Fish

Keto Mini Crab Cakes is for Dinner.

Keto Mini Crab Cakes takes 150 minutes to prepare.

Keto Mini Crab Cakes takes 15 minutes to cook.

Keto Mini Crab Cakes makes 30 servings.

The ingredients for Keto Mini Crab Cakes are:

0.50 cup Egg substitute, liquid (Egg Beaters)
2 tbsp Olive Oil
2 cloves Garlic
1 tbsp Parsley
100 Green Peppers (bell peppers)
100 Shallots
100 Peppers, sweet, red, fresh
1 tsp Old Bay Seasoning
2 tsp Guldens Spicy Brown Mustard
42 grams Pork rinds, Epic artisanal salt & pepper
16 oz Crab Meat (Claw) - Culinary Reserve
0.13 cup Parmesan Cheese, grated

Here is how you make Keto Mini Crab Cakes:

Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Saute the onion, bell peppers, and garlic until the pepper is limp, approximately 3 to 5 minutes. Add the egg substitute, mustard, parsley, Old Bay Seasoning, and 1/2 of the pork rind "bread crumbs," and mix well. Check for moisture, and if needed, add a dash of milk or almond milk if needed. Gently fold in the crabmeat. Form the mixture into 10 large patties, or about 30 mini crab cakes. In a mixing bowl, combine the remaining 1/2 of the pork rind bread crumbs with the Parmesan cheese. Pat this topping onto both sides of the patties. Refrigerate until firm, at least 2 hours. Using a skillet, heat 1 tablespoon of olive oil over medium heat. Saute the crab cakes for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.I serve these with a version of Paula's Lemon-Dill Sauce as well as a squeeze of fresh lemon juice.

The nutritional information for Keto Mini Crab Cakes is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 39.3

• Total Fat: 1.7 g
• Cholesterol: 12.5 mg
• Sodium: 112.8 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.1 g
• Protein: 4.8 g