Crab Cakes with Easy Remoulade
These little fried cakes, packed full of fresh lump crab meat, are served with a spicy remoulade dipping sauce.
Prep Time: 10 mins | Cook Time: 20 mins | Yield: 6 crab cakes | Serving Size: 1 crab cake
Nutrition per Serving
Fat 80%
Protein 17%
Net Carb 3%
Ratio 1.8:1
Calories 549
Fat 49g
Protein 23g
Total Carbohydrate 6g
Dietary Fiber 2g
Net Carbohydrate 4g
Ingredients
1 cup cauliflower florets
1⁄2 cup plus 2 TB. mayonnaise
1 tsp. capers
1 tsp. lemon juice
1 TB. plus 1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
3⁄4 tsp. sea salt
1⁄2 tsp. paprika
1 TB. coconut flour
2⁄3 cup almond meal
1 large egg, beaten
1 green onion, thinly sliced
1 lb. (450g) cooked lump crab
1⁄4 cup ghee
Instructions
1. Place cauliflower in a microwave-safe bowl with 1⁄2 inch (1.25cm) water. Cover and microwave on high for 5 to 10 minutes, or until soft to the touch. Drain and set aside.
2. Whisk 1⁄2 cup mayonnaise, capers, lemon juice, 1 tablespoon Dijon mustard, Worcestershire sauce, 1⁄4 teaspoon sea salt, and paprika in a small bowl. Set aside.
3. Use a fork to mash cauliflower into a paste. Stir in coconut flour, remaining 1 teaspoon Dijon mustard, remaining 2 tablespoons mayonnaise, 1⁄3 cup almond meal, egg, green onion, and remaining 1⁄2 teaspoon sea salt. Stir well to combine.
4. Add crab and gently mix. Form into 6 equal-size patties.
5. Place remaining 1⁄3 cup almond meal onto a plate or shallow dish. Press both flat sides of each crab cake into almond meal to coat.
6. Heat a large nonstick skillet over medium heat. Add ghee and wait for 30 seconds.
7. Place crab cakes in hot ghee. Cook for 2 to 4 minutes, or until deeply browned. Turn and cook for 2 to 4 minutes on the other side until browned and cooked through.
8. Serve warm crab cakes with remoulade.
*********************************
30-Day Keto Meal Plans for You, 100 Recipes To Prepare In 20 Minutes Or Less, and more. Click here to get
Post a Comment
0 Comments