Keto Crab Cakes
Published June 1, 2024 • Updated February 23, 2026
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I make these keto crab cakes with fresh lump crab meat, mayo, stone ground mustard and a few seasonings. Almond flour stands in for breadcrumbs, so you get a crispy outside and tender center with barely any carbs.
I kept these simple on purpose. The whole point is letting the sweet, delicate flavor of fresh lump crab meat do the talking. A good mayo (I use Best Foods or Dukes), stone ground mustard, and a few seasonings add just enough creaminess and tang without burying the crab. The whole thing comes together in about 10 minutes, which makes them one of the fastest keto appetizers I put out.
What makes these low carb?
Instead of breadcrumbs, I use almond flour to bind everything together and keep them holding their shape in the pan. It gives the outside a light crunch, so they feel just like the traditional version. If you already stock almond flour for things like almond flour crackers, you have the main binder in your pantry.
I’ve fried hundreds of these at this point, and oil temperature matters more than anything. I wait until the surface is slick and glistening before the first one goes in. Too early and you get pale, soggy sides. Too hot and the coating burns before the inside warms through. Medium to medium-high heat, and watch the edges. When they go golden, flip.
One thing I get asked about a lot: pork rinds work as a 1:1 substitute for the almond flour if you need a nut-free option. Same 3 tablespoons, crushed fine. The only catch is pork rinds add more salt, so the Old Bay will taste stronger. I always taste the mix before forming them when I go that route. If you want to make your own, my homemade pork rinds recipe is worth the effort.
If you’re making these ahead of time, refrigerate the formed patties for 30 minutes before frying. The cold firms up the binding so they hold together better in the pan. I do this whenever I’m prepping for a party, and the difference in how well they flip is noticeable.
These are a hit as part of a bigger appetizer spread. I’ll put together a platter with stuffed mushrooms and salmon cucumber bites alongside these, and they always go first. Between the protein from the crab and the crunch from the almond flour coating, they hold their own next to heavier dishes.
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Ingredients
3 tablespoons mayonnaise -
1 tablespoon chopped fresh parsley
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1 tablespoon thinly sliced green onions
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1/2 tablespoon fresh lemon juice
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1/2 tablespoon Old Bay Seasoning
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1 teaspoon stone grain mustard
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1 teaspoon lemon zest
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1/2 teaspoon Worcestershire sauce
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8 oz lump crab meat
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3-4 tablespoons almond flour
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2 tablespoons olive oil
Step by Step Instructions
Step by Step Instructions
Flavor components
In a medium bowl, combine mayonnaise, parsley, green onions, lemon juice, Old Bay Seasoning, mustard, lemon zest and Worcestershire.
- 3 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 tablespoon thinly sliced green onions
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon Old Bay Seasoning
- 1 teaspoon grain mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon Worcestershire sauce
You're crabby
Add the lump crab meat to the mayo mixture and gently combine. Keep the pieces in chunks since more ingredients still need to go in. If the crab is juicy, add about ½ tbsp extra mayo to help it bind into cakes. Don’t add too much or you’ll need more almond flour to compensate.
- 8 oz lump crab meat, fresh or canned
Add almond flour
Add in the almond flour and mix gently to just combine making sure not to shred the crab meat too much.
- 3-4 tablespoons almond flour
Form the cakes
Form the mixture into 6 cakes, about 2 oz (about 2 tbsp) for each cake and place them on a parchment lined baking sheet.
Fry them
Heat the olive oil in a nonstick pan over medium to medium-high heat. Fry in batches of 2-3 cakes, about 2-3 minutes per side, until golden brown. Adjust the heat as needed so they cook through without burning. Set finished cakes on a lined baking sheet to keep warm. Serve immediately.
- 2 tablespoons olive oil
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make these in an air fryer?
I've done it. 375F for 8 minutes, flipping halfway through. I spray the basket with avocado oil first and give them space (3 at a time max). The outside still crisps up and the inside stays tender, though they come out a little less golden than pan-fried. If you already use your air fryer for things like air fryer wings, same concept. I still prefer the pan for that deep golden sear, but the air fryer saves you from standing over the stove.
How do I store and freeze keto crab cakes?
Cooked, they last about 3 days in the fridge. I reheat in a skillet (2 minutes per side) to bring back the crispiness. For freezing, I go with uncooked patties. I form them, set them on a parchment-lined sheet in the freezer for about an hour, then transfer to a freezer bag. They keep for up to 3 months. When I'm ready, I fry them straight from frozen and add about a minute per side. The texture holds up well.
Can I use pork rinds instead of almond flour?
I've tested it and they work. Same 3 tablespoons, crushed fine. The texture is slightly different (a little more airy than almond flour) but they bind and crisp the same way. One thing I noticed: pork rinds add extra salt, so the Old Bay comes through stronger. I always taste the mixture before forming patties when I go that route.
What's the best dipping sauce for these?
Remoulade is my first choice, every time. But I also love a quick sriracha mayo (2 tablespoons mayo, 1 teaspoon sriracha, squeeze of lime). For something lighter, just a lemon wedge and fresh parsley lets the crab flavor come through without competing. I've also done a garlic aioli that worked really well when I wanted something richer.
Are crab cakes keto-friendly?
These are. Each serving has only about 1g net carbs because I use almond flour instead of breadcrumbs. Most traditional recipes load up on breadcrumbs, which can add 10-15g carbs per serving. I serve these at parties alongside things like keto nachos and they fit right into a low-carb spread.
My cakes keep falling apart. How do I fix them?
I've had this happen, and it usually means too much moisture in the crab. If the mix feels too wet when you scoop it, add another tablespoon of almond flour and gently work it in with your hands. Refrigerating the formed patties for 30 minutes before frying also makes a big difference. The cold firms everything up so they flip cleanly without crumbling.
Where can I find premade remoulade sauce?
I find it at most grocery stores. Check the fresh seafood counter first (it's usually labeled Remoulade Sauce) or look in the condiment aisle where it's sometimes sold as a dressing. I've tried a few store brands and they all work fine for dipping these.
Made these for Sunday dinner and my husband kept asking what the breading was. He's been skeptical of almond flour in everything, so watching him go back for a third one was answer enough.
My husband is allergic to almonds, so almond flour is literally the only thing keeping him from these. Would crushed pork rinds work as a binder, or would that mess up the texture?
Pork rinds work, just crush them fine. Same 3 tablespoons. They'll add a bit more salt so the Old Bay might taste stronger, worth tasting the mix before you form the cakes.
8.5g protein per serving is huge for an appetizer
Right? Real crab is hard to beat for protein. I make these as a meal sometimes, not just an app.