Keto Crab Cakes with Lemon Sour Cream Dip

Step 1Prepare all the ingredients for the crab cakes. Slice the spring onions and chop the dill.

Step 2Place all the ingredients for the crab cakes, except for the ghee, into a large mixing bowl and combine well.

Step 3Using damp hands, shape into twelve small (or 6 large), patties and set aside.

Step 4Prepare the lemon sour cream dip. In a small bowl, combine all of the dipping sauce ingredients and mix thoroughly.

Step 5Heat the ghee in a frying pan over medium-high heat and carefully place the crab cakes into the pan, a few at a time and cook for approx. 3 minutes either side until golden.

Step 6Repeat for all the remaining crab cakes. These cakes aren’t robust, although they hold together nicely, so be gentle with them when turning.

Step 7Serve with a fresh salad and a generous dollop of the dipping sauce.

Step 8Store the crab cakes, covered, in the refrigerator for 2 days. Store the dipping sauce in a sealed container for up to 5 days.