Crab Cakes with Remoulade

These delicious crab cakes are crafted with fresh crab meat and a blend of spices, offering a delightful crunch with every bite. Served with a tangy remoulade, this low-carb dish is a perfect light lunch option that satisfies cravings without the carbs.

Ingredients

• Crab meat - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Mayonnaise - 2 tablespoons
• Dijon mustard - 1 teaspoon
• Worcestershire sauce - 1 teaspoon
• Green onions (chopped) - 2 tablespoons
• Old Bay seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Capers (chopped) - 1 tablespoon
• Paprika - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Parsley (chopped) - 1 tablespoon

Steps

1. In a large bowl, combine the crab meat, almond flour, egg, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper. Mix gently until just combined.
2. Shape the mixture into 4 patties, about 1 inch thick.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side until golden brown and heated through. Remove from skillet and set aside.
4. In a small bowl, mix together the remaining mayonnaise, lemon juice, capers, paprika, garlic powder, and parsley to make the remoulade.
5. Serve the crab cakes warm with the remoulade drizzled on top or on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in omega-3 fatty acids, promoting heart health.

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