Crab cakes are keto friendly and also make quite a large portion!

31 g crab meat, white lump from blue crab, canned

26 g egg whites, whipped into stiff peaks

15 g canola oil

10 g European-style butter

20 g mayonnaise, Hellmann’s

10 g relish, bubbies

32 g celery, raw

After measuring all ingredients on a gram scale, fold the crab meat and canola oil into the egg whites. Melt the butter in a nonstick frying pan. Make 3–4 crab cakes in the pan and fry them similar to a pancake. When the edges are slightly browned and cooked, flip them over to cook the other side. Cook them until they are cooked thoroughly and move them to a serving plate. Scrape all of the fat out of the pan onto the crab cakes. Mix the mayonnaise and the relish together and serve as a dipping sauce. Serve the celery on the side.

Notes: If an all-in-one style meal is desired, simply chop the celery very fine and mix all of the ingredients together. Cook by the same method and serve.

Add a pinch of seafood seasoning, such as Old Bay, to add a bit of extra flavor to the crab cakes.

If your ratio allows, swap out the tartar sauce for “cocktail” sauce by mixing horseradish with low-sugar ketchup.