Low Carb Crab cakes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Pick through crabmeat to make sure there are no shells and place in a mixing bowl.
In a separate bowl combine all other ingredients and whisk.
Add half of the liquid to the crab meat then gently fold until crab meat is fully coated. Add additional liquid mixture as needed but don’t drown the crabmeat in sauce.
Let mixture sit in the refrigerator for at least 1 hour to set up.
Preheat oven to 425 degrees F. Portion the crab mix into four equal balls and place on parchment paper on a baking pan. Dust lightly with old Bay. Cook for 12-15 minutes until golden.
Calories: 192kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 1063mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 8.4mg | Calcium: 89mg | Iron: 1.1mg