Crispy and Delicious Crabcake Recipe!
A healthy yet delicious take on the classic crabcake.
Mayo Clinic recipes and strategies for healthier living with Jennifer A. Welper, Wellness Executive Chef.
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Shopping List:
Crabmeat
Egg Beaters or egg whites
Lemon juice
Fresh dill
Old Bay seasoning
Panko or whole-wheat breadcrumbs
Check For:
Reduced-fat mayonnaise
Dijon mustard
NUTRITIONAL ANALYSIS PER SERVING (1 CAKE): 100 calories, 1 g fat, 12 g protein, 9 g carbohydrates, 520 mg sodium
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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
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!
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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.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Maryland Crab Cakes Recipe
Jumbo Old Bay Maryland Crab Cakes Recipe with Lemon Dill Tatar Sauce
Maryland Crab Cakes:
1 lb jumbo lump crab meat (453g)
1 large egg
¼ cup mayonnaise
2 tsp Old Bay seasoning
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp chopped parsley
1 tsp lemon juice
10 saltine crackers
1 Tbsp butter
slice of lemon
makes 2 very jumbo crab cakes or 4 normal crab cakes
Lemon Dill Tatar Sauce:
½ cup mayonnaise
1 small dill pickle (or any favorite pickle)
1 Tbsp fresh chopped dill (optional for extra sharp dill flavor)
1 Tbsp minced onion
1 Tbsp lemon juice
1 teaspoon Dijon mustard
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# Jumbo Old Bay Maryland Crab Cakes Recipe with Lemon Dill Tatar Sauce
Thank you and hope you have a great day! =)
Easy Crab cakes with lemon and dill aioli
Crab cake with Lemon & Dill aioli
* Lump crab meat (8 oz)
* Plain breadcrumb (2/3 cup)
* Green onion chopped (2 tbs)
* Mayo (2 tbs)
* Juice of 1/2 small lemon
* Dijon mustard (1 tsp)
* Salt/pepper/paprika to taste
* 1 egg lightly beaten
* Olive oil
1. Combine all ingredients in mixing bowl.
2. Make 4 equal sized balls and gently flatten.
3. Heat a large nonstick skillet over medium high heat. Add olive oil.
4. Add patties. Cook 3-4 minutes on each side or until golden brown.
5. Remove from heat. Drizzle with fresh lemon juice.
Lemon & Dill aioli
* Mayo (2 tbs)
* Mustard (1 tsp)
* Garlic minced (1/2 tsp)
* Dill chopped (1/2 tsp)
* Lemon juice
Combine all ingredients. Mix and serve with your crab cakes! Easy! #poshfoodie
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How to make Crab Cakes with Cucumber Dill Sauce, and Homemade Coleslaw
Light and Flavorful Crab Cakes with a Cucumber-Dill Sauce, and Homemade Coleslaw, perfect for any summer lunch or dinner!
This recipe can be found at our website here:
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