Low-Carb Crab Cakes Recipe

Name: Low-Carb Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans fancy white crab meat, drained; 1 egg; 1/4 cup Italian style breadcrumbs; 1 tablespoon parsley flakes, crushed; 2 tablespoons mayonnaise; 1 teaspoon Old Bay Seasoning; 2 teaspoons Worcestershire sauce; 1 teaspoon baking powder; low-carb ketchup, and; mayonnaise, for sauce

Servings: persons

2 (6 ounce) cans fancy white crab meat, drained
1 egg
1/4 cup Italian style breadcrumbs
1 tablespoon parsley flakes, crushed
2 tablespoons mayonnaise
1 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce
1 teaspoon baking powder
low-carb ketchup, and
mayonnaise, for sauce

1
Pick over the crab meat for pieces of shell, etc.
2
Mix all ingredients together in a medium bowl.
3
(Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
4
Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
5
Cook 3 minutes more on other side.
6
Continue cooking until both sides are golden brown.
7
Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (6 ounce) cans fancy white crab meat, drained, 1 egg, 1/4 cup Italian style breadcrumbs, 1 tablespoon parsley flakes, crushed, and more.

Yes, Low-Carb Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Carb Crab Cakes

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