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

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Serves: 8

Ingredients

  • 1 lb. lump crabmeat
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup saltine cracker crumbs
  • 1 1⁄2 Tbsp. lemon juice
  • 1 large egg
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. chopped fresh parsley
  • 1⁄2 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 275°F. Fry the cakes until well browned on both sides.