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 1.92342187510582 g
- Cholesterol 35.025 mg
- Fat 7.6287728125 g
- Fiber 0.999509334262709 g
- Protein 6.30829312500466 g
- Saturated Fat 6.1937205625 g
- Serving Size 1 1 crab cake (47g)
- Sodium 258.629125000012 mg
- Sugar 0.923912540843114 g
- Trans Fat 0.58866378125 g
- Calories 99 calories
Step-by-step
- Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.
- In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth.
- In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly.
- Gently add the egg mixture to the crab, folding until combined.
- Then add the dry ingredients to the crab mixture and gently mix in.
- Try not to break up/shred the pieces of crab too much.
- Heat the coconut oil over medium heat in a nonstick saute pan.
- Form 8 small cakes and place carefully in the hot oil.
- Cook for about 2-3 minutes per side or until golden brown.
- Remove from the pan to a plate lined with paper towels.
- Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.
Why are these patties disintegrating the moment the spatula touches them? Achieving structural integrity without traditional breadcrumbs requires precise moisture control and careful handling of delicate lump meat. A nonstick sauté pan is non-negotiable here; cast iron without a seasoned slick surface will grip the delicate protein and tear the cakes apart. When heating the coconut oil over medium heat, watch for the oil to shimmer across the pan floor before adding the mixture, ensuring a proper thermal transfer that creates a crisp crust without burning the exterior. Folding the dry ingredients requires a light touch, keeping the crustacean chunks intact rather than working them into a pasty paste. Overworking the meat is the absolute fastest way to ruin the final texture, turning tender morsels into a dense, rubbery disappointment. Keep the heat moderate and let the bottom form a rich golden brown crust for exactly two to three minutes per side before attempting to flip them with a thin-edged turner. Drain the finished batches immediately on paper towels to purge excess surface lipids and maintain that crucial textural contrast.
