The best thing about being from Louisiana is that this girl has some Cajun Flare! I absolutely LOVE food and LOVE trying to make something that I’ve had before. One of my favorite things to eat on Keto is crab cakes. There's also a Remoulade to go with these delicious cakes! They are so simple and quick to make. Put this on you next meal plan list!
INGREDIENTS
· 2 tablespoons butter
· 1 large rib celery, chopped
· 1/2 cup chopped green bell pepper
· 1 shallot, chopped
· 2 cloves garlic, minced
· sea salt and black pepper, to taste
· 1 large egg
· 2 tablespoons mayonnaise (your favorite brand)
· 1 teaspoon spicy brown mustard
· 1 teaspoon Old Bay (or Cajun Seasoning)
· 1/2 cup grated Parmesan cheese
· 1/2 cup crushed pork rinds
· 1 pound lump crabmeat, picked clean of shells
· 2 tablespoons olive oil
For the Remoulade
· 1 Cup Mayonnaise
· 3 Tablespoons Dill Pickle Relish
· 2 teaspoons Dijon Mustard
· 2 Tablespoons Minced white onion
· 2 Tablespoons lemon juice
· 1 teaspoon Smoked paprika
· 1/2 teaspoon Dried dill
· Salt and pepper to taste
REMOULADE INSTRUCTIONS
1. Mince your onion, then mix the rest of the ingredients in a small bowl.
2. Refrigerate while you are making your crab cakes.
CRABCAKES INSTRUCTIONS
1. Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
2. In a large mixing bowl, combine the egg, mayonnaise, spicy brown mustard and Old Bay (or seasoning Blend). Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
3. Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 8 equal-size patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
4. Pan-fry in olive oil, in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. If they seem to fall apart, add about 1/8 – ¼ cup coconut flour (depending on how much mix is left).
5. Plate your crab cakes and pair them with the remoulade sauce!
Note*** If you find that your crab cakes won’t stay together, add a bit of Coconut flour to the mix.
