Food Network Corn Cakes With Crab And Smoky Avocado Yogurt Recipe

Total time: 110 minutes

Keto Friendliness Gauge

Net Carbs are 8% of calories per serving, at 15g per serving. This food is keto-friendly.

How keto-friendly is Food Network Corn Cakes With Crab And Smoky Avocado Yogurt? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Corn Cakes With Crab And Smoky Avocado Yogurt Recipe

  • Net Carbs are 8% of calories per serving, at 15g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food Network Corn Cakes With Crab And Smoky Avocado Yogurt Recipe Nutrition Label

Nutrition Facts

Serving Size: 16 servings   ( 118 g )
Amount Per Serving
Calories: 180
Total Fat: 9g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 49mg
Sodium: 274mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugar: 3g
Protein: 7g
Calcium: 100mg Iron: 1mg
Potassium: 279mg Vitamin A: 51mcg
Vitamin C: 4mg Vitamin D: 0mcg

Ingredients

  • 2 ripe avocados, diced
  • 1 cup Greek yogurt (2 percent)
  • 1/2 cup fresh cilantro leaves
  • 2 teaspoons chipotle in adobo puree (see Cook's Note)
  • Juice of 1/2 lime
  • Kosher salt and pepper
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
  • 1 tablespoon clover honey
  • 1 1/2 cups corn flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne powder
  • 2 large eggs, separated
  • 2 cups fresh or frozen corn kernels
  • 1 large egg white
  • 8 ounces jumbo lump crab meat
  • Microgreens, for garnish

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)