Hello, health enthusiasts! Today on FattoSkinny.com, we’re diving into the world of seafood with an elegant yet simple dish that is sure to impress: Lump Crab Cakes with a Sherry Pesto.

For those who enjoy a hint of the ocean on their plate, this recipe delivers beautifully, offering tender lump crab meat, lightly seasoned, and partnered with a velvety sherry pesto. The best part? It’s low-carb and delicious!


  • 1 cup lump crab meat
  • 1 tablespoon mayonnaise
  • 1 egg
  • 1 teaspoon orange zest
  • Salt to taste
  • Pepper to taste
  • Olive oil for frying
  • 1 teaspoon cayenne pepper
  • 1 tablespoon pesto
  • 2 tablespoons sour cream
  • 1 tablespoon extra dry sherry


  1. In a large mixing bowl, whisk together mayonnaise, egg, orange zest, and cayenne pepper until well combined. Adjust the cayenne to your liking for the desired heat level.
  2. Fold in the lump crab meat gently to avoid breaking up the pieces too much. Set aside.
  3. In a separate bowl, whisk together dry sherry, pesto, and sour cream. This will create a tantalizing sauce that perfectly complements the crab cakes.
  4. Heat a cast-iron skillet with enough oil to coat the pan. Start at high heat and just before the oil starts smoking, reduce heat to medium.
  5. Spoon out the crab cake mixture into three evenly spaced cakes in the skillet. Use your spatula to maintain a round shape. Once the cakes firm up and turn golden brown, flip them carefully.
  6. Plate your crab cakes with a generous spoonful of the Pesto Sherry Cream Sauce.

Your Lump Crab Cakes with a Sherry Pesto are now ready to serve. This dish offers a delectable blend of flavors, and it’s a great way to bring a touch of fine dining to your table without the carb overload.

TIP: Want to turn this main dish into a crowd-pleasing appetizer? Try using a mini muffin pan instead of a skillet. Spray the pan liberally with non-stick cooking spray, spoon the crab mixture into each hole, and top with a sprinkle of hard Italian cheese for an extra flavor kick. Bake at 400 degrees for twenty minutes, pop out of the muffin holes, arrange in a decorative bowl, and serve with the Pesto Sherry Cream Sauce.

Stay tuned for more amazing low-carb recipes on FattoSkinny.com, where we make healthy eating exciting and delicious!

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