Mini Crab Cakes
Mini Crab Cakes are a tasty, low carb version of a crab cake.
Servings 12 mini crab cakes
- 2 jumbo eggs
- ¼ cup mayonnaise I use Duke's mayonnaise.
- 2 teaspoon Old Bay Seasoning
- 2 teaspoon granulated onion
- ½ cup almond flour
- ½ teaspoon pepper
- 1 pound crab meat
- ¼ cup butter
In a large bowl, beat the eggs.
Add the mayonnaise, Old Bay Seasoning, onion, almond flour and pepper then stir to combine.
Check the crab meat for any shells then add it to the egg mixture and blend until combined.
Using a 1/4-cup measuring cup, measure 12-crab cakes and place them on a plate.
Shape each crab cake into a patty.
In a large skillet, melt the butter over medium heat.
Add the crab cakes to the skillet. I usually cook four crab cakes at a time so I have plenty of room to flip the crab cakes over.
Once the crab cakes have browned, flip them over and brown them on the other side.
Remove to a platter and keep warm while you cook the rest of the mini crab cakes.
Calories: 92kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 363mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg