Low Carb Key West Crab Cakes with Mustard Sauce These low carb crab cakes are light, fresh, and packed with flavor—without the bread crumbs. Inspired by George Stella’s recipe and tweaked with a few smart substitutions, they’re a quick weeknight dish that still feels special. Ingredients Crab Cakes 1 pound lump crabmeat (or substitute chopped shrimp for variety) 2 tablespoons finely chopped red bell pepper (optional – leave out for lower carbs) 2 tablespoons finely chopped fresh parsley leaves 1 tablespoon mayonnaise (heavy or avocado-oil mayo) 1 tablespoon lemon juice 1 teaspoon baking powder 1 teaspoon Worcestershire sauce (sugar-free if available) ½ teaspoon garlic powder ½ teaspoon Old Bay seasoning Zest of 1 lemon 2 tablespoons avocado oil (for cooking) Pinch of crushed red pepper flakes (optional, for heat) Mustard Sauce ½ cup mayonnaise (use avocado-oil or sugar-free) 2 tablespoons Dijon mustard 1 tablespoon prepared mustard (yellow or spicy brown) 1 ¼ teaspoons lemon juice Directions Prepare the crab cake mixture: In a large bowl, combine crabmeat (or shrimp), bell pepper (if using), parsley, mayonnaise, lemon juice, baking powder, Worcestershire, garlic powder, Old Bay, lemon zest, and crushed red pepper flakes. Mix gently until just combined—the mixture will be loose but will hold together once it hits the pan. Cook the crab cakes: Heat avocado oil in a large skillet over medium-high heat. Using a tablespoon, carefully spoon small, poker-chip-sized mounds of the mixture into the pan. Cook until firm and golden, about 2 minutes per side. Work in batches to avoid crowding. Make the mustard sauce: In a small bowl, whisk together mayonnaise, Dijon, prepared mustard, and lemon juice. Chill until ready to serve. Serve: Arrange crab cakes on a platter and serve hot with mustard sauce for dipping. Tips & Variations Use shrimp instead of crab for a twist—just finely chop before mixing. Swap in avocado oil mayo for a clean, neutral flavor. Add more Old Bay or crushed red pepper if you like extra spice. For larger patties, form into 2-inch rounds and cook a bit longer per side. Nutrition (per serving, approx. 2 cakes + sauce) Varies based on ingredients used Calories: ~110 Net Carbs: 1–2g Protein: 9g Fat: 8g