These low carb crab cakes have all the flavor of traditional crab cakes, with only 4 g of net carbs per serving. Serve with a spicy Cajun Mayo for an extra kick of flavor.
I know a lot of bloggers who post teasers about their recipes on their various social media channels. It seems to be quite an effective strategy for them. For me…not so much. It’s rather a scary prospect, actually. If by chance I happen to mention something that catches the fancy of a reader, I won’t hear the end of it. I will get hint after hint, prod after prod, until I break down and post the darn thing! Oh yes, there is a particular reader who does this and she knows who she is. And I love her dearly for it, because that kind of devotion is pretty darn flattering. Who knew my recipes could inspire such a following?
The low carb, gluten-free crab cakes were one such recipe. I mentioned them offhand on Facebook, but I had agreed to save them for one of my August contributions to A Sweet Life Diabetes Magazine. A Sweet Life and I have grown up together, if you will. Way back when I was a relatively new blogger, they reached out and asked if they could use one of my recipes. They also encouraged me to take a stab at writing some of my first feature articles. They have always been wonderfully supportive of me and I hope I can say the same of my attitude toward them. I love their mission of diabetes awareness, and of supporting the diabetes online community. I love their approach; it’s real, it’s sometimes gritty, and it doesn’t sugar-coat the truth. Sugar-free diabetes awareness – I can dig it. Since I have my own frustrations with conventional nutritional advice, I am delighted that they embrace the low carb lifestyle as whole-heartedly as I do. To this end, I have always let them have free reign with republishing my recipes in full, no strings attached.
But now we’ve come to a little arrangement where I will be contributing on a regular basis, twice a month. These will be original recipes, the content solely owned by them. Which means that you, my dear reader, will only get a little teaser here and then you will need to click through to A Sweet Life for the full recipe. Can you dig it?
Low Carb Crab Cakes with Cajun Mayo. Click through. It’s worth it.
Serves 5: Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.
Per Serving: 360 Calories; 26g Fat (63.0% calories from fat); 25g Protein; 9g Carbohydrate; 5g Dietary Fiber; 189mg Cholesterol
elaine says
I was disappointed that A SWEEET LIFE did not give nutrition info.
Carolyn says
The nutritional info is on my post. Thanks!
Melanie says
Is there a reason why it isn’t included with the recipe on A Sweet Life? I’ve always been confused why carb counts are hardly ever included on that site which is geared toward diabetics who count carbs.
Carolyn says
I suppose you should ask them. I know they’d love your feedback!
Eric says
Add me to the list of those who wish the site supplied nutritional info (and thanks for providing it here). Seems like it was a conscious decision on their part. And I cringe at articles that say that a target for A1C for diabetics is anything under 8.
Destiny says
I wonder if these could be broiled instead of fried?? thoughts?
Carolyn says
Not sure. The frying helps hold them together. But you can certainly try!
Destiny says
I will attempt 1 or 2 of them.. 🙂 i’ll let you know how they turn out!
Laura @ Family Spice says
Crab cakes are da bomb! I may not NEED to be low-carb, but I really don’t like the bread fillers messing up crab cakes. Can’t wait to try these out – especially the cajun mayo!
Dorothy @ Crazy for Crust says
I looooove crab cakes. My dad has gotten to the point that he has to count carbs and so I know I’ll be trying out some of your recipes for him!
Alison @ Ingredients, Inc. says
these look amazing!
[email protected] says
Mmm, I’m thinking this is dinner tonight!
Jeanette says
These look fantastic Carolyn! Just popped over to take a look at the recipe. Love the flax seed in these little crab cakes.
Carole says
Fantastic! How about linking it in to Food on Friday over at Carole’s Chatter http://caroleschatter.blogspot.co.nz/2013/08/fish-cake-recipe-links-food-friday.html which is collecting all sorts of fish cakes. Cheers
Vanessa says
Hi there – great idea but as an FYI Worcestershire sauce has wheat in it so it’s not gluten-free.
Carolyn says
Actually, Lea and Perrins is totally gluten free. http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx
So yes, these are still gluten-free.
Karna says
Look great!
Sharon says
I made these tonight for my husband and I. I halved the recipe since it was just the two of us. I used canned white meat crab meat, so even though each can said 6 ounces, the actual content of crab meat was only 2.7 oz each can so I ended up only making 4. I loved them with the Cajun Mayo, you could hardly taste that I burnt them :(. But they really were good, I will be making these again. Thanks again for a wonderful recipe.