These keto crabcakes, courtesy of recipe developer Chelsea Cohen of SlimFast, prove that you don’t have to give up tasty appetizers just because you’re on the keto diet.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Heat a medium skillet with oil and sweat finely minced shallots until translucent, stirring frequently, about 5-7 minutes.
- Add the garlic and cook a minute longer, or until fragrant. Remove from heat and transfer contents to a dish. Set aside.
- In large bowl, transfer small amounts of crab to the large bowl with your hands.
- Add the egg, mayonnaise, hot sauce, mustard, parsley, chives and Old Bay seasoning to the crab. Gently fold to combine the ingredients.
- Next, fold in the almond and coconut flours. If the mix seems too wet, add coconut flour 1 tbsp at a time until desired consistency is reached.
- Scoop out about 1 tbsp of mix. Shape crab cakes and place on parchment-lined baking sheet.
- Once you have shaped and placed all of the cakes, bake in the oven for about 15 minutes, or until golden.
- Remove from the oven and give each side a quick sear in a hot, lightly oiled skillet if desired. Place on a platter and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set