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Baked Crab Cakes with Pork Rind Filler

Created by
  Published on December 21st, 2021
  Reading time: < 1 minute
  Last modified May 18th, 2022
baked crab cakes
ChefRhonda PlataDifficultyBeginnerRating
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Crushed pork rinds make the perfect keto substitution for bread crumbs so these crab cakes will have the taste and texture of the traditional favorite. If you can't find fresh crab, feel free to use canned and don't forget avocado oil mayo to dip!

Yields2 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

Ingredients

Ingredients
 2 tbsp mayonnaise
 1 tsp lemon juice
 ¼ tsp sea salt

Directions

Directions
1

Whisk the egg in a large bowl. Add the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and salt. Whisk well to combine.

2

Add the crab meat and the crushed pork rinds and gently stir, being careful not to break up the crab meat too much. Cover and refrigerate for 30 minutes to firm up.

3

Heat the oven to 425°F and line a baking sheet with parchment paper.

4

Remove the crab mixture from the fridge and divide it into even cakes roughly 2.5 inches in diameter. Do not flatten them. Place them on the baking sheet. Brush the top of the crab cakes with the melted butter (optional).

5

Bake for 13 to 16 minutes, until lightly browned around the edges. For extra color and crispiness, broil for 1 to 2 minutes on high. Remove from the oven and enjoy!

Ingredients

Ingredients

Ingredients
 2 tbsp mayonnaise
 1 tsp lemon juice
 ¼ tsp sea salt

Directions

Directions

Directions
1

Whisk the egg in a large bowl. Add the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and salt. Whisk well to combine.

2

Add the crab meat and the crushed pork rinds and gently stir, being careful not to break up the crab meat too much. Cover and refrigerate for 30 minutes to firm up.

3

Heat the oven to 425°F and line a baking sheet with parchment paper.

4

Remove the crab mixture from the fridge and divide it into even cakes roughly 2.5 inches in diameter. Do not flatten them. Place them on the baking sheet. Brush the top of the crab cakes with the melted butter (optional).

5

Bake for 13 to 16 minutes, until lightly browned around the edges. For extra color and crispiness, broil for 1 to 2 minutes on high. Remove from the oven and enjoy!

Baked Crab Cakes with Pork Rind Filler

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