Western · Keto
Cajun Crab Cakes
Lump crab bound with almond flour and egg, fried golden in butter. Spicy, sweet, and gluten-free.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
3g Net carbs
26g Protein
22g Fat
320 Calories
Per serving
Ingredients
- 1 lb (450g) Lump crab meat
- 1/3 cup Almond flour
- 1 large Egg
- 3 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Cajun seasoning
- 1 tsp Worcestershire sauce
- 1 tsp Lemon zest
- 2 Green onion, finely sliced
- 3 tbsp Butter (for frying)
Method
- Pick through crab meat to remove any shell. Pat dry on paper towels.
- In a bowl, whisk egg, mayo, Dijon, Cajun seasoning, Worcestershire, and lemon zest.
- Gently fold in crab, almond flour, and green onion; don't overmix or break up the lumps.
- Form into 8 patties; chill 10 minutes to firm up.
- Melt butter in a skillet over medium. Fry cakes 3-4 minutes per side until golden brown.
- Serve with lemon wedges and extra mayo for dipping.
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