Keto Crab Cakes with Dill Sauce
This Keto Crab Cakes recipe with dill sauce is very simple to whip up quickly. The entire carb cake recipe is 5 ingredients, all of which you can find at nearly any grocery store.
These crabcakes have almost zero carbs too.
Ingredients for Dill Remoulade
- 1 cup mayonnaise
- 5 each cornichon pickles
- ⅓ cup fresh dill
- 1 oz capers, and splash of caper juice
Ingredients for Crab Cakes
- 16 oz lump crabmeat
- 2 tbsp mayonnaise
- 1 tbsp Old Bay seasoning
- 2 each eggs
- ½ tbsp Dijon mustard
Directions for Dill Remoulade
NOTE: You will need an immersion blender for this recipe, with the matching blending cup. If you do not have one, use a small food processor.
In the mixing cup, add all of the ingredients (listed above) and blend for 10–15 seconds until just combined.
Note: You do not want to blend too much, or it will turn to liquid.
Set aside, and keep cool in the fridge.
Directions for Crab Cakes
Using a cast-iron pan, heat the pan with enough oil to fully coat the bottom.
Note: I use reserved bacon grease, from cooking bacon, but you can also use avocado or coconut oil. You want the pan to be very hot prior to frying.
In a large mixing bowl, add crab meat, mayo, eggs, old bay, and dijon mustard.
Stir to combine, but do not over-mix. You want some crab lumps.
Using a measuring cup (I use ⅓ cup size for medium crab cakes), scoop some of the crab mix and carefully drop into hot oil. Fry on each side until golden brown - 2 to 3 minutes each side. (NOTE: You do not want to touch the crabcakes while frying. This could cause them to fall apart. Just place it gently, and flip once.)
Place on a plate lined with paper towels as they rest, and continue frying the rest until you’ve used all of the crab mixture.
Note: Serve with your favorite grilled veggies (i.e., asparagus), or serve over arugula!
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