Cranberry sauce is the one thing I prepare ahead each year for Thanksgiving dinner. It’s just so darn easy to pop those berries in a pot with some water and sweetener, and set it to boil. Last year, I took … Read more
Crab cakes are a wonderful summer meal. Paired with a salad, they can make a lovely, light meal and are best enjoyed outside on the patio with a crisp glass of white wine. The problem is that most crab cakes are made with either bread or cracker crumbs, and aren’t very friendly to your blood sugar. This gluten free version uses flax seed meal and coconut flour to help hold the low carb crab cakes together. They have all the flavor of traditional crab cakes, with only 4 g of net carbs per serving. Serve with a spicy Cajun Mayo for an extra kick of flavor.
1 lb lump crab meat, shredded (canned is fine)
1/3 cup flax seed meal
2 tbsp coconut flour
1 tsp kosher salt
1 tsp mustard powder
1 tsp garlic powder
3/4 tsp coarsely ground pepper
1 large stalk celery, finely minced
1/2 red pepper, finely minced
4 scallions, white and light green parts only, finely minced
2 large eggs
1 1/2 tbsp Worcestershire sauce
3 tbsp butter for frying
1/3 cup mayonnaise
2 tsp hot sauce (Frank's)
1 tsp Cajun seasoning
Pinch cayenne pepper
Crab Cakes: In a large bowl, combine crab meat, flax seed meal, coconut flour, salt, mustard powder, garlic powder, and pepper. Mix thoroughly, breaking up any lumps of crab with the back of a wooden spoon.
Add celery, red pepper and scallions and mix to combine.
Stir in eggs and Worcestershire sauce until mixture comes together like a dough.
Form by hand into 10 even patties, about 3 inches in diameter and 3/4 inch thick.
In a large skillet, heat half of the butter over medium heat until melted. Add 4 or 5 of the crab cakes and cook until browned and cooked through, about 4 to 5 minutes per side.
Repeat with remaining crab cakes.
For the Cajun mayo, whisk mayonnaise, hot sauce, Cajun seasoning and cayenne in a small bowl to combine. Serve alongside crab cakes.