Here’s a keto-friendly version of Crab Cake Egg Rolls, along with the updated nutrition information:

Keto Crab Cake Egg Rolls

Ingredients:

  • 1 lb lump crab meat
  • ¼ cup mayonnaise (use a low-carb or keto-friendly brand)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce (make sure it’s low-carb or omit)
  • 1 egg, beaten
  • ½ cup almond flour (substitute for breadcrumbs)
  • ¼ cup finely chopped green onions
  • ¼ cup finely chopped red bell pepper (optional, for lower carbs)
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • Salt and pepper, to taste
  • 12 keto-friendly egg roll wrappers or low-carb tortillas (or make your own using a low-carb recipe)
  • Avocado oil or another keto-friendly oil for frying

Instructions:

  1. Prepare the Crab Cake Mixture:
  • In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, almond flour, green onions, red bell pepper (if using), lemon juice, Old Bay seasoning, salt, and pepper.
  • Gently mix until all ingredients are well combined, being careful not to break up the crab meat too much.
  1. Assemble the Egg Rolls:
  • Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
  • Place about 2-3 tablespoons of the crab cake mixture near the center of the wrapper.
  • Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly. Use a bit of water to seal the edges. Repeat with the remaining wrappers and crab mixture.
  1. Heat the Oil:
  • In a large, deep skillet or frying pan, heat about 1-2 inches of avocado oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown in about 1 minute.
  1. Fry the Egg Rolls:
  • Fry the egg rolls in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, or until golden brown and crispy.
  • Remove with a slotted spoon and drain on paper towels.
  1. Serve:
  • Serve warm with a low-carb dipping sauce if desired.

Nutrition Information (per egg roll, assuming 12 servings):

  • Calories: 120
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 70mg
  • Sodium: 320mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Net Carbohydrates: 3g
  • Sugars: 1g
  • Protein: 9g

Notes:

  • Egg Roll Wrappers: Look for keto-friendly or low-carb options, or make your own if possible. Almond flour is used here to keep the recipe low-carb.
  • Worcestershire Sauce: Check the label for carbs; some brands may contain added sugars.

Enjoy these crispy and delicious keto crab cake egg rolls as a tasty low-carb snack or appetizer!