepper (you want this kind of moist to hold the breading).
• Crush the pork rinds fine, (we like our chopper for this) with some more Old Bay if you'd like.
• Heat your oil on the stove to about 350°.
• Make small patties and dip them in your dry mix (if you would like larger patties, I suggest you bake these).
• Then place them in the hot oil, just enough to cover up the patty half way.
• Brown each side, splash with lemon and serve.

CRAB CAKES LOW CARB

Steps:

• In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE

Steps:

• In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

LOW-CARB CRAB CAKES

Steps:

• Pick over the crab meat for pieces of shell, etc.
• Mix all ingredients together in a medium bowl.
• (Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
• Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
• Cook 3 minutes more on other side.
• Continue cooking until both sides are golden brown.
• Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.

LOW COUNTRY CRAB CAKES

Steps:

• Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
• Preheat the oven to 200 degrees F.
• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
• Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

CRAB CAKES

Steps:

• Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
• Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.