Are you craving a mouthwatering seafood dish that's both incredibly delicious and diet-friendly? Look no further than these sensational Low Carb Crab Cakes with Roasted Red Pepper! Imagine crispy, golden-brown patties packed with succulent crab meat, perfectly seasoned and bursting with flavor, that will make your taste buds dance with delight. These crab cakes are not just a meal; they're a culinary adventure that proves healthy eating can be absolutely irresistible.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 1 red bell pepper, roasted and chopped
- Olive oil for frying
Instructions
- Carefully inspect the crab meat for any shell fragments and gently pick through to ensure clean, high-quality meat without breaking up the delicate pieces.
- In a large mixing bowl, combine the crab meat, almond flour, mayonnaise, egg, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix gently to preserve the crab meat's texture, being careful not to overmix.
- Roast the red bell pepper by placing it directly over a gas flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place in a sealed container or paper bag to steam for 10 minutes.
- Peel the roasted pepper, remove seeds, and finely chop. Fold the chopped roasted red pepper into the crab mixture.
- Form the mixture into 8 equal-sized patties, approximately 2-3 inches in diameter. Place on a parchment-lined plate and refrigerate for 15 minutes to help them firm up.
- Heat olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
- Carefully place the crab cakes in the hot skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
- Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil and let rest for 2-3 minutes before serving.
- Serve hot with a side of mixed greens or a light remoulade sauce for added flavor.
Tips
- Quality Matters: Always use fresh, high-quality lump crab meat for the best texture and flavor.
- Gentle Mixing is Key: When combining ingredients, fold gently to maintain the delicate crab meat's integrity. Overmixing can result in tough, dense crab cakes.
- Chill Before Cooking: Refrigerating the formed patties for 15 minutes helps them hold together during cooking and creates a crispier exterior.
- Perfect Pan Temperature: Ensure your olive oil is hot but not smoking. The right temperature ensures a golden-brown crust without burning.
- Don't Overcrowd: Cook crab cakes in batches to maintain proper heat and achieve that perfect crispy texture.
- Roasting Tip: When roasting the red pepper, be patient and turn it frequently to ensure even charring.
- Serving Suggestion: Pair with a light, zesty remoulade or fresh mixed greens to complement the rich flavors of the crab cakes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 22g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 120mg
