Keto Crab Cakes with Smoky Remoulade
Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best!
2 Net Carbs
Printable Recipe Link:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
INGREDIENTS
2 Tablespoons Avocado oil for frying (My favorite brand on Amazon (affiliate link)
For the Crab Cakes
2 Large eggs, beaten
2 1/2 Tablespoons Mayonnaise
1 1/2 teaspoons Dijon Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Creole seasoning (My favorite brand on Amazon (affiliate link)
1/4 teaspoon Salt
1/4 cup Diced celery
2 Tablespoons chopped fresh parsley
1 Pound lump crab meat
1/2 Cup almond flour (My favorite brand on Amazon (affiliate link)
For the Remoulade
1 Cup Mayonnaise
3 Tablespoons Dill Pickle Relish
2 teaspoons Dijon Mustard
2 Tablespoons Minced white onion
2 Tablespoons lemon juice
1 teaspoon Smoked paprika
1/2 teaspoon Dried dill
Salt and pepper to taste
EQUIPMENT
Meat Thermometer (My favorite brand on Amazon (affiliate link)
INSTRUCTIONS
Combine all the ingredients for the crab cakes in a large bowl and mix well.
Form into eight crab cake patties and set aside on a plate.
Heat the avocado oil in a large skillet over medium heat.
Cook the crab cakes for about six minutes on each side or until internal temp. thermometer reads 165F.
For the remoulade sauce, mix all your ingredients in a small bowl.
Remove the crab cakes from the skillet to a serving platter and garnish with remoulade sauce.
JENNIFER'S TIPS
Nutrition: For 2 crab cakes and 1/4th of the remoulade
Creole Seasoning: Found at most grocery stores. Use your favorite!
Lump Crab Meat: I purchased this in the seafood department of my local Kroger. It is on the expensive side so you could also buy it canned. You will find this in the same spot as canned tuna
These keto crab cakes will keep in an airtight container in the refrigerator for a few days...if they last that long!
NUTRITION
Calories: 646kcal | Carbohydrates: 4g | Protein: 28g | Fat: 57g | Saturated Fat: 3g | Fiber: 2g | Sugar: 1g
Homemade Crab cakes ???? #ChefRamboStyle
Instagram: ramseyjordann
Facebook: ramsey jordan
Snapchat: rambojord91
TikTok: ramseycheframbo
Homemade Crab cakes
* 8 oz of Jumbo lump crab meat
* 16 oz of Chicken of the Sea Claw crab meat
* 1/2 cup of Hellmann’s Mayonnaise
* 1/4 cup of Dijon mustard
* 1 tablespoon of Minced garlic
* 10 to 12 drops of Worcestershire sauce
* 1/2 cup red pepper
* 1/2 cup green pepper
* 1/2 cup of white onion
* 10 to 12 drops of Frank’s hot sauce
* Juice of half of a lemon
* 2 eggs
* 1 cup of Panko breadcrumbs
* 1 cup (10 crackers) of crushed Saltine crackers
* Chives
* 1 teaspoon of creole seasoning
* 1 teaspoon of ground black pepper
* 1/2 tablespoon of seasoning salt
* 1/2 tablespoon of dried parsley
Lemon, Dill, and Creole Aoili
•Mayo
•Miracle Whip
•Dijon mustard
•Lemon juice
•Minced garlic
•Smoked paprika
•Fresh Dill
Crab Cakes with Lemon Aioli
There are as many opinions about crab cakes as there are recipes. Our crab cakes feature sweet, juicy, crab meat coated in oats instead of breadcrumbs for a golden, gluten-free crust.
INGREDIENTS
For crab cakes:
1 lb crabmeat (500 g)
3 scallions, thinly sliced
1/2 cup red bell pepper, minced (125 ml)
2 Tbsp mayonnaise (30 ml)
1 Tbsp grainy Dijon mustard (15 ml)
1 Tbsp fresh lemon juice (15 ml)
1 egg white, beaten
1 1/2 cup quick-cooking oats, divided (375 ml)
1/2 tsp salt (2.5 ml)
1/4 tsp pepper (1.5 ml)
1 large egg, beaten
2 Tbsp canola oil for frying, plus more if needed (30 ml)
Full recipe at OatsEveryday.com
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
Subscribe to #discoveryplus to stream more of #GuysBigBite:
Get the recipe ▶
Subscribe to Food Network ▶
We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GuyFieri #GuysBigBite #FoodNetwork #BakedCrabcakes #OldBayRemoulade
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Best Crab Cakes Recipe (Baltimore Crab Cakes)
The BEST CRAB CAKE RECIPE is right here in front of you! I loooove fresh, crispy crab cakes, and these Baltimore Crab Cakes are really hitting the spot. This crab cake recipe is my ideal seafood dinner, and once we add on the homemade tartar sauce…YUM! I can’t get enough of these things.
SEE RECIPE:
PIN FOR LATER:
INGREDIENTS:
20 saltine crackers finely crushed
1 pound lump crabmeat; jumbo lump crab meat is best if available
½ cup mayonnaise
1 large egg
1 tablespoon Worcestershire Sauce
1 tablespoon Baking powder
½ teaspoon hot sauce or 1 teaspoon OLD BAY Seasoning
1 tablespoon minced fresh parsley optional
Garnish: fresh dill and lemon wedge
For Serving: Homemade Tartar Sauce
Crab Cakes for Cheapskates (and Vegans)
Order my Cookbook!
For the recipe please visit:
Burger Dude Merch!
Video / Photo Gear ????
Cooking / Spices ????????
Kitchen Tools ????
Follow:
website ✍
instagram ????
facebook ????
twitter ????
pinterest ????
This post is not sponsored, all opinions are my own. I've also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!