Keto Crab Cakes With Garlic Aioli
Easy healthy crab cake alternative.
Servings: 12 crab cakes
Calories: 203kcal
Cost: $20
Equipment
- baking sheet
- Large ice cream scooper
Ingredients
- 2 whole eggs
- 1/2 cup avocado mayo
- 1/4 cup new bae seasoning or old bay
- 1/2 cup red onion chopped small
- 6 cloves garlic minced
- 1/2 cup celery chopped
- 2 cups almond flour
- 1 pound lump crab meat
- 1/4 cup buffalo sauce
- avocado oil spray
For the garlic aioli: (optional)
- 2 lemons juiced
- 1 cup avocado mayo
- 2 tsp dijon mustard
- 12 cloves garlic minced
Instructions
For the crab cakes:
- Preheat the oven to 350. Mix all ingredients (except the spray) together in a bowl. Spray the bottom of a non-stick baking sheet with the avocado oil. Using a large cookie scooper, scoop the crab cakes and release on to the baking sheet. Do this until you are out of the mix. Bake the crab cakes for 20 minutes. Let the crab cakes sit for 10 minutes prior to serving.
For the aioli:
- Place all ingredients in a bowl and mix.
Notes
Storage: You can store these crab cakes in the fridge for up to 3 days or in the freezer for up to one month.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Servings: This recipe yields approximately 12 crab cakes.
Nutrition
Serving: 1cake | Calories: 203kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 527mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg