Updated: Dec 12, 2019
These crab cakes are absolutely delicious! They are so light and fresh and a great accompaniment to any summer dinner. Impress your family with these crab/fish cakes!
Total time: 20 minutes
Servings: 16 Macros for 1/16th of recipe:
Calories: 109 Fat: 6g Net Carbs: 1g Protein: 11g *Dipping in tartar sauce or Mayo will increase the fat!
(Ingredients can be purchased by clicking on the green link)
4 tbsp Ghee or Oil
1 clove garlic
2 cups cauliflower rice
1 ½ lb cod or seafood of your choosing
¼ cup diced onion
3 tbsp chopped parsley
zest of 1 lemon
juice of ½ lemon
1 tsp cumin
1 tsp dill
½ cup almond flour
¼ cup ground flax
½ tsp salt
¼ tsp black pepper
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Let’s Do This!
Add 1 tbsp of ghee and garlic to your pan on medium-high heat. Stir until ghee is fully melted and add your cauliflower rice, season with salt. Cook for about 5 minutes.
Remove from heat and place in a large mixing bowl.
Season fish fillets with salt and pepper. Add 1 tbsp of ghee to your pan. Cook fish for about 4 minutes on each side. Or warm fish/crab if precooked
Add fish to your bowl with cauliflower rice. Add in onion, parsley, lemon zest, lemon juice, cumin, dill, almond flour, flax, and eggs.
Combine gently with hands. Make sure to keep your fish/crab in large chunks.
Add ghee into pan. Form cakes using a ¼ cup measuring cup as your mold for consistent cakes.
Cook on medium-high heat until golden brown on both sides.
Serve with mayo or tartar sauce and Enjoy!
How We Did It!