Low Carb Zucchini Crab Cakes

StepAwayFromTheCarbs.com

4.75 from 4 votes

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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Prep Time 10

Cook Time 15

Total Time 25

Makes: 4 Crab Cakes

Net Carbs: 4

Calories: 192

Ingredients Method Nutrition Notes

Ingredients

US CustomaryMetric

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 teaspoon lemon pepper seasoning
salt
8 oz fresh crabmeat

Step-by-Step 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.

Nutrition

Serving: 2Crab CakesCalories: 192kcalCarbohydrates: 5gProtein: 29gFat: 5gSaturated Fat: 1gCholesterol: 198mgSodium: 703mgFiber: 1gSugar: 3gNet Carbs: 4g

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)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.