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!

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

Course: Lunch

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Calories: 192 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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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.

Recipe Notes

2g net carbs if serving four people as an appetizer
4g net carbs if serving two people as lunch

Nutrition Facts

Low Carb Zucchini Crab Cakes

Amount Per Serving

Calories 192 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 198mg 66%

Sodium 703mg 29%

Potassium 629mg 18%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 3g

Protein 29g 58%

Vitamin A 9.9%

Vitamin C 29.9%

Calcium 14.4%

Iron 9.4%

* Percent Daily Values are based on a 2000 calorie diet.

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