Crabcakes & Dill Remoulade [Keto & Gluten-free]

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Crabcakes & Dill Remoulade

This recipe is really special to me… it’s inspired by the crabcakes I made for Gordon Ramsay that earned me a spot in the Top 20 on MasterChef Season 10!

The beautiful thing about this recipe, is just how simple and easy it is! The entire recipe is 5 (FIVE!) ingredients, all of which you can find at nearly any grocery store. I’ve also included the recipe for the simple, but delicious Dill Remoulade sauce to go with it — and you should make the sauce too! Its that good…

Oh, and did I mention the crabcakes WITH the sauce is almost ZERO CARBS? See macros below!

Fat: 37.4g // Protein: 25.5g // Carbs: 0.4g

(Note: Macros include 2x 2oz crabcakes and 2 TBS of sauce.)

INGREDIENTS:

Dill Remoulade:

  • 1 Cup - Mayo (Homemade or Store-bought)

  • 1 oz - Capers + Splash of caper juice

  • 5 or 6 - Cornichon Pickles

  • 1/3 Cup (Packed) - Fresh Dill

Crab Cakes:

  • 16 oz. - Lump Crabmeat (from USA preferred)

  • 2 TBS - Homemade or store-bought Mayo

  • 1 TBS - Old Bay Seasoning

  • 2 Eggs

  • ½ TBS - Dijon Mustard

DIRECTIONS:

Dill Remoulade:

NOTE: You will need an immersion blender for this recipe, with the matching blending cup. If you do not have one, use a small food processor.

  1. In the mixing cup, add all of the ingredients (listed above).

  2. Blend for 10-15 seconds until just combined. You do not want to blend too much, or it will turn liquidy.

  3. Set aside, and keep cool in the fridge.

Crabcakes:

  1. Using a cast-iron pan, heat the pan with enough oil to fully coat the bottom. Note: I use reserved bacon grease, from cooking bacon, but you can also use avocado or coconut oil. You want the pan to be very hot prior to frying.

  2. In a large mixing bowl, add crab meat, mayo, eggs, old bay, and dijon mustard. 

  3. Stir to combine, but do not over-mix. You want some crab lumps.

  4. Using a measuring cup (I use ⅓ cup size for medium crab cakes), scoop some of the crab mix and carefully drop into hot oil. Fry on each side until golden brown - 2 to 3 minutes each side. (NOTE: You do not want to touch the crabcakes while frying. This could cause them to fall apart. Just place it gently, and flip once.)

  5. Place on a plate lined with paper towels as they rest, and continue frying the rest, until you’ve used all of the crab mixture.

  6. Serve!

    Note: Serve with your favorite grilled veggies (i.e. asparagus), or serve over arugula!

Enjoy! And take pictures of your crab cakes!

Tag @chefmichael.keto on IG to be featured!

 
Recipes, Seafood, Gluten Free, Lunch, Snacks, Mains, DinnerMichael Silversteinketo, ketogenic, low carb, sugar free, gluten free, master chef, masterchef, crab, crabcakes, seafood, dill