Low Carb Grilled Crab Sandwich

Elevate your sandwich game with this irresistible Low Carb Grilled Crab Sandwich, a perfect blend of indulgence and healthy eating. Featuring tender, flavorful fresh crab meat mixed with zesty Dijon mustard, creamy mayonnaise, and a hint of lemon juice, this recipe delivers gourmet taste while staying low-carb friendly. The secret to its guilt-free appeal lies in a clever bread substitute made from almond flour, cream cheese, and eggs, offering a soft, golden base that pairs beautifully with melty cheddar cheese, crisp lettuce, and juicy tomato slices. Finished with a quick grill for added texture and warmth, this sandwich is ideal for a light lunch or dinner without compromising on flavor. Keto-friendly, protein-packed, and bursting with rich, satisfying layers, this recipe will quickly become a favorite among seafood lovers and health-conscious eaters alike!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Fresh crab meat
• 2 Large eggs
• 60 grams Almond flour
• 60 grams Cream cheese
• 2 tablespoons Chopped green onion
• 2 tablespoons Mayonnaise
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Butter
• 100 grams Cheddar cheese, shredded
• 4 Lettuce leaves
• 1 Tomato, sliced

Directions

Step 1

In a medium bowl, mix together the yogurt, lemon juice, garlic powder, salt, and pepper to create a tangy dressing.

Step 2

In a large bowl, combine the cooked crab meat, mayonnaise, green onion, Dijon mustard, lemon juice, salt, and pepper. Mix gently until well combined, being careful to keep the crab meat chunky.

Step 3

To make the low-carb bread substitute, in a blender or food processor, combine eggs, cream cheese, and almond flour. Blend until smooth.

Step 4

Preheat a non-stick skillet over medium heat and add a tablespoon of butter. Pour half of the egg mixture into the skillet, forming a round shape similar to a pancake. Cook until set, about 2-3 minutes per side. Repeat with the remaining batter to make a second round.

Step 5

Place one egg round on a plate, top with half of the shredded cheddar cheese, and heat until the cheese begins to melt.

Step 6

Spread half of the crab mixture evenly over the melted cheese, then layer it with lettuce leaves and tomato slices.

Step 7

Top the sandwich with the second egg round, pressing gently to hold everything in place.

Step 8

Heat a grill pan over medium heat and add the remaining butter. Carefully place the assembled crab sandwich on the grill and press down slightly. Grill for about 2 minutes on each side or until there are grill marks and the sandwich is warmed through.

Step 9

Remove from heat, slice the sandwich in half if desired, and serve immediately.

Nutrition Facts

Serving size	(753.3g)

Amount per serving	% Daily Value*
Calories	1757.0

Total Fat 142.2g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 1.6g
Cholesterol 741.4mg	0%
Sodium 4643.2mg	0%
Total Carbohydrate 37.0g	0%
Dietary Fiber 9.0g	0%
Total Sugars 8.4g
Protein 95.9g	0%

Vitamin D 105.9IU	0%
Calcium 1221.5mg	0%
Iron 8.0mg	0%
Potassium 1333.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 21.2%

Carbs: 8.2%