Whether you’re toggling between meetings, planning dinner, or just scrolling looking for something to spark dinner inspiration, you’ve landed in the right place. Because today? We’re talking low-carb crab cakes. Yes, you heard me right! These beauties are the delicious proof that you can enjoy big, bold flavors without sending your carb count into orbit.
Oh, and they’re not just diet-friendly; they’re life-friendly. You don’t need a culinary arts degree or some fancy kitchen gadget to pull these off. Nope. Just a few simple ingredients, a skillet, and a dash of confidence. If you’re ready to indulge without the guilt, stick around—I’ve got all you need to get these bad boys on the table!
Get ready to roll those good times—Bon appétit and laissez les bon temps rouler!
Low-Carb Crab Cakes Recipe (5g Carbs)
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Large skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1 large egg beaten
- 1/3 cup mayonnaise
- 2 tablespoons Creole mustard or Dijon mustard, if that’s what you’ve got
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Louisiana Hot Sauce or any hot sauce, optional for heat lovers
- Salt and pepper to taste
- 1 pound jumbo lump crabmeat picked through for shells (keep the chunks, they’re the MVP!)
- 3/4 cup panko breadcrumbs or crushed saltines, for a hint of nostalgia
- 2 tablespoons fresh parsley chopped
- 1/4 cup olive oil or more if your skillet needs some extra love
- Lemon wedges for serving (your little burst of sunshine!)
- Tartar sauce for serving (because extra is always in style)
Instructions
- Prep Your Flavor Base: Grab a small mixing bowl and whisk together the egg, mayonnaise, mustard, Worcestershire sauce, and hot sauce. Don’t forget a pinch of salt and pepper—seasoned chefs (you!) know seasoning is the key to greatness.
- Keep It Gentle: In a large mixing bowl, carefully combine the crabmeat, breadcrumbs, and parsley. Pro move? Use your hands or a soft touch to keep that crabmeat in its glorious chunky form.
- Bring It All Together: Pour the egg mixture into the crab mixture like you’re the boss of deliciousness. Gently fold until it’s just combined—think delicate, like mixing sequins into glitter glue.
- Shape and Chill: Form the crab mixture into 8 even patties. Place them on a plate or tray and pop them into the fridge for 20 minutes. This little chill session helps the patties stay fab and firm when they hit the heat.
- Sizzle Time: Heat your olive oil in a large skillet over medium heat until it’s shimmering like a Mardi Gras bead in the sunlight. Carefully place the crab cakes into the skillet. If you need to cook in batches, no biggie—golden perfection can’t be rushed.
- Get That Golden Glow: Cook each crab cake for about 3-5 minutes per side, flipping gently like you’re handling fine china. You’re aiming for crispy, golden brown beauty with every bite. If your skillet feels a little dry, add a splash more oil to keep things sizzling.
- Rest and Relax: Transfer the cooked crab cakes to a paper towel-lined platter so they can chill while any extra oil does its disappearing act.
- Serve and Slay: Plate those crab cakes, squeeze fresh lemon juice over them for brightness, and serve with tartar sauce on the side. Maybe pour yourself a drink too—you deserve it, champ!
Notes
- Gluten-Free Swap: Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers for all my gluten-free queens (and kings).
- Turn Up the Heat: Love a little inferno in your bite? Add more hot sauce or a pinch of cayenne to the mix!
- Pro Tip: That 20-minute fridge time? Non-negotiable, babes. This cool-down is the ticket to crab cakes that hold their shape like champs. Trust me, it’s worth the wait.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!