0 net carbsRecipe from Mark's Daily Apple**YUM! Fresh crab is the best! Takes a little practice with frying.

This recipe is very versatile. You may use salmon,mackerel, or tuna. You can just about add anything to this recipe to change it up make your own! :) after all I basically just used what I had on hand already and they turned out great! Yum!

Freshly cooked Dungeness Crabs showed up at our local seafood store this morning, time to make crabcakes for lunch and crab chowder soup for tomorrow. Crab cakes in restaurants are mostly bread crumbs, here is a recipe where crabmeat is King, or Queen.

5 net carbsRecipe from Hungry Girl Clean & Hungry**Yummy! My daughter helped me eat these up! I used quick oats that I ground in to a powder and fried the patties in coconut oil.

One of our favorites! We like them over a simple salad but on a roll is really good too!

My take on a perennial favorite.

I’m a seafood lover through and through, and crab cakes have become a go-to favorite in my kitchen. This recipe makes 8 crab cakes. Serve 1–2 per person, depending on whether you're enjoying them as an appetizer or main dish.

You will love this paired with my pineapple mango salsa, if you dont like sweet fruit just make salsa with more tomatoes no pineapple or mango maybe some tomatillo!

Little filler crab cakes. They are pretty much all crab and very little filler. I implore you to only use quality jumbo lump crab for best results.

I was at a local restaurant and fell in love with their crab cakes. I had to make my own.

The old bay seasonings and horseradish give theses a nice kick.....also a quick and easy side dish :chef