Low Carb Crab Cakes with Roasted Red Pepper Sauce
Try this Low Carb Crab Cakes with Roasted Red Pepper Sauce recipe.
Try this Low Carb Crab Cakes with Roasted Red Pepper Sauce recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 1 cup lump crab meat
- 1 egg beaten
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 2 tsp old bay seasoning
- 2 tbsp parsley, chopped
- 1.5 tbsp coconut flour
- 2 tbsp coconut oil
- 1/4 cup roasted red pepper
Standard recipes rely on breadcrumbs to bind seafood patties, but this preparation substitutes coconut flour to keep carbohydrates low. Coconut flour behaves differently than cereal grains because it absorbs significantly more liquid. Using 1.5 tablespoons for one cup of lump crab meat provides adequate structure without drying the mixture out. The primary technical hurdle involves excess moisture in the crustacean meat itself. Pressing the crab meat in a fine mesh strainer for ten minutes removes surface water before mixing. Without this drainage step, the patties will disintegrate when placed in hot coconut oil. Heating the pan over medium heat ensures the exterior browns properly within four minutes per side before flipping. Prepared patties tolerate refrigeration for up to twenty-four hours before cooking, though freezing raw cakes alters the delicate cellular structure of the meat unfavorably. Blending the roasted red pepper sauce requires a high-speed processor to achieve a smooth emulsion that clings to the seafood.
