crab cakes recipeCrab cakes may remind you of cocktail parties, weddings, or sun-soaked getaways to the seashore where you seek refuge from the sun at a fish shack that serves only the freshest local seafood. Most traditional crab cake recipes include breadcrumbs or flour (or both) and are deep fried in vegetable oil so the end result is a greasy, bready puck that disrespects the naturally sweet, succulent essence of lump crabmeat. We remade the classic crab cake to make it Primal and keto-friendly. Don’t be put off by the long list of ingredients; we like the way the vegetables and seasonings accentuate the crab, but if you prefer a pared-down version, the crab, almond flour, herbs, mayo, egg, lemon juice, salt and pepper would make a perfectly lovely crab cake, too.

Mini Keto & Primal Crab Cakes

Ingredients

crab cakes recipe

  • 8 oz. lump crabmeat
  • 2/3 cup almond flour
  • 1/3 cup parsley, chopped
  • 1/3 cup celery, chopped
  • 1/4 cup dill, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup red onion, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 2 1/2 Tbsp. Primal Kitchen Mayo
  • 1 tsp. dijon mustard
  • 1/2 tsp. lemon juice
  • 1 egg
  • 2 Tbsp. Primal Kitchen Extra Virgin Olive Oil or Avocado Oil

Instructions

Preheat oven to 350ºF. Squeeze out any excess liquid from the crabmeat.

crab cakes recipe

Combine the crabmeat, almond flour, parsley, celery, dill, carrot, onion, salt, pepper, and paprika in a bowl. Mix in the mayo, mustard and lemon juice. Whisk the egg and mix it in with the crab mixture.

Form 16 small crab cake balls from the mixture.

crab cakes recipe

Heat the oil in an oven-safe pan over medium heat. Once hot, add the crab cakes to the pan and sear for 1-2 minutes. Carefully flip the crab cakes over and sear for an additional 1-2 minutes. Transfer the pan to the oven for about 15 minutes, or until the crab cakes are firm.

Allow them to cool slightly before removing them from the pan. Insert toothpicks and arrange them on a platter. Create a quick dipping sauce by mixing your favorite Primal Kitchen Mayo with a little lemon juice and paprika.

crab cakes recipe

Nutrition Information per serving (per crab cake):

Calories: 83
Total Carbs: 2 grams
Net Carbs: 1 gram
Fat: 7 grams
Protein: 24 grams

The post Mini Keto and Primal Crab Cakes appeared first on Mark’s Daily Apple.

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Spaghetti and meatballs is a classic. But we know by now that pasta made of processed wheat noodles makes us fat and sick. Alyson and I are hard at work making comfort foods good for you again.

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Keto Egg BakeEggs and bacon or eggs and sausage with black or collagen coffee are typical keto breakfasts, but this keto egg bake is a nutrient-dense and satiating option for weekend morning when you a bit more time. Weave it into your Sunday meal prep routine, bake it, cool it, portion it and wrap in parchment paper, and store it in the refrigerator. On busy weekday mornings, take a portion out of the fridge to warm up on the counter, or to heat for a few minutes in the oven or toaster oven. Re-wrap the portioned egg bake in the parchment paper, grab a napkin (don’t forget your travel coffee mug), and you have breakfast on the go.

Instead of the hash browns or bread cubes you might typically find in an egg bake or breakfast casserole, we used grated turnips, but you could also substitute grated parsnips, zucchini, or even carrots or sweet potatoes if you want a Primal egg bake. We used ground chicken, but you could also use ground turkey, beef, sausage, bison, or lamb. Same thing for the other vegetables—instead of kale and cabbage, you could use Swiss or rainbow chard, shredded Brussels sprouts, or baby spinach.

Keto Egg Bake

Servings: 6

Time: 50 minutes

Ingredients

Keto Egg Bake

  • 2 ½ cups turnips (about 2-3 turnips), grated
  • 2 tablespoons Primal Kitchen Extra Virgin Olive Oil or Avocado Oil
  • 1 lb. ground meat of choice (we used ground chicken)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup shallots, diced
  • 3 cups greens of choice (we used a kale/cabbage slaw mix)
  • 2 tablespoons dill, chopped
  • 8 eggs

Instructions

Preheat your oven to 350ºF. Grate the turnips on a box grater. Press the grated turnip between two pieces of paper towel to remove any excess water, then measure the grated turnips to get 2 ½ cups worth.

Keto Egg Bake

Heat the oil in a pan over medium heat. Once hot, add the shallots and sauté for 2–3 minutes. Add the ground meat and break it up in the pan to encourage the meat to brown. As the meat cooks, season it with salt and pepper.

Keto Egg Bake

Once the meat is browned and cooked through, add in the turnips and sauté for 3–5 minutes, or until the turnips begin to soften. Add the greens and dill and stir until the greens are wilted. Season with salt to taste. Remove the pan from the heat and allow it to cool slightly.

Whisk the eggs in a bowl with a sprinkle of salt and pepper. Pour the eggs in the pan with the meat until everything is combined. Pour the egg mixture into a greased or parchment-lined baking dish. Bake for 25–30 minutes, or until the center of the bake is firm and cooked through. Allow to slightly cool before cutting into 6 sections and serving.

Keto Egg Bake

Nutrition Information per serving (? of egg bake, assuming ground chicken is used):

Calories: 283
Total Carbs: 7 grams
Net Carbs: 4 grams
Fat: 19 grams
Protein: 24 grams

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The post Keto Egg Bake appeared first on Mark’s Daily Apple.

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2 ingredient keto snack chocolate baconFew words exist that can elicit an immediate mouth-watering response like these: dark chocolate and bacon. As simple as cooking can get (if that’s what we’re calling baking bacon, and melting chocolate), if you’re Primal, keto, or Primal-keto, you likely have these two ingredients on hand in your kitchen most of the time. Very dark chocolate (90%) has a bitterness akin to coffee that enhances all of the flavors paired with it, and the slightly sweet, salty, smoky flavor combination of the chocolate bacon tantalizes the tongue even more than our Dark Chocolate Macadamia Bark with Sea Salt. You can guild the lily by adding toasted unsweetened coconut or finely chopped nuts to the chocolate before it sets, but we prefer this as a twosome.

Servings: 10

Prep Time: 30 minutes

Ingredients

  • 10 oz. thick cut Applewood bacon (10 slices)
  • 3 oz. 90% dark chocolate, chopped

2 ingredient keto snack chocolate bacon

Instructions:

Preheat oven to 375 degrees Fahrenheit. Lay the bacon in a single layer on a parchment-covered sheet pan.

Bake until the bacon reaches the desired crispiness, then lay the bacon pieces on a paper towel to cool and soak up excess fat.

While the bacon is cooling, melt the chocolate over a double boiler: Heat a few inches of water in a small pot over medium or medium-low heat.

Once water begins to simmer, place a heat safe bowl over the top of the pot. Add the chopped chocolate and use a spatula to stir until it begins to melt. Stir until melted.

Pick up a slice of bacon and use a spoon to drizzle and spread out some of the chocolate over half of the slice of bacon.

Set the bacon on a parchment-covered plate or platter. Repeat with the remaining pieces of bacon. Once the chocolate has set, arrange the bacon on a platter or in a jar or container.

2 ingredient keto snack chocolate bacon

Nutrition Information per serving (1 piece of chocolate bacon):

Calories: 121
Total Carbs: 3 grams
Net Carbs: 2 grams
Fat: 12 grams
Protein: 3 grams

2 ingredient keto snack chocolate bacon

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The post 2-Ingredient Keto Snack: Chocolate Bacon appeared first on Mark’s Daily Apple.

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