Savory Low-Carb Crab Cakes with Tilapia
These delectable crab cakes combine the flaky goodness of tilapia and imitation crabmeat with a delightful mix of spices and binding agents, perfect for a low-carb diet. Enhanced by zesty Dijon mustard and creamy mayonnaise, these cakes are packed with flavor yet light on carbs. The crunch from crushed pork rinds gives them an irresistible texture, making them a great appetizer or main course. Whether served with a squeeze of fresh lemon or your favorite dipping sauce, these crab cakes are sure to impress your friends and family, as they have ours during extensive taste tests!
6
Servings
183
Calories
12
Ingredients
Ingredients
Tilapia fillets or white fish fillet
1 lb (cooked and flaked)
Imitation crabmeat
1 lb (flaked)
Green onion
1 bunch (finely chopped)
Salt
to taste
Black pepper
to taste
Old Bay Seasoning
to taste
Dijon mustard
3 tablespoons
Mayonnaise
4 tablespoons
Eggs
3 large (beaten)
Pork rinds
1 (5 ounce) bag (crushed (spicy BBQ recommended))
Oil for frying
as needed (for frying)
Lemon
for serving (for squeezing)
Instructions
1
Preheat your oil in a large skillet over medium heat until it reaches approximately 350°F (175°C).
2
Microwave or bake the tilapia fillets until fully cooked and easily flaked, which usually takes about 5-8 minutes. Flake the imitation crabmeat as well.
3
In a large bowl, combine the flaked tilapia, imitation crabmeat, chopped green onions, beaten eggs, Dijon mustard, mayonnaise, and Old Bay seasoning. Season with salt and black pepper to taste. Mix until well combined; the mixture should be moist enough to hold together but not overly wet.
4
Finely crush the pork rinds using a food processor or chopper until you achieve a breadcrumb-like consistency. If desired, mix in additional Old Bay seasoning for extra flavor.
5
Shape the crab mixture into small patties (about 2-3 inches wide) and coat each patty in the crushed pork rind mixture, ensuring it's well covered.
6
Carefully place the coated patties into the hot oil, cooking in batches as needed to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
7
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Splash with fresh lemon juice, and serve warm with your favorite dipping sauce or a fresh salad.
Nutrition Information
12.5g
Fat
1.67g
Carbs
16.33g
Protein
0.17g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory Low-Carb Crab Cakes with Tilapia?
These are a seafood dish combining flaky tilapia and imitation crabmeat with savory spices, held together by a low-carb coating of crushed pork rinds.
How many carbohydrates are in each serving?
Each serving of these crab cakes contains approximately 1.67 grams of carbohydrates.
Is this recipe keto-friendly?
Yes, with high protein (16.33g) and very low carbs (1.67g), this recipe is ideal for keto and low-carb diets.
Can I use real crab meat instead of imitation crab?
Absolutely. You can substitute 1 lb of real lump or claw crabmeat for the imitation crabmeat for an even richer flavor.
What can I use if I do not have tilapia?
Any mild white fish fillet, such as cod, haddock, or pollock, can be used as a substitute for tilapia.
How do I prepare the fish for the mixture?
Microwave or bake the tilapia fillets for 5-8 minutes until they are fully cooked and can be easily flaked with a fork.
What provides the crunch in these low-carb crab cakes?
Finely crushed pork rinds are used as the coating to provide a crispy texture without the high carb count of breadcrumbs.
How do I crush the pork rinds effectively?
You can use a food processor or chopper to achieve a fine, breadcrumb-like consistency.
What is the recommended oil temperature for frying?
The oil should be heated to approximately 350°F (175°C) before adding the patties.
How long should I fry the crab cakes?
Fry the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I bake these crab cakes instead of frying them?
Yes, you can bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, though they may be less crispy than the fried version.
What kind of pork rinds work best?
While plain works fine, using Spicy BBQ flavored pork rinds is recommended for an extra kick of flavor.
What are the main binding agents in the recipe?
The mixture is held together using large beaten eggs, mayonnaise, and Dijon mustard.
What is the calorie count per serving?
There are approximately 183 calories per serving.
What seasonings are used in this recipe?
The recipe uses Old Bay Seasoning, Dijon mustard, salt, and black pepper.
How should I serve these crab cakes?
Serve them warm with a splash of fresh lemon juice and your favorite dipping sauce or alongside a fresh salad.
Can I make the mixture ahead of time?
Yes, you can prepare the fish and crab mixture and store it in the fridge, but it is best to coat and fry them just before serving.
Are these crab cakes gluten-free?
This depends on your choice of imitation crab and pork rinds. Check the labels, as some imitation crab contains wheat starch.
How do I prevent the crab cakes from falling apart?
Ensure the mixture is moist but not wet, and use the eggs as a binder. Chilling the formed patties for 30 minutes before frying can also help.
What size should I make the patties?
The recipe recommends shaping them into small patties about 2-3 inches wide.
How much protein is in one serving?
Each serving contains approximately 16.33 grams of protein.
Can I use an air fryer?
Yes, air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through, until crispy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat them?
Reheat in a skillet or oven to maintain the crispiness of the pork rind crust.
Is there any fiber in this recipe?
There is a very small amount of fiber, approximately 0.17 grams per serving.
Can I use green onions in the mixture?
Yes, one bunch of finely chopped green onions is included for flavor and color.
What kind of mustard is best?
The recipe calls for 3 tablespoons of Dijon mustard for its sharp, zesty profile.
Should I drain the crab cakes after frying?
Yes, transfer them to a paper towel-lined plate to drain any excess oil before serving.
Is this a good appetizer for parties?
Yes, these are excellent as a party food or appetizer because they are easy to portion and serve.