• Combine the crab meat, steamed sole or cod, scallions, eggs and seasoning in a large bowl. Create a well in the center and add the egg and mayonnaise and 4 tbsp of the keto bread crumbs or Panko. Mix well with a fork, until fully incorporated. Pour the remainder of the 1 cup of keto breadcrumbs or Panko into a shallow pan or dish.
• Using an ice cream scoop, form the mixture into 2 inch round balls. Each crab cake will be about 2.5 ounces. RolI the crab balls in the bread crumbs until coated completely and form a disk shape using your hands. Refrigerate the coated crab cakes until you are ready to cook and serve. 
• Melt 2 tbsp ghee in a 12” skillet on medium heat. Gently place the crab cakes into the pan and cook for about 2 minutes on each side, or until golden brown. 
• Serve immediately on a bed of arugula or spring greens and topped with Caper Remoulade.

Caper Remoulade:

• In a food processor, mix mayo, garlic, parsley, chives, anchovy paste, lemon juice. Blend well.
• At this point you may either add the capers and blend them too for a smoother dip or remove the dip to a bowl and stir in the whole capers. Either way this remoulade is delicious!