The Best Crab Cakes Low Carb Food

THE BEST CRAB CAKES

The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

Ingredients

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

Preheat the oven to 400 degrees F.
For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
Serve the crab cakes with the tartar sauce and lemon wedges.

CRAB CAKES LOW CARB

Crab Cakes Low Carb image

Make and share this Crab Cakes Low Carb recipe from Food.com.

Provided by LisaAD

Categories Crab

Time 25m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

1 lb blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons maryland-style crab boil seasoning (recommended ( Old Bay)
2 tablespoons canola oil
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

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.

THE BEST CRAB CAKES LOW CARB

The Best Crab Cakes Low Carb image

We took a few recipes combined and them. Ee tested these out on friends and were a big hit--and it's low carb.

Provided by brandycliff

Categories Tilapia

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb tilapia fillets or 1 lb white fish fillet
1 lb imitation crabmeat
1 bunch green onion
salt and pepper
lots Old Bay Seasoning
3 tablespoons Dijon mustard
4 tablespoons mayonnaise
3 eggs
1 (5 ounce) bag pork rinds (we use spicy bbq)

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.

Nutrition Facts : Calories 547.3, Fat 23.6, SaturatedFat 6.9, Cholesterol 275.6, Sodium 1952.7, Carbohydrate 18.5, Fiber 1.1, Sugar 2.2, Protein 64

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE

Low Carb Key West Crab Cakes with Mustard Sauce image

Provided by Food Network

Categories appetizer

Time 29m

Yield 18 servings

Number Of Ingredients 14

Ingredients

1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
2 tablespoons canola oil
Mustard Sauce, recipe follows
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

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.

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