If you're on a keto diet or simply looking for a gluten-free alternative to traditional crab cakes, this recipe using pork rinds is a fantastic option. These keto crab cakes deliver the savory taste and satisfying texture you crave, without the added carbs from breadcrumbs or other fillers.
Why Pork Rinds?
Traditional crab cake recipes often rely on bread crumbs, panko, or crackers as a binding agent. However, these ingredients are typically high in carbohydrates. Pork rinds offer a clever solution, providing a crispy texture and savory flavor while keeping the carb count low. They act as an excellent high-carb breading surrogate.
Ingredients
Here's what you'll need to create these delicious keto crab cakes:
- Crab meat (fresh or pasteurized, jumbo lump or backfin)
- Pork rinds (crushed)
- Mayonnaise
- Egg or egg yolk
- Worcestershire sauce
- Mustard (spicy brown or your favorite)
- Lemon juice and zest
- Old Bay Seasoning (for Maryland-style crab cakes)
- Hot sauce (optional, for a kick)
- Coconut flour (optional, as a binder)
- Nutritional yeast (optional)
- Spices: salt, pepper, paprika, garlic powder, onion powder
- Fresh parsley or green onion (optional, for garnish)
- Oil or ghee (for frying)
Step-by-Step Instructions
- Prepare the Pork Rinds: You can buy crushed pork rinds or crush them yourself by placing whole rinds in a ziplock bag and rolling over them with a rolling pin. Pre-crushing and freezing the rinds can help reduce the pork flavor and odor.
- Mix Wet Ingredients: In a medium bowl, whisk together the mayonnaise, egg (or yolk), Worcestershire sauce, mustard, lemon juice, and hot sauce (if using).
- Combine Dry Ingredients: In a large bowl, combine the crushed pork rinds, coconut flour (if using), nutritional yeast (if using), and spices.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir to combine.
- Add the Crab Meat: Gently fold in the crab meat, being careful not to over-mix or break down the chunks of crab. Remember to remove any pieces of crab shells if you used fresh crab. The mixture should be loose, not tightly packed.
- Refrigerate (Optional): For firmer crab cakes, refrigerate the mixture for at least an hour or overnight. This helps the ingredients bind together.
- Form the Crab Cakes: Use an ice cream scoop or spoon to portion out the crab cake mixture. Gently shape the portions into patties, pressing them slightly. Be careful not to squash the crab cakes when forming the patties.
- Cook the Vegetables (Optional): For a New Orleans-inspired variation, sauté finely chopped celery, bell pepper, shallot, and garlic in butter until softened. Mix these cooked vegetables into the crab mixture.
- Fry the Crab Cakes: Heat the oil or ghee in a large skillet over medium to medium-high heat. Place the crab cakes in the skillet and fry each side for 3-4 minutes, or until they are golden brown and crispy.
- Air Fry the Crab Cakes (Optional): You can also cook these in an air fryer for about 10-12 minutes at 400 degrees F.
- Bake the Crab Cakes (Optional): Preheat oven to 425 degrees F. Place the crab mix into equal balls and place on parchment paper on a baking pan.
Serving Suggestions
- Lemon Aioli: Enhance your crab cakes with a simple lemon aioli. Whisk together mayonnaise, lemon zest, and lemon juice.
- Main Dish: Serve 6-8oz portions of crab cakes as a main course.
- Appetizer: Make smaller, 2oz crab balls for parties.
- Side Dish: Pair with steamed broccoli, keto-baked cod, or a salad.
- Crab Cake Eggs Benedict: Get creative and use a crab cake in place of the Canadian bacon.
- Sauce: Remoulade sauce is a tangy creamy sauce that’s perfect for any seafood, especially crab cakes.
- On a Bun: Throw a crab cake in between some low-carb bread.
Tips and Considerations
- Crab Meat Quality: Use the best quality crab meat you can afford. Fresh, jumbo lump crab meat is ideal, but pasteurized crab meat from the Philippines or Vietnam can also work well.
- Don't Overmix: Be gentle when mixing the crab meat into the other ingredients. Overmixing can result in tough crab cakes.
- Adjust Seasoning: Taste the mixture before forming the crab cakes and adjust the seasoning as needed.
- Freezing: To freeze, mix and shape the raw crab cakes, then freeze them. Thaw before cooking.
- Reheating: Reheat crab cakes in the oven or air fryer at 350°F until heated through. For a crispy outer layer, pan-fry them.
Variations
- New Orleans Style: Add sautéed celery, bell pepper, shallot, and garlic to the crab mixture.
- Spicy: Add a dash of hot sauce or a pinch of cayenne pepper to the mixture.
- Herbaceous: Incorporate fresh herbs like dill, chives, or tarragon.
- Shrimp or Catfish Cakes: Substitute crab meat with shrimp or catfish.
Nutritional Information
This keto crab cakes recipe is naturally high in fat and low in carbs. Using pork rinds instead of traditional breadcrumbs significantly reduces the carbohydrate content.
Storage
Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days.
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