This is a recipe I have created, modified from several recipes finding what works best. You have to use real crab, you cannot use fake. It will not be as low carb if you use fake, plus well its fake. I buy my crab at Sam's Club. They sell a 1lb pasteurized lump crab, for $19.99. If you live some place you can get fresh crab, even better. I was making these by the pound but I found the 1/2 pound at a time batches much easier to manage. This recipe makes nice moist crab cakes. I use Flavor God seasonings because they are high quality and low in sodium with no sugar.

• 8 oz of Real Pasturized Lump Blue Crab
• 1 egg
• 1 TBSP Coconut Flour
• 2 TBSP Almond Flour/meal
• 2 TBSP Lemon Garlic Flavor God
• If you don't have Flavor God, then use 1 TBSP Old Bay
• TBSP REAL Mayo (Hellman's or other high quality)
• 1 tsp Dijon Mustard
• Ghee or Coconut Oil Spray for pan

Wisk the egg, mayo, and mustard together, add the spices. Add the crab, mix it carefully with a spoon so you don't break the crab up too much. Or you can choose to break the crab up if you want it to be easier to chew to a paste. I choose to keep the crab lump intact for a more authentic feel. Sprinkle the coconut flour over this, then sprinkle the almond meal. Mix lightly.

Use a cookie sheet or something else flat, a large plate can work, and place wax paper on it.

Using a 1/ cup measuring spoon, place the measuring cup on a digital scale, taking into account the weight of the measuring cup, set scale to zero. Aim for about 3oz per crab cake. You should get 3 at almost exactly 3oz, and one at about 2.8. After weighing, using the measuring cup to keep the round shape, place on the wax paper. If you are going to bake in oven, keep them stacked high, if you want to pan fry them, flatten a little.

Chill in fridge 1 hour before pan frying, or place in freezer for 10-15 minutes. This helps it firm up so it doesn't break apart in the pan. Or you can just bake in the oven.

Modifications

You can skip the coconut flour and the almond meal if you want basically no carbs. You will have to bake these in the oven.

You can bake in oven on parchment paper at 375 for 10-15 minutes.

These work out to about 15g Protein and about 1.5 Net Carbs each.

I had crab cakes (well half of one AND it was a starter, not a main lol) in a restaurant over the weekend. It was okay but nothing beats home made fresh food so I will definitely try this! Thank you for sharing.

I live 45 mins from Baltimore and I seriously need to find a crab cake that works. I have a feeling most of what I have eaten in the past are more like Old Bay and crushed cracker cakes.

Thanks for this! I love crab cakes, and I love Old Bay too! Nothing wrong with tried and true!

The best low carb crab cakes are at Bonefish grill. They are basically all carb. The put just a few bread crumbs on top which you can scrape off.

Good to know! And I love Bonefish Grill! That is something that I can look forward to once I can eat real food. Do you think I could have them on the mushies stage? Or do I have to wait till I get on the full diet?

I had them on mushy stage but I should have waited. Crab is tougher than fish. Also at that time I could only eat 1/2 a crab cake. I can eat a whole one now. Around 3-4 weeks you should be good.