Deliciously decadent crab cakes
These crab cakes are made with mostly crab meat and hardly any flour so they are low carb!
This is one of my own creations. This should only be consumed in moderation if you can’t find the nitrate free crab meat, since nitrates are known carcinogens and are NOT good for our health. You can always substitute with frozen lobster meat packaged by Cozy Habor of Maine. They only use salt and water in their preservation but it is frozen (I love to eat it just like you would traditional lobster by letting it thaw in the fridge for a day and then steaming it in a steamer tray until it’s hot to the touch. Just be careful not to over cook it!).
- 1 pound fresh crab meat (substitute for Cozy Harbor of Maine lobster to avoid nitrates)
- 1 egg
- 2 tablespoons mayonnaise (homemade is healthiest)
- 1 teaspoon Worcestershire sauce (gluten free versions are made by Lea Perrins and Heinz)
- 1/2 teaspoon ground mustard (optional)
- sea salt and pepper to taste
- 3 1/2 tablespoons brown rice flour
- 1/4 teaspoon baking powder
Oil for pan:
- Cold pressed olive oil or organic Earth Balance for a buttery flavor (this is for the bottom of the pan to fry them up)
- In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, brown rice flour, baking powder, salt and pepper to taste.
- In a large skillet, heat a fair amount of earth balance to cover the bottom of the pan and set at a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot pan. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
I make a chipotle aioli for dipping by mixing chipotle into mayo until I get the desired taste.