About
This recipe serves as either a snack or a party appetizer. Mini crab cakes make great finger food and can easily be keto-friendly without your non-keto friends/family noticing. Paired on the side is a warm dish of cajun mayo dipping sauce, adding a little extra heat and citrus flavor.
Ingredients
- 2 can – each 6 1/2 ounce net weight crab, canned, drained
- 1 tablespoon, shredded parmesan cheese
- 1 teaspoon almond flour
- ½ tablespoon, chopped green onions
- 2 teaspoon mayo
- â…› teaspoon salt
- â…› teaspoon black pepper, ground
- â…› teaspoon lemon pepper seasoning
- ½ teaspoon paprika
- â…› teaspoon onion powder
- â…› teaspoon cayenne
- 4 tablespoon mayonnaise, store bought
- â…› teaspoon white pepper, ground
- â…› teaspoon onion powder
- ¼ teaspoon oregano, dried
- â…› teaspoon garlic, powder
- â…› teaspoon cayenne
- ¼ teaspoon paprika
- ½ teaspoon lemon juice, fresh
Instructions
- Preheat an oven to 350 degrees. In a mixing bowl, combine drained canned crab with the parmesan, almond flour, chopped green onion, mayo, and the first round of seasonings: salt, pepper, lemon pepper, paprika, onion powder, and cayenne.
- Form approx. 8-10 crab cakes that are about 2 TB of crab mix each. Simply form each portion into a ball and press into a patty on a sheet tray lined with parchment paper.
- Bake the tray for about 25 minutes, no flipping required.
- While the crab cakes cool momentarily, make the dipping sauce by whisking together all remaining ingredients. You may microwave the mayo-based dip for up to 10 seconds if you wish.
- Serve the crab cakes with the cajun mayo and extra lemon wedges.
Nutrition Facts
- Servings: 2
- Calories: 349.4kcal/1462.0kJ (per serving)
- Fat: 26.6g (per serving)
- Carbs: 2.0g (per serving)
- Protein: 24.5g (per serving)
