Keto Maryland Crab Cakes
Inspired by Thomas Keller, modified for grain free or keto diet
Servings: 6 servings
Ingredients
- 16 ounces jumbo lump crabmeat
- 1/4 cup mayonnaise can use more if needed
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1 teaspoon flat Italian parsley
- 1 teaspoon Old Bay seasoning
- 1 teaspoon sea salt
- 1 tablespoon pimento chopped
- 1 egg beaten
- 2 1/2 cups Pork Panko or panko of your choice (see notes)
- 1 cup Remoulade
Instructions
- Drain crab meat well, but do your best to leave it in lump form.
- In large mixing bowl, mix all ingredients except pork panko.
- Add crab meat to mixture.
- Form into six crab cakes.
- Gently roll into pork panko.
- Heat non stick pan to medium low Fry crab cakes using no oil if using pork panko. Turn once the side is very crispy about five minutes per side.
- Serve with lemon wedges, tartar sauce or your favorite mayonnaise. I use an avocado oil based mayonnaise.