These keto crabcakes, courtesy of recipe developer Chelsea Cohen of SlimFast, prove that you don’t have to give up tasty appetizers just because you’re on the keto diet.
- 1 tbsp. vegetable oil
- 1 tbsp. shallots finely minced
- 12 oz. jumbo lump crab
- 1 large egg
- 2 oz. mayonnaise
- 1 tbsp. whole grain mustard
- 2 tbsp. flat leaf parsley finely chopped
- 2 tbsp. chives finely chopped
- 2 tbsp. seafood seasoning
- 1 tbsp. coconut flour
- 1 tsp. hot sauce
- 4 tbsp. almond flour
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Heat a medium skillet with oil and sweat finely minced shallots until translucent, stirring frequently, about 5-7 minutes.
Add the garlic and cook a minute longer, or until fragrant. Remove from heat and transfer contents to a dish. Set aside.
In large bowl, transfer small amounts of crab to the large bowl with your hands.
Add the egg, mayonnaise, hot sauce, mustard, parsley, chives and Old Bay seasoning to the crab. Gently fold to combine the ingredients.
Next, fold in the almond and coconut flours. If the mix seems too wet, add coconut flour 1 tbsp at a time until desired consistency is reached.
Scoop out about 1 tbsp of mix. Shape crab cakes and place on parchment-lined baking sheet.
Once you have shaped and placed all of the cakes, bake in the oven for about 15 minutes, or until golden.
Remove from the oven and give each side a quick sear in a hot, lightly oiled skillet if desired. Place on a platter and serve.