Delectable Keto-Friendly Crab Cakes with Lemon-Garlic Aioli
This scrumptious keto-friendly crab cake recipe features a tangy lemon-garlic aioli and can be prepared in multiple ways, including pan-frying, baking, or air-frying. Perfect for those on a low-carb, high-fat diet, this dish is both flavorful and visually appealing.
Allergens
Fish (Crab), Egg, Dairy (Parmesan)
Ingredients
- 12 oz lump crab meat 1/2 cup almond flour 1/4 cup grated Parmesan cheese 1/4 cup mayo 1 large egg 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped green onions 1 tsp Dijon mustard 1/2 tsp paprika 1/2 tsp garlic powder Salt and black pepper, to taste
Instructions
- In a large bowl, mix together crab meat, almond flour, Parmesan cheese, mayo, egg, bell pepper, green onions, Dijon mustard, paprika, garlic powder, salt, and black pepper until well combined. Divide the mixture into 6 equal portions and shape each portion into a round cake. Heat 1 tbsp of oil in a large non stick skillet over medium heat. Pan fry the crab cakes for 3 4 minutes on each side or until golden brown and crispy. In a small bowl, mix together the ingredients for the lemon garlic aioli. Serve the crab cakes with a dollop of lemon garlic aioli on the side.
Chef’s Insight
The combination of crab meat, almond flour, and Parmesan cheese creates a unique texture that mimics traditional breaded crab cakes while staying keto-friendly.
Notes
This recipe is perfect for a keto-friendly diet and can be easily adjusted to suit various allergies or dietary restrictions.