Jeles’ Fried Shrimp Crab Cakes “Keto Style”

Ingredients:

• Large can of Lump Crab meat

• 8-10 medium to large raw shrimp (chopped into smaller pieces)

• 1 garlic clove minced

• 1/2 pepper (green, red or orange you pick) ( finely chopped) *Optional

• 1 egg

• 1-2 Dashes of Hot sauce (optional)

• 1 tsp of Mrs. Dash (salt free)

• 1 tsp of Old Bay

• 1 tsp of Goya Adobo

• 4 tbsp fresh parsley (finely chopped)

• 4 tbsp fresh dill (coarsely chopped)

• 3 tbsp freshly grated Parm Cheese

• 1 tsp Sea Salt

• black pepper and paprika to taste

• 1 tbsp Coconut Flour or Almond flour

• 2 tbsp Lemon (freshly squeezed) *Optional

• 2 tbsp of Olive oil

• 2 tbsp butter

Instructions:

• Remove crab meat from can, add chopped shrimp and toss all ingredients, except fats, into a large bowl.

• Blend well by repeatedly squeezing the mixture through your fingers. Turning the mix over do this a few times.

• You can add a little more coconut/almond flour if the mixture feels too wet.

• Form in to round shapes and flatten to the size you would like best. I make mine about 2 inches round.

• Heat up olive oil and butter together.

• Then pan fry Shrimp Crab-cakes on high heat for about 3-4 mins each side (depending on size).

Great with a Salad or steamed broccoli or amazing with a Cauliflower rice!

Enjoy!!!

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Makes 4 Medium ones (hamburger bun size) (if you make them smaller you can get 8) ~

NOTE: If you add jumbo shrimp or even decided to add more shrimp to the ingredients you will make 8 Medium ones (Hamburger size) and 14 small ones. (For my recipe I used Jumbo Shrimp) * I all so poured fresh squeezed Lemon juice over my already mad cakes. :)

Serving size 2 mediums or 4 small ones ~ Cal. 520 (if you use my sauce) ~ Net Carbs. 5