Low Carb Key West Crab Cakes with Mustard Sauce

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I give this recipe a 3 made as is, but I can tell you how I made it a 5! They were okay made by the recipe but just lacked something to me. Like many others suggested DO NOT use the amount of mustard into the sauce, start with a couple of TBSP and add more if you need it. I also added a bit of Old Bay to the sauce and it gave it a little more flavor. As for the crab cakes, the second time I made them I used only 1 egg and added in a handful (about 1/4 cup probably of plain crushed pork rinds. This keeps them low carb but really improved the texture and flavor to me. If you don't like pork rinds you should still give this a try as you don't really taste the pork rinds but it is a real improvement.

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We made these the other night and they were okay but not fabulous.

I can't even really tell you why. None of us could think what they needed. They were just flat. They lacked zing or something. Maybe they needed some lemon zest or salt or some cayenne or SOMETHING.

The mustard sauce was lovely. I used half the mustard but it still had a very nice tang to it. Just the crab cakes were boring.

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Low Carb?! Who cares! These cakes were the cat's meow, or should i say crab's meow!! They were absolutely delicious. I cooked these for my family and no one missed all that bready filler! I made the mustard sauce, though did not try it, my family liked it. I also made Ina's Tartar Sauce which was great. Such an easy recipe with such fantastic results!

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I had already started making low carb crab cakes a different way and was looking for an easy way to cook them without all the breading and this recipe steered me in the right direction. The mini cakes without breading on the outside cook up great! I also made the sauce but after reading that it was a bit strong, I started with 2 tsp of dijon mustard to the 1/4 cup of mayo and added more lemon juice than called for. Some salt and pepper brought it all together. I'm glad I found this recipe!

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I used an easier crab cake recipe and made this mustard sauce. I love full flavor sauces but I felt like this one was way to tangy for the crab cakes and overwhelmed them. So I suggest adding a half cup of sour cream. It cuts down on the tang and allows you to enjoy the flavor of the crab cake.

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These were excellent. The crab cakes were simple to make and really delicious. My husband just raved about the flavor. I served them to my mother-in-law who is not on a low carb diet and she loved them as well. Yummy sauce too!

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Best "cakes" ever!! I used tuna, and they were fabulous - I'm sure they will be great with salmon, crab, lobster or shrimp. Had no problem with them falling apart. Thank you, George!

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how many carbs???

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Made these last night along with your Waldorf Cole Slaw recipe for dinner. FANTASTIC! These crab cakes are better than the traditional recipes - they're all crab, no filler. This recipe is going in my family's 'favorites' file. I did mix them up and put them in the fridge for several hours before cooking them, I had no issues at all with them falling apart. Oh, the sauce was just so so - I probably won't be making that again. Thanks for another wonderful dinner Mr. Stella!

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I made these for my boyfriend who is on a low-carb diet, and they were awesome! Very tasty but didn't leave you with a feeling of being too full. Delicious! Also super-simple to prepare. Certainly deserving of 5 stars!