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Keto Crab Cakes with Easy Keto Remoulade
Crab cakes are a staple at every seafood restaurant worth its salt! And guess why? Because they are so-flippin'-easy-to-make! You can mortgage the farm and buy fresh lump crabmeat, but you don't have to! Crabcakes are amazing when make with claw meat and its HALF the price! These babies are sweet and briny, crispy on the outside and fluffy on the inside. Plop them on a bed of micro greens with a drizzle of Remoulade and they are TRES impressive! These crab cakes are also awesome served on a Ketonia bun with a spoonful of Keto Coleslaw on top for a stellar lunch!
Ingredients
Method
- Combine thousand Island dressing with horseradish and mustard. Refrigerate.
- Pick over crabmeat to remove any bits of shell.
- Finely mince celery.
- Combine with crab, panko, egg, mayo and Old Bayseasoning. Using hands or a spatula, mix all the ingredients together.
- Divide into 6 equal balls and flatten into crab cake.
- Heat sauce pan on medium high . Add butter. Once butter stops foaming place cakes in pan and fry for 2-3 minutes on each side, till nicely browned.
- Spoon remoulade sauce over crab cakes and serve.