Skip to Content

Low Carb Zucchini Crab Cakes

Low CarbKetoGluten FreeDairy Free

These zucchini crab cakes are low carb and are perfect for serving as an appetizer for four or a lunch for two!Low Carb Zucchini Crab Cakes - perfect for lunch or an appetizer! Gluten free and keto recipe.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

These crab cakes are loaded with healthy shredded zucchini and have crushed pork rinds instead of breadcrumbs! It's a handy trick and goes to show just how useful pork rinds can be!

How to Make Low Carb Zucchini Crab Cakes

Use a grater or Microplane to shred a medium zucchini. You could also use an attachment on a food processor but for one zucchini I think grating it is quicker!Low Carb Zucchini Crab Cakes - perfect for lunch or an appetizer!

Sauté the zucchini in olive oil with some finely chopped green onion in a large skillet for five minutes. Leave to cool.

In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds (I just place them in a plastic sandwich bag and crunch them into crumbs!), lemon pepper seasoning, salt, and fresh crabmeat. Squeeze the zucchini and green onion through a few layers of paper towel to remove excess moisture, then add to the bowl.

Mix everything together well then form into four cakes. Using the same pan as before, add some oil then fry the crab cakes for five minutes on each side, turning carefully.Low Carb Zucchini Crab Cakes - perfect for lunch or an appetizer! Gluten free and keto recipe.

 

These can be enjoyed on their own but a dollop of mayo would be great with them too!

Low Carb Zucchini Crab Cakes

Low Carb Zucchini Crab Cakes

Yield: 4 Crab Cakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These zucchini crab cakes are low carb and are perfect for serving as an appetizer for four or a lunch for two!

Ingredients

  • olive oil
  • 1 medium zucchini, shredded or grated
  • 3 green onions, finely chopped
  • 1 egg
  • 1 tbs Dijon mustard
  • ½ cup crushed pork rinds
  • ½ tsp lemon pepper seasoning
  • salt
  • 8 oz fresh crabmeat

Instructions

  1. Sauté the zucchini and green onions in olive oil for five minutes. Leave to cool.
  2. In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds, lemon pepper seasoning, salt, and fresh crabmeat.
  3. Squeeze the zucchini and green onion through a few layers of paper towel to remove excess moisture, then add to the bowl.
  4. Mix everything together well then form into four cakes. Using the same pan as before, add some oil then fry the crab cakes for five minutes on each side, turning carefully.

Notes

2g net carbs if serving four people as an appetizer
4g net carbs if serving two people as lunch (as shown in data panel)

Nutrition Information
Yield 2 Serving Size 2 Crab Cakes
Amount Per Serving Calories 192Total Fat 5gSaturated Fat 1gCholesterol 198mgSodium 703mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 3gProtein 29g
Save

Save

Save

Save

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Best Low Carb Keto Zucchini Recipes | All Day I Dream About Food

Thursday 10th of August 2017

[…] Zucchini Crab Cakes from Step Away From the Carbs […]

Robin Garrison

Monday 17th of July 2017

Bet you could do this with Salmon and Tuna too..

Georgina

Monday 17th of July 2017

Yes!!!

Sarah

Wednesday 1st of February 2017

These look amazing - and I'm not even that fond of crab! I need to give it another try!

Maya | Wholesome Yum

Friday 27th of January 2017

These sound delicious! Perfect idea for low carb crab cakes!

Katrin

Friday 27th of January 2017

I have never tried cooking with pork rinds. I can imagine that it tastes amazing! Thanks for the idea

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe