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Low Fat Crab Cakes

by Jenn
by Jenn 1 minutes read
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I was finally able to find lump crab meat with no other ingredients besides pasteurized crab at Whole Foods. I’ve combed through some recipes out there to come up with my own SCD-legal recipe. I am currently trying to increase my protein intake and level my fat intake off to about the same percentage – more into a keto realm.

Low Fat Crab Cakes

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • – 2 cups lump crab meat
  • 1/2 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tsp yellow mustard
  • 1/2 cup diced green bell pepper
  • 1/2 tbsp onion powder
  • 1/2 tbsp parsley, dried
  • 1 large egg
  • 1/4 cup cashew flour
  • 2 tsp ghee (or butter) for frying

Instructions

  1. Combine all ingredients, except the ghee, until well mixed.
  2.  Form patties that are about 3 inches in diameter.
  3. Over medium heat, melt the ghee and fry the crab cakes for 2-4 minutes per side. They will be done when crispy and golden.

Notes

I simply combine honey and yellow mustard for a sauce at a 1:1 ratio. I consider (2) cakes as (1) serving and made these into 6 cakes accordingly.

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Tag me on Instagram at @girl_reconstructed

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