Four seasons crab cakes (recipe)
| Four seasons crab cakes (recipe) | |
|---|---|
| Name | Four seasons crab cakes |
| Ingredients | Lump crabmeat • Cod fish fillet • Heavy cream • Dijon mustard • Parsley • Chives • Basil • Olive oil |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 211.9 |
| Fat | 8.3 |
| Protein | 30.8 |
| Carbohydrate | 2 |
| Fiber | 0.1 |
| Net carbohydrates | 1.9 |
| Sugar | 0.2 |
| Saturated fat | 3.8 |
| Cholesterol (mg) | 118.7 |
| Sodium | 470.7 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Four seasons crab cakes (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
- In a food processor, grind codfish until pureed.
- Add 1/2 cup of heavy cream and puree until incorporated.
- Then add more cream if needed.
- The mixture should be smooth and shiny, yet firm enough to hold its shape.
- Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
- Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown.
- Taste to adjust seasoning.
- Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
- Finish by baking in a 450-degree oven for 4-5 minutes.
Food tags
Very Low Carbs, High Protein,
Four seasons crab cakes (recipe) details
Time:
Prep Time in Hours and Mins:1H
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Contributors: Prab R. Tumpati, MD
