Low-Carb Crab Cakes

Yeah, I’m not sure what’s going on, either.

It’s been so many years since I’ve had crab cakes. Once I found that I couldn’t process wheat, crab cakes became verboten for me. I was quite the sad panda. I mean, I was already not supposed to eat them because I was allergic, also, to iodine, which is found in shellfish. But, that was worth the risk. Hives are much easier to deal with than intestinal distress for days.

Still. I haven’t had crab cakes in a very long time. So, finding this recipe was so awesome and amazing.

We bought canned crab meat specifically for me to make this recipe. Cameraman Ken said, “I’m going to get lump crab meat because if we need it broken up, we can just break it up.” He grabbed 3 cans and we went about our business. I pulled out said cans to make this dish and, low and behold, it was not lump crab meat. It was “regular” crab meat.

It still worked. Mostly. The lump crab meat would have probably worked better and had a better texture. Even after sticking them in the freezer for about 45 minutes, they were still difficult to put into the pan to fry up. Still tasted delicious.

I really liked the flaxmeal in this blend, as opposed to the almond flour. I find that almond flour has a stronger flavor than I’d like and the flaxmeal does not. I also want to note that I had fish two days in a row! Fish Friday this week was a low-carb fish & chips, featuring cod and zucchini fries. I really miss my air fryer. I think that would have been better for the zucchini. Regardless, that was a tasty meal and the homemade tartar sauce was very good, as well…though…missing something. Probably vinegar.

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