Crab cakes are always in the appetisers sections of fancy seafood restaurants, so people are often intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. These super special crab cakes are also keto, low-glycemic, gluten-free, grain-free, and dairy-free. They are full of healthy fats and high in protein, a dream come true for your macros.
6
113
1/3 cup Italian Phat Crumbs
1 lb lump crab meat
1 egg
2 tbsp mayonnaise
1/2 tsp ground dry mustard
1 tsp Old Bay seasoning
2 tsp parsley
Avocado oil for pan frying
Combine all ingredients except the oil. Mix until well incorporated, but don't overmix. Crab meat should be lumpy.
Form into patties and refrigerate for 30-60 minutes to allow the crab cakes to firm up.
Heat oil in saucepan at medium high heat until oil is almost bubbling. Add your crab cakes and pan fry until golden brown on both sides. Enjoy!
