Can a recipe be life-changing? Absolutely. Is this keto Maryland Crab Cake one such recipe? We sure think so. Perfect homemade cakes are just a few easy steps away. Blend your seasoning and wet agents together, then gently fold in the crab meat and flour. Chill to set, then bake on high heat. Dress with our sugar-free tartar sauce and a squeeze of fresh lemon.
1poundjumbo lump or lump crab meatfresh or hand picked
½calmond flour
lemon wedgesfor serving
Tartar Sauce
10tablespoon(½ cup plus 2 tbsp) mayonnaiseWhole30 and keto compliant
¼cupminced dill pickle3-4 spears
1tablespoonfresh dill
2teaspoonlemon juice
2teaspooncapers
1tablespooncoconut aminosor Worcestershire sauce
¼teaspoonmustard powder
¼teaspoonkosher salt
¼teaspoonpepper
Instructions
Make the tartar sauce. Combine all ingredients except salt and pepper in a bowl and mix until well combined. Taste for seasoning and adjust with salt, pepper, or lemon juice until the flavor sings. Chill at least 1 hour to help thicken.
Whisk the egg, mayonnaise, mustard powder, old bay seasoning, salt, pepper, and coconut aminos in a large mixing bowl.
Add the crab meat, then sprinkle the almond flour on top.
Using your (clean) hands, gently fold the mixture until just barely combined. It will be wet. Place the mixture into the fridge to chill for 1 hour.
Heat the oven to 450°F with a rack positioned in the center of the oven. Line a baking sheet with parchment paper. Portion 6 mounds evenly spaced onto the baking sheet (about ½ cup each). There’s no need to flatten them, but you can if you’d like to.
Transfer to the oven and bake 15-18 minutes, or until the crab cakes are firm and lightly golden brown.
Sprinkle the crab cakes with lemon juice and serve with tartar sauce.
Notes
Tartar Sauce Nutritional Information (2 tablespoon serving): 132 cal; 14g fat; 1g carb; 0g fiber; 0g protein