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Maryland Crab Cakes with Steamed Broccoli

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Servings: 4 Prep: 55 min Keto Freezable Homestyle Stovetop Added 7 months ago Updated 7 months ago

Missing nutrition data for: Mayonnaise, Sea Salt, Lump Crab Meat, Almond Flour, Old Bay Seasoning, Broccoli

Maryland Crab Cakes with Steamed Broccoli

Ingredients

For the tartar sauce:

1 teaspoon sweet pickles

⅓ cup mayonnaise

ground black pepper, to taste

sea salt, to taste

For the crab cakes:

1 pound lump crab meat ⚠

2 teaspoons fresh parsley

1 lemon

1 egg

½ cup almond flour ⚠

2 tablespoons mayonnaise

2 teaspoons Old Bay seasoning, plus more to taste ⚠

1 teaspoon ground mustard

2 teaspoons Worcestershire sauce

½ cup extra virgin olive oil

For the broccoli:

2 heads broccoli ⚠

6 tablespoons extra virgin olive oil, or butter

⅓ teaspoon sea salt

Instructions

1. For the tartar sauce: Mince sweet pickles.

2. Mix all ingredients in a bowl. Refrigerate until ready to use.

3. For the crab cakes: Carefully remove any cartilage or shell from crabmeat. Chop the parsley. Cut the lemon into wedges. Beat the egg.

4. In a large bowl, mix almond flour, mayonnaise, Old Bay seasoning, parsley, mustard, Worcestershire sauce, and egg until well blended. Stir in crabmeat.

5. Shape into patties (one per serving).

6. In a heavy bottomed frying pan over medium high heat, heat oil until shimmering. In small batches, sauté both sides of each cake until golden brown.

7. For the broccoli: Break broccoli into florets.

8. Steam broccoli with a small amount of water in a covered saucepan until bright green and tender, about 2-3 minutes. Strain and toss with olive oil. Sprinkle with sea salt.

9. Serve crab cakes with steamed broccoli, tartar sauce, a wedge of lemon, and extra Old Bay seasoning to taste.

Per serving incomplete

21556

Cal

Carbs

2530g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%