The kids are feeling a bit toady after weeks of holiday eating and have decided to go on a keto/Atkins low-carb diet. These diets are vegetable/protein forward. Usually, I go with dishes where I can serve the starch on the side, for those who wish for more.
I was making hamachi shots, Jamaican fish parcels, and a Caribbean slaw, but I did not think it would be quite enough to fill people up. I decided to do one more dish, crab cakes. The question remained, how do you create seafood cakes without starchy bread crumbs? This was my solution.
Karl’s Keto Crab Cakes
3 large eggs
2 Tbs. Japanese mayonnaise
2 tsp. Worcestershire sauce
3 green onions, finely diced
¼ cup celery, finely diced
¼ cup red bell pepper, finely diced
¼ tsp. Kosher salt
2 Tbs. flat leaf parsley
½ tsp. black pepper
8 oz. crab lump meat
1. Put all of the ingredients—except the crab—into a medium bowl and whisk to thoroughly combine.
2. Gently mix in the crab.
Tip: You want the crab to be as lumpy as possible, not torn into fine shreds by over mixing.
3. Pam a mini muffin tin and scoop the crab mixture in to each hole.
Tip: You want each cup to be slightly under full or just full.
4. Place the mini-muffin pan in a pre-heated 300º F oven and bake for 20-30 minutes.
Note: Check for doneness after 20 minutes by inserting a toothpick into one of the cakes in the middle of the pan. When the toothpick comes out clean, the cakes are done.
5. Remove the crab cakes from the pan and arrange them on a serving plate.
Tip: You may garnish with parsley and serve tartar sauce on the side.
6. Serve warm.