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Crab and Shrimp Cakes

Crab Cakes made with added shrimp, eggs, almond flour, cheese, and spices.

Course Appetizer, Dinner, lunch, Main Course, Side Dish, Snack, Snacks
Cuisine American, canadian
Keyword appetizer, crab, crab and shrimp cakes, crab cakes, garlic shrimp, high protein, no flour, shrimp

Ingredients

  • 120 grams crabmeat drained (tin)
  • 120 grams wild chilean shrimp chopped
  • 2 eggs
  • 1 tbsp fresh squeezed lemon (or lime) juice
  • 1 tbsp plain greek yogurt
  • 3 tbsp almond flour
  • 1/4 of a red pepper chopped finely
  • 1 green onion thinly sliced
  • 1/4 tsp flaked kosher salt
  • 1 garlic clove minced
  • 1 tbsp fresh parsley chopped fine
  • 1 tbsp grated parmesan cheese
  • Avocado oil spray (or 1 tsp olive or avocado oil)

Instructions

  1. Mix all ingredients together in a medium sized bowl.  Heat cast iron pan on medium heat.

  2. Spray pan with avocado oil.  Spoon mixture into frying pan with a tablespoon.  Cakes should be about 2 ½ inches wide, approximately.  Cook until browned on one side and then flip cake and brown the other side.

  3. Once both sides are browned (about 2-3 minutes per side),remove from heat.

  4. Shrimp and Crab Cakes go well with a little Caesar dressing on the side or simply enjoy plain with a lemon wedge.