Abbie has been begging me for weeks to make salmon cakes since she has a love for seafood that I just do not understand or share. That is something her and her Dad have in common and I try very hard to accommodate it at least once every couple of weeks with shrimp scampi or Ahi Tuna. I grew up with fried salmon cakes for dinner but I remember vividly my Mom making them with that red canned salmon and the gross product that came out it (insert gagging sounds here). I remember her picking through the fish to get out the bones and the skin and then forming the patties and by the end, the product was fantastic but also loaded in carbs! Now they make skinless and boneless salmon, so there is no picking through that stuff, but in my house, we have the issue that Andy loves all seafood except… yep you guessed it… salmon cakes.
So, I went searching for a crab cake recipe since Abbie has had them before at restaurants while on vacation and loved them and her Dad loves them. The problem is that normal crab cakes have upwards of 15-20g of carbs for 2 cakes. I know that doesn’t sound like a lot but when you add in a side dish or two that will make a meal around 50 to 60 grams of carbs and we have already been through that conversation right?
So, I went searching and still couldn’t find exactly what I was looking for. Either they were deep fried or fried in oil or still contained a lot of bread crumbs or no seasoning. So, I decided to put some things together and come up with my own. It started with basics that I knew: premium lump crab meat, eggs, olive oil or avocado mayo, Dijon mustard, and lemon juice. Now to make sure it stuck together. I didn’t want to use bread crumbs but it had to hold together. So, I decided to use panko bread crumbs instead and at some point, I may try an alternative and see if I can bring the carb count down even lower but these are pretty darn low as it is. Next, I moved on to seasoning. I of course knew I wanted them to contain minced garlic, salt and pepper. Then I added some mango habanero seasoning, ancho Chile powder, basil, and oregano. I know lots of spices but I like a lot of taste! Once everything is mixed I made the patties and laid them out on a sheet pan, placed them in the refrigerator for an hour so they could set.
I let them set in the fridge while I picked the girls up from school. Today was a very busy after school day because it was a Dexcom sensor change day, I had to get dinner finished, and I had to be at work by 6pm. So as soon as the girls got Abbie’s old sensor lathered up with Uni-solve so it would come easy and then went to work finishing these up on the stove. On days that I work I don’t usually sit down with my family to eat and today wasn’t any different. So, I finished the crab cakes, placed them on platter with a bit of Yum Yum sauce on top. I spiralized a couple of zucchinis, put them in the oven with olive oil, salt pepper, parmesan cheese and garlic at 375 for about 15 minutes for a side dish and their dinner was complete. I wasn’t really sure how the crab cakes or the zucchini noodles were going to go over with Andy and Abbie but I was sure that a meal that would normally be around 60g of carbs and I had been able to get it down to 18g of carbs for 2 crab cakes and a heaping portion of the noodles was a win-win even if I needed to tweak the recipe at some point.
I was about half way to work when my Carplay in my Jeep interrupted my Juicebox Podcast and told me I had a new text message from Andy. The text message read, “these crab cakes will forever be named, Oh my god crab cakes!” An immediate second message came through that read, “with the zucchini noodles this meal was better than a restaurant.” So, I responded back, “I guess it’s blog worthy then, huh?”. And here we are. I hope you enjoy the recipe.
Makes 12 Crab Cakes / 1 Serving = 2 Crab Cakes
Nutrition: Calories: 219| Fat: 14| Carbs: 4.6g| Protein: 20g
- 3tbsp of Olive Oil or Avocado Mayonnaise
- 2tsp of Dijon Mustard
- 1/2tsp Himalayan Pink Sea Salt (or to taste)
- 1/2tsp Black Pepper
- 2 Large Eggs
- 1tsp Lemon Juice
- 1-2tsp minced garlic
- 1lb lump crab meat, picked
- 2/3 cup panko bread crumbs
- 1/2tsp mango habanero seasoning
- 1/4tsp ancho Chile powder
- 1/2tsp basil
- 1/2tsp oregano
- 2tbsp parsley
- 3tbsp butter
- 1-2tbsp of Yum Yum Sauce
- Whisk together mayonnaise, mustard, sea salt, pepper, lemon juice and eggs. Gently stir in crab meat, panko, garlic and the rest of the seasonings.
- Shape mixture into 12 patties pressing them gently to flatten. Place patties on a baking sheet. (I line mine with aluminum foil to lessen clean-up). Cover with plastic wrap or aluminum foil.
- Refrigerate for 1 hour or you can place in freezer for 30-40 minutes if short on time.
- After 1 hour, melt 1-1/2 tbsp of butter in a large skillet over medium-high heat. Make sure the pan it preheated and butter is melted completely.
- Added 4-6 patties to the skillet; cook 2-1/2 minutes on each side or until a golden-brown color. Remove from pan.
- EXTRA STEP! This is optional: before placing next patties in the pan, I rinse the old butter out and wipe with paper towel. This keeps them from blackening.
- Melt additional 1-1/2tbsp of butter in skillet and repeat step 5.
- Garnish with parsley.
- Top with Yum-Yum sauce. I pour Yum Yum sauce into a table spoon and drizzle over the patties.