Add the crab meat, pork rind crumbs, 1 large egg, green onions, dijon, mayonnaise, old bay seasoning and salt and pepper to taste in a mixing bowl. Knead with your hands to combine well.
Heat a layer of oil in a skillet over medium high heat on the stove.
Form the crab mixture into four evenly sized patties, and fry until cooked through and crispy on both sides.
Remove, and set aside on a paper towel lined plate to drain.
Pour most of the oil out of the skillet, reduce the heat to medium, and saute the asparagus with salt and pepper to taste until crisp tender. Remove, and set aside.
Poach four eggs, and set aside.
Add the butter to a saucepan over medium heat on the stove, and simmer until just melted.
Remove from the heat, and stir in the heavy whipping cream and lemon.
Slowly add in the egg yolks, whisking continuously until well combined, and the sauce is smooth and thickened.
Layer a crab cake, asparagus, a poached egg and some sauce on each of four plates and serve.
Net Carbs: 2
Keyword keto crab recipes
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