Crabby crab cakes (recipe)
| Crabby crab cakes (recipe) | |
|---|---|
| Name | Crabby crab cakes |
| Ingredients | Fresh lump crabmeat • Egg • Dijon mustard • Flour • Extra virgin olive oil • Butter • Lemon wedge |
| Totaltime (in hours) | 0 |
| Keto friendliness | Keto friendly |
| Calories | 292.2 |
| Fat | 20.7 |
| Protein | 22.6 |
| Carbohydrate | 3.1 |
| Fiber | 0.1 |
| Net carbohydrates | 3 |
| Sugar | 0.1 |
| Saturated fat | 8.9 |
| Cholesterol (mg) | 165.4 |
| Sodium | 451.4 |
| Servings | 4 |
| Reviewaggregate | |
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Crabby crab cakes (recipe) details
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Crabby crab cakes (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
- Cover; and put in freezer for 5 minutes.
- Shape mixture into 4 hamburger-shaped patties.
- Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
- Put flour for dredging in a bowl.
- Combine oil and butter in 12-inch skillet, and turn heat to medium.
- When butter melts and its foam subsides, gently dredge a crab cake in flour.
- Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
- Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
- Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
Food tags
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Contributors: Prab R. Tumpati, MD
