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!
Whisk the egg in a large bowl. Add the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and salt. Whisk well to combine.
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.
Heat the oven to 425°F and line a baking sheet with parchment paper.
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).
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!
2 servings
2 crab cakes
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
