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Crab Cakes and Tartar Sauce

Crab cakes are keto friendly and also make quite a large portion!
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Rating: 0
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Course Dinner
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings

Ingredients

Course Dinner
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings

Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Instructions

  1. After measuring all ingredients on a gram scale, fold the crab meat and canola oil into the egg whites. Melt the butter in a nonstick frying pan. Make 3–4 crab cakes in the pan and fry them similar to a pancake. When the edges are slightly browned and cooked, flip them over to cook the other side. Cook them until they are cooked thoroughly and move them to a serving plate. Scrape all of the fat out of the pan onto the crab cakes. Mix the mayonnaise and the relish together and serve as a dipping sauce. Serve the celery on the side.
  2. Notes: If an all-in-one style meal is desired, simply chop the celery very fine and mix all of the ingredients together. Cook by the same method and serve.
  3. Add a pinch of seafood seasoning, such as Old Bay, to add a bit of extra flavor to the crab cakes.
  4. If your ratio allows, swap out the tartar sauce for “cocktail” sauce by mixing horseradish with low-sugar ketchup.
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