Description
No exaggeration, these crab cakes are the BEST I’ve ever had. Plus, at 3 grams of carbs, they’re absolutely keto-approved!
Ingredients
- 1/2 cup finely ground Epic Pork Rinds (~2 cups whole)*
- 1/2 red bell pepper, roasted and diced*
- 4 scallions, diced
- 1 Tablespoon mayonnaise*
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon baking powder
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon Himalayan sea salt
- 1 pasture-raised egg, beaten
- 1 pound Lump Crab*
- 1 Tablespoon unsalted grass-fed butter
- 1 lemon, freshly squeezed
Instructions
- Prepare the Roasted Red Bell Peppers (or dice the ones you bought from the store). Once diced, place in a large mixing bowl and set aside.
- Place pork rinds in a food processor* and pulse until coarsely ground. Place crushed pork rinds in the bowl over the bell peppers.
- Add the scallions, mayonnaise, Worcestershire, baking powder, parsley, Old Bay, sea salt, and egg to the bowl.
- Mix all the ingredients together until well combined.*
- Place a sizeable amount of crab mixture in your fingers (roughly 4 Tablespoons) and roll it between the palms of your hands, forming a large ball. Place the crab ball on a plate or baking sheet and set aside.
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Continue this process until all the mixture has been rolled into balls. You should end up with approximately 8 large balls.
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Using your fingers, gently flatten each ball into a patty shape.
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Place the patties in the refrigerator for approximately 30 minutes. This will help bind the ingredients together— making it easier to cook them.
- After 30 minutes, heat one Tablespoon grass-fed butter on med-high heat in your favorite sauté pan.
- Once the butter has melted, place one or two cakes in the pan and let sit for 5 minutes or so (depending on the desired level of crispiness).
- Flip and repeat (until both sides are nicely browned). Squeeze some fresh lemon on top and serve with Smoked Chipotle Aioli.
Notes
Okay, so they don’t have to be Epic brand. However, Epic or not, I would encourage you to use an ethically conscious brand. Also, you’re welcome to swap pork rinds with 3 Tablespoons almond flour, but I can guarantee your cakes won’t be as crispy and delicious. Sorry veggies. 🙁
I’ve provided a recipe for Roasted Red Bell Peppers in the description above, but store-bought will work just as well.
Homemade isn’t necessary, but mayo made with healthy fat is always encouraged.
Real crab meat is best. Imitation crab meat contains wheat flour and sugar. Plus, it doesn’t taste nearly as good.
If you don’t own a food processor, place the pork rinds between two sheets of parchment paper and crush them with a rolling pin.
The idea is to fully incorporate all the ingredients. This can be a little challenging if you have super lumpy crab meat. The easiest way to do this is to take two forks and fold the ingredients together. Continue folding until the lumps have been pulled apart and the mixture is relatively uniform in color.
- Prep Time: 1 Hour
- Cook Time: 5 Min
- Category: Dinner
- Method: Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 2 Cakes
- Calories: 441
- Sugar: 3g
- Fat: 27g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 40g
