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How to Cook the Best Simple and Easy Low Carb Crab Cakes

If you’re searching for a delicious seafood dish that’s both simple to prepare and low in carbohydrates, look no further than crab cakes. These delightful morsels are packed with flavour and can be whipped up quickly, making them an ideal choice for a weeknight dinner or a fancy treat for guests. In this article, we’ll guide you through the steps to create the best easy low carb crab cakes that are sure to impress.

Ingredients

To make your crab cakes, gather the following ingredients:

• 400g crab meat (fresh or canned, ensuring it’s well-drained)
• 1 large egg
• 50g almond flour (or any low-carb flour substitute)
• 3 spring onions, finely chopped
• 2 tablespoons mayonnaise (preferably homemade or a low-carb brand)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or a mix of your choice)
• Salt and pepper, to taste
• Fresh parsley, finely chopped (optional, for garnish)
• Oil for frying (olive oil or avocado oil works best)

Method

1. Prepare Your Mixture: In a large mixing bowl, combine the crab meat, almond flour, spring onions, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Use a fork to gently mix the ingredients until they are just combined. Be careful not to overmix, as you want to maintain the crab’s delicate texture.

2. Add the Egg: Crack the egg into the mixture and season with salt and pepper. Fold everything together lightly until the egg is evenly distributed throughout the mixture.

3. Shape the Crab Cakes: Using your hands, form the mixture into patties. You should be able to create about six to eight crab cakes, depending on your preferred size. Aim for about 1.5 inches thick to ensure they cook evenly.

4. Chill for Best Results: If time permits, place the formed crab cakes on a tray lined with parchment paper and refrigerate for at least 30 minutes. This will help the cakes firm up, making them easier to cook.

5. Cook the Crab Cakes: Heat a generous splash of oil in a frying pan over medium heat. Once the oil is hot, carefully add the crab cakes to the pan – be sure not to overcrowd them. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. If you prefer, you can also bake them in a preheated oven at 180°C (350°F) for about 20 minutes, flipping halfway through.

6. Serve and Enjoy: Once cooked, transfer the crab cakes to a plate lined with kitchen paper to absorb any excess oil. Serve them hot, garnished with a sprinkling of fresh parsley if desired. They are delightful on their own but can be paired with a low-carb dipping sauce, such as a zesty lemon aioli or a tangy tartar sauce.

Tips for Success

• Choose Quality Crab Meat: The success of your crab cakes hinges on the quality of the crab meat. Opt for lump crab meat for a more luxurious texture and flavour.
• Train Your Palate: If you enjoy a bit of heat, consider adding a small amount of diced jalapeño or a dash of hot sauce to your mixture.
• Make Ahead: These crab cakes can be made in advance and frozen. Just place them on a parchment-lined tray and freeze before cooking. Once frozen, transfer them to a freezer bag. When you’re ready to enjoy them, cook them directly from the freezer, adding a few extra minutes to the cooking time.

Conclusion

Low carb crab cakes are a fantastic way to enjoy a classic dish while keeping your carbohydrate intake in check. With simple ingredients and easy steps, you can create a flavourful meal that feels indulgent without the guilt. Pair these crab cakes with a fresh salad or steamed vegetables for a complete low-carb dining experience that your family and friends will love. Happy cooking!

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