Low Carb Crab Cakes with Cajun Mayo

Ingredients

Crab Cakes
• 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
Cajun Mayo
• 1/3 cup mayonnaise
• 2 tsp hot sauce (Frank’s)
• 1 tsp Cajun seasoning
• Pinch cayenne pepper

Instructions

1. 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.
2. Add celery, red pepper and scallions and mix to combine.
3. Stir in eggs and Worcestershire sauce until mixture comes together like a dough.
4. Form by hand into 10 even patties, about 3 inches in diameter and 3/4 inch thick.
5. 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.
6. Repeat with remaining crab cakes.
7. For the Cajun mayo, whisk mayonnaise, hot sauce, Cajun seasoning and cayenne in a small bowl to combine. Serve alongside crab cakes.