No Kidding No Filler Keto Mini Crab Cakes Recipe


Atkins No Kidding No Filler Keto Mini Crab Cakes
2.2g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

26.3g

Protein

19.6g

Fat

0.4g

Fiber

300.2cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 3 large Egg White
  • 2 tbsp Real Mayonnaise
  • 2 teaspoon Horseradish Mustard
  • 0 1/4 cup, chopped Sweet Red Peppers
  • 2 tsp chopped Chives
  • 2 1/2 tsp Old Bay Seasoning Salt
  • 0 1/2 tsp Red Chili Pepper, crushed
  • 1 lb Blue Crab (Canned)
  • 2 tbsp Canola Vegetable Oil
  • 1 tbsp Parsley
  • 4 tbsp Mayonnaise with Extra Virgin Olive Oil
  • 1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice

DIRECTIONS

  1. Preheat oven to 350°F. Grease a sheet pan or use a silpat.
  2. Combine the egg whites, 2 tablespoons mayonnaise, mustard, bell peppers, chives, 2 teaspoons Old Bay seasoning, red pepper flakes and the zest of 1 lemon. Mix thoroughly and then fold in the crab meat. The mixture will be loose but will firm up when cooked. Form crab mixture into 8 cakes.
  3. Heat a large skillet over medium high heat with 2 tablespoons oil. Fry the cakes for about a minute or so until golden brown. Flip browned side down and place in on the sheet pan. Bake for 10-12 minutes or until crab cake are firm to the touch.
  4. Simple Aioli: Combine 1/4 cup olive oil mayonnaise, juice of 1 lemon, 1 tablespoon parsley and 1/2 tsp Old Bay seasoning. Whisk to combine and serve with crab cakes (tomatoes are optional and not included in the nutritionals).

2013 Get Cooking Recipe Contest submitted by Sherry Williams.

Cooking Tip

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