Thank you, Headbanger’s Kitchen, for helping me enjoy those cans of crab meat I recently bought.

The best thing about this recipe is that it brings a very different flavor palette to my keto repertoire from the traditional keto plate.

Uncharacteristically, Sahil Makhija actually uses keto-hostile breadcrumbs. I substituted a bit of almond flower. The recipe is terribly trivial, and he list of ingredients probably uses things you’ve already got in the fridge:

  •  2 cans Geisha Wild Caught Fancy Crab Meat, 6 oz each
  • 1/2 egg (yes, half; a whole egg makes it, well, eggy-tasting)
  • 2 tbsp almond flour
  • 3 tbsp mayonnaise
  • 1 tsp any mustard that you like
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbsp parsley (fresh, optional)
  • hot sauce (very optional)
  • 4 tbsp Butter (into the pan)

Combine everything except the parsley and butter into a mixing bowl while you heat up your pan on medium heat. Stir until it’s combined. Sahil use a cookie round to shape the crab cakes; I just spooned the mixture onto the browning butter. Keep an eye on the progress of browning, flip when satisfied. Enjoy!


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