These delicious, low carb Cajun Delight Keto Crab Cakes yield 8 large, mouth-watering entree-sized patties. Enjoy the irresistible taste of tender lump crabmeat combined with the warmth of the Cajun trinity in every bite!
Melt 2 tablespoons of butter in the pan, then add the chopped celery, mixed bell pepper, shallot, garlic, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper
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Sauté until the vegetables are translucent and soft, about 10 minutes.
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In a large mixing bowl, combine 1 large egg, 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon Louisiana hot sauce
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Add the sautéed vegetables to the bowl and mix until well incorporated
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Mix in 1/2 cup grated Parmesan cheese and 1/2 cup crushed pork rinds
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Gently fold in 1 pound of lump crabmeat.
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Line a large plate or rimmed baking sheet with parchment paper
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Form the crab mixture into 8 equal-sized patties
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Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and pan-fry the crab cakes until golden brown and crispy on each side. Be careful not to flip them too many times or they will fall apart.