Low Carb Zucchini Crab Cakes

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

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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!

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.

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

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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!

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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 ServingCalories 192Total Fat 5gSaturated Fat 1gCholesterol 198mgSodium 703mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 3gProtein 29g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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