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Keto Crabcakes & Dill Remoulade

  Published on July 24th, 2019
  Reading time: 2 minutes
  Last modified September 25th, 2020
AuthorMichael SilversteinDifficultyIntermediateRating
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This recipe is really special to me… it’s inspired by the crabcakes I made for Gordon Ramsay that earned me a spot in the Top 20 on MasterChef Season 10!

The beautiful thing about this recipe, is just how simple and easy it is! The entire recipe is 5 (FIVE!) ingredients, all of which you can find at nearly any grocery store. I’ve also included the recipe for the simple, but delicious Dill Remoulade sauce to go with it — and you should make the sauce too! Its that good…

Oh, and did I mention the crabcakes WITH the sauce is almost ZERO CARBS? See macros below!

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients for Dill Remoulade
 1 cup mayonnaise
  cup fresh dill
Ingredients for Crab Cakes
 2 tbsp mayonnaise
 2 eggs
 ½ tbsp Dijon mustard
Directions for Dill Remoulade
1

NOTE: You will need an immersion blender for this recipe, with the matching blending cup. If you do not have one, use a small food processor.

2

In the mixing cup, add all of the ingredients (listed above) and blend for 10–15 seconds until just combined.
Note: You do not want to blend too much, or it will turn to liquid.

3

Set aside, and keep cool in the fridge.

Directions for Crab Cakes
4

Using a cast-iron pan, heat the pan with enough oil to fully coat the bottom.
Note: I use reserved bacon grease, from cooking bacon, but you can also use avocado or coconut oil. You want the pan to be very hot prior to frying.

5

In a large mixing bowl, add crab meat, mayo, eggs, old bay, and dijon mustard.

6

Stir to combine, but do not over-mix. You want some crab lumps.

7

Using a measuring cup (I use ⅓ cup size for medium crab cakes), scoop some of the crab mix and carefully drop into hot oil. Fry on each side until golden brown - 2 to 3 minutes each side. (NOTE: You do not want to touch the crabcakes while frying. This could cause them to fall apart. Just place it gently, and flip once.)

8

Place on a plate lined with paper towels as they rest, and continue frying the rest, until you’ve used all of the crab mixture.

9

Serve!

Note: Serve with your favorite grilled veggies (i.e., asparagus), or serve over arugula!

Category,

Ingredients

Ingredients for Dill Remoulade
 1 cup mayonnaise
  cup fresh dill
Ingredients for Crab Cakes
 2 tbsp mayonnaise
 2 eggs
 ½ tbsp Dijon mustard

Directions

Directions for Dill Remoulade
1

NOTE: You will need an immersion blender for this recipe, with the matching blending cup. If you do not have one, use a small food processor.

2

In the mixing cup, add all of the ingredients (listed above) and blend for 10–15 seconds until just combined.
Note: You do not want to blend too much, or it will turn to liquid.

3

Set aside, and keep cool in the fridge.

Directions for Crab Cakes
4

Using a cast-iron pan, heat the pan with enough oil to fully coat the bottom.
Note: I use reserved bacon grease, from cooking bacon, but you can also use avocado or coconut oil. You want the pan to be very hot prior to frying.

5

In a large mixing bowl, add crab meat, mayo, eggs, old bay, and dijon mustard.

6

Stir to combine, but do not over-mix. You want some crab lumps.

7

Using a measuring cup (I use ⅓ cup size for medium crab cakes), scoop some of the crab mix and carefully drop into hot oil. Fry on each side until golden brown - 2 to 3 minutes each side. (NOTE: You do not want to touch the crabcakes while frying. This could cause them to fall apart. Just place it gently, and flip once.)

8

Place on a plate lined with paper towels as they rest, and continue frying the rest, until you’ve used all of the crab mixture.

9

Serve!

Note: Serve with your favorite grilled veggies (i.e., asparagus), or serve over arugula!

Keto Crabcakes & Dill Remoulade

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