Keto Crabcakes & Dill Remoulade

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.

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.

Set aside, and keep cool in the fridge.

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.

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

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

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.)

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.

Serve!

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