Low-Carb Crab Cakes

You can use imitation crabmeat in this recipe, but it’s better to use fresh.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 lb. lump crabmeat
  • ¼ cup mayonnaise
  • ¼ cup saltine cracker crumbs
  • 1½ Tbsp. lemon juice
  • 1 large egg
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. chopped fresh parsley
  • ½ cup canola oil

Directions

  • Mix together crabmeat, mayonnaise, cracker crumbs, lemon juice, egg, salt, pepper, and parsley in a large bowl. Form mixture into 8 thin cakes.
  • Heat the oil in a large frying pan to 275ºF. Fry the cakes until well browned on both sides.

Recipe Information

Serves: 8

Ingredients

  • 1 lb. lump crabmeat
  • ¼ cup mayonnaise
  • ¼ cup saltine cracker crumbs
  • 1½ Tbsp. lemon juice
  • 1 large egg
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. chopped fresh parsley
  • ½ cup canola oil

Directions

  • Mix together crabmeat, mayonnaise, cracker crumbs, lemon juice, egg, salt, pepper, and parsley in a large bowl. Form mixture into 8 thin cakes.
  • Heat the oil in a large frying pan to 275ºF. Fry the cakes until well browned on both sides.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat16g
Saturated Fat1.5g
Cholesterol80mg
Sodium690mg
Total Carbohydrate3g
Dietary Fiber0g
Sugars1g
Protein11g