Keto Lemon Scented Crab Cakes
Well, it’s officially Day 11 of being KETO. I have to say, it’s not as bad as I thought. I was even able to withstand that amazing donut shop located next to my hotel. I walked right on by. It was calling my name, but, I didn’t listen…at all.
I’ve been free of carbs and sugar for 11 whole days. WOW. Who have I become?
Anyway, it’s not that you can’t do keto while out and about. It’s just that it’s really HARD to do it. Because, temptation is literally all around you. At any rate, here’s another really great recipe. I do know that all the folks from Maryland will probably have something to say about the addition of so much lemon. But, I think citrus and seafood just go hand in hand. So, well, here goes.
Lemon Scented Crab Cakes
1 pound of jumbo lump crab
1/2 cup of avocado mayo
1/2 teaspoon of Kosher salt
1/4 teaspoon of black pepper
1/2 teaspoon of Old Bay Seasoning (plus a pinch more, if you’d like)
1 teaspoon of fresh parsley, chopped
1 1/2 tablespoon of almond flour
the juice of half a lemon
the zest of 1 lemon
1 tablespoon of butter
To start, preheat the oven to 400 degrees.
Then, in a large bowl, combine the mayo, salt, pepper, Old Bay, parsley, almond flour, lemon zest, and lemon juice. Mix thoroughly. Then, carefully fold in the crab. Form into about 3 nice sized cakes and set aside in the fridge for about 20 minutes to firm and come together.
Then, take the butter and smear it around the bottom of a cast iron skillet. Place the crab cakes in the skillet and cook in the oven for about 10-12 minutes or until golden brown on the outside and hot in on the inside.
Serve while warm!