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!
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!
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
- Sauté the zucchini and green onions in olive oil for five minutes. Leave to cool.
- In a large bowl beat an egg, then add Dijon mustard, crushed pork rinds, 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.
Recipe Notes
2g net carbs if serving four people as an appetizer
4g net carbs if serving two people as lunch
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Stacey Crawford says
January 26, 2017 at 10:50 amI love crab cakes and zucchini! Such a good idea to use pork rinds for crispness.
Katrin says
January 27, 2017 at 8:52 amI have never tried cooking with pork rinds. I can imagine that it tastes amazing! Thanks for the idea
Maya | Wholesome Yum says
January 27, 2017 at 9:27 amThese sound delicious! Perfect idea for low carb crab cakes!
Sarah says
February 1, 2017 at 12:02 amThese look amazing – and I’m not even that fond of crab! I need to give it another try!
Robin Garrison says
July 17, 2017 at 1:55 pmBet you could do this with Salmon and Tuna too..
Georgina says
July 17, 2017 at 2:44 pmYes!!!