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

Crab cakes are a delightful dish that can easily be adapted to fit a low carb lifestyle. This simple recipe ensures you enjoy the rich flavours of crab without the excess carbohydrates.

Ingredients:

• 400g fresh or canned crab meat, drained and picked over for shells
• 1 large egg
• 50g almond flour (or a similar low carb alternative)
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• A pinch of salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)
• Olive oil, for frying

Instructions:

1. Prepare the Mixture: In a mixing bowl, combine the crab meat, egg, almond flour, mayonnaise, Dijon mustard, Worcestershire sauce, salt, pepper, and parsley if using. Mix gently, being careful not to break up the crab too much. You want to maintain some lumps for texture.

2. Form the Cakes: With your hands, shape the mixture into small patties, about the size of your palm. You should be able to make around six cakes depending on the size.

3. Fry the Cakes: Heat a generous glug of olive oil in a frying pan over medium heat. Once the oil is hot, carefully place the crab cakes into the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and heated through.

4. Serve: Once cooked, place the crab cakes on a plate lined with kitchen paper to absorb any excess oil. Serve with a wedge of lemon and a simple salad or some coleslaw for a fresh accompaniment.

These low carb crab cakes are wonderfully satisfying yet incredibly easy to prepare. Enjoy the delicate flavour of the crab without any guilt!

The Best Bruschetta Recipe

Bruschetta, a classic Italian starter, is a delightful way to showcase fresh ingredients. The key to the best bruschetta lies in the quality of the produce you use. For this recipe, start with a rustic loaf of sourdough or ciabatta. Slice it thickly and toast until golden and crisp.

For the topping, finely chop ripe, juicy tomatoes and mix them with freshly chopped basil leaves, a drizzle of extra virgin olive oil, and a splash of balsamic vinegar. Season generously with salt and freshly cracked black pepper to enhance the flavours.

Once your bread is toasted, rub one side with a clove of garlic for an extra depth of flavour. Spoon your vibrant tomato mixture generously over the toasted sides, allowing the juices to soak into the bread slightly. Serve immediately, garnished with a sprinkling of parmesan shavings, if you like. Enjoy this simple yet extraordinary dish as a starter or alongside drinks with friends.