Keto Crab Cakes and Feta Cheese Salad

As the sun sets on a warm summer evening, there’s nothing quite like the satisfying crunch of biting into a perfectly cooked Keto Crab Cake.

Paired with a refreshing Feta Cheese Salad, this dish is a symphony of flavors and textures that dance across your taste buds.

The tender lump crab meat is delicately seasoned with herbs and spices, then pan-fried to golden perfection, creating a crispy exterior that gives way to a succulent interior.

Meanwhile, the tangy feta cheese adds a creamy richness to the crisp, fresh vegetables in the salad, creating a delightful contrast that keeps you coming back for more.

100 grams Crab meat
2 Tbsp Almond Flour
¼ tsp Creole seasoning
1 Tbsp Leeks, chopped
2 tsp Parsley, chopped
1 Egg
¼ tsp Coconut Aminos
½ tsp Dijon Mustard
2 Tbsp Mayonnaise
Salt and Pepper
2 Tbsp Olive Oil, for frying

50 grams Romaine Lettuce, shredded
½ cup Cherry Tomatoes, halved
2 Tbsp Black Olives, sliced
60 grams Feta Cheese, crumbled
2 Tbsp Mayonnaise, to serve

1) In a bowl, combine all the ingredients of the crab cakes, except for olive oil.
2) Mix it until well combined.
3) Shape into little patties and place on a plate.
4) Heat olive oil in a pan.
5) Carefully add little crab cakes.
6) Slowly flip and cook the other side of the crab cakes. Set aside once cooked.
7) Now, prepare the salad ingredients.
8) Serve the crab cakes with all the salad ingredients and serve with mayonnaise.

Energy – 585.9 kcal
Protein – 20g
Fat – 52.3g
Carbohydrates – 8.8g