
Not only are these top notch crab cakes, they're low carb crab cakes! A perfect use for leftover crab meat - but honestly, they're so good, it's worth it to go out and BUY crab meat just to make these. Healthy and delicious!
I'd lie if I said I've always loved crab meat. In fact, it repulsed me for the majority of my life. Mostly because crabs, in my eyes, resemble spiders too much. When I was forced to eat crab meat at a crab boil with Cody's family, I had to face my fear and - shocking development - I fell in love with it. Although, to be honest, I didn't exactly face my fear. Cody still had to pull the legs off for me.
Crabs were stacked a foot high on the table. It was ridiculous. After hours of picking, we had barely made a dent in them and even with the help of the neighbors, we couldn't finish it. So, that's how Cody and I ended up being sent home with a bag of crabs.
We knew right away that we wanted to make crab cakes with those leftovers, and that's exactly what we did. We had about 1 pound of meat and it was the perfect amount for 4 decent sized cakes. One of them filled me right up.
After cooking a few minutes on each side you're left with beautiful cakes. A crispy skin and soft center, bursting with deliciousness. I would have loved to have these on a sandwich, but instead of that, we decided to let the cakes have all the glory. We made a crab cake salad with some baby spinach, cherry tomatoes and a drizzle of our amazing Mango Remoulade.
It was to die for. Almost too pretty to eat!
📋 recipe

Low Carb Crab Cakes
Ingredients
- 1 lb cooked blue crab meat (we used leftover crab meat from a big shrimp and crab boil)
- 1 egg (large)
- ¼ red bell pepper (finely diced)
- ¼ green pepper (finely diced)
- ¼ cup mayonnaise
- 1 teaspoon old bay seasoning
- ¼ teaspoon salt
- ¼ cup fresh parsley (roughly chopped)
Instructions
- Mix all the ingredients together in a bowl until it is well combined.
- Divide the mixture into four and use your hands to form it into cakes. You can also make 8 smaller ones, it’s your choice.
- Let the cakes rest in the refrigerator for at least 20 minutes.
- Heat up a pan over a medium heat and then cook the crab cakes for about 4 minutes on each side.
- Serve immedaitely.
Nutrition
Low Carb Crab Cakes - Pin it!
Yvonne says
Easy and delicious! Thank you!
Laverne says
Clarify the amts of peppers please. Thanks
Jenny Lynn says
Can you please tell me the nutritional facts per serving for this dish? Thank you!