Crab Cakes for Lent, Keto and Grain-Free!

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Crab Cakes have been a point of contention for me since I started living a ketogenic lifestyle.  I love to go to the Outer Banks in North Carolina with my family every summer.  Before living a ketogenic lifestyle, I LOVED to go out to eat as much as possible on vacation because I LOVE seafood.  Now, I know that I can go out and eat broiled or grilled fish.  Being dairy-free makes this a challenge, too, though.  Who wants to eat broiled or grilled fish without the butter to dip it in? Not to mention, it is VERY difficult to find a restaurant that is trustworthy.  What are the odds that I am truly not eating gluten or dairy when I am out.  I am fortunate to not suffer from Celiac Disease.  I don't have to worry about cross contamination too much....but, at the same time, I don't want to open that door.  I don't want to allow myself to be lazy or too carefree.  I am dedicated to this lifestyle, my health and well-being, and living my life in a way that best sets me up for a non-handicapped future.  I will happily sacrifice crab cakes at a restaurant in order to have a happy, healthy, active future with my family.  That sounds dramatic.  In my case, it has been no less dramatic than that statement.  And I suspect that, many people in my life, would find that statement to apply to them if they would truly try to eat intentionally, as well.

Back to Crab Cakes.  I love them.  I want them crispy on the outside...and soft on the inside.  I want them between two buns...and I want something fried on the side.  Luckily, most things that are delicious in a restaurant can be made to be healthy and ketogenic in your kitchen at home.  It just takes a little creativity and some time.  I served mine with "breaded" and fried zucchini with marinara on the side.  I also made the fat head rolls (shared below) to either serve as a bun....or just to have as a dinner roll.  I will share the zucchini recipe at another time.  Here are the crab cakes that I make at home:



Crab Cakes with Avocado Cream 
Ingredients:
For the Crab Cakes:
1 pound crab meat
1 Tablespoon Chia Seeds
1 Tablespoon Milled Flax Seed
1 egg
1 1/2 tablespoons Mayonnaise
1 teaspoon ground whole grain mustard
2 teaspoons Red Hot Sauce
2 teaspoons chopped, fresh parsley
salt and pepper to taste

For the Avocado Cream:
1 Avocado
1/2 Cup Coconut Yogurt
2 teaspoons Apple Cider Vinegar
2 teaspoons Red Hot Sauce
Sea Salt to taste

Directions:
Preheat oven to 350 degrees.

Avocado Cream:
Measure all ingredients for the Avocado Cream into a food processor.
Process until creamy.
Let chill in the fridge while you make the crab cakes.

Crab Cakes:
Mix all ingredients together in a large mixing bowl.
Form into patties.
Broil in the oven on low broil for 10-15 minutes until browned on top.
Remove from oven.

Serve hot with cool avocado cream on the side as garnish.

If desired, serve on Fathead Rolls from "How To This and That" found at the link below.  I find that I can make these with DAIYA, Dairy-Free Cheese and they are still delicious!
https://howtothisandthat.com/keto-fathead-rolls/

Keto Fathead Rolls

Are you in love with the popular fathead pizza dough? Then you will absolutely adore these keto fathead rolls. Use them for anything! Raised, soft, and delicious.
 Course Side Dish
 Cuisine American
 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 4 People
 Calories 160 kcal

Ingredients

  • 2 oz cream cheese
  • 3/4 cup shredded mozzarella
  • 1 egg beaten
  • 1/4 tsp garlic powder
  • 1/3 cup almond flour
  • 2 tsp baking powder
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 425°
    In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
  2. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
  3. Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese. 
  4. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
    Fold the plastic wrap over the dough and gently start working into a ball.
    Cover and refrigerate 30 minutes. 
  5. Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
  6. Sit cut side down on parchment paper or very well greased sheet pan.
    Bake 10-12 minutes or until golden and set up.


KetoRunningMama

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