Description

A classic crab cake is many things at once: Crispy on the outside, tender on the inside, full of juicy chunks of crab meat, and lightly spiced with Old Bay seasoning. You might think there are many swaps needed to make this appetizer or light lunch keto-friendly, but it actually only takes one to get a crab cake that's not only keto-friendly, it's also gluten and grain-free.

Directions

1. Gather the ingredients.
2. In a medium bowl, add crab, eggs, mayonnaise, Dijon and whole-grain mustards, salt, cayenne pepper, garlic powder, Old Bay seasoning, almond and coconut flours. Gently fold well combined.
3. Form the mixture into eight equal size patties, pressing gently so that the cakes hold together. Place them on a lined cookie sheet or a plate, and refrigerate for at least one hour.
4. Put the oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the crab cakes and cook, in batches if necessary, until golden, 5 to 7 minutes per side. Refresh the oil in the skillet as needed.
5. Transfer the crab cakes to a wire rack as they become done. Let cool for 1 to 2 minutes before serving.