Keto Crab Cakes
Homemade Keto Crab Cakes made with fresh or canned lump crab meat, a blend of mayo, stone grain mustard and seasoning. This recipe offers a creamy texture with a hint of tang and low-carb breadcrumb substitute that delivers a crispy exterior and tender interior without compromising on flavor.
1 crab cake
6
Servings
148
Calories
12.2g
Fat
8.5g
Protein
0.5g
Net Carb
1g
Total Carbs
Boasting a rich and succulent flavor, I kept these Keto Crab Cakes low-carb, while highlighting the sweet and delicate taste of fresh lump crab meat. Adding in a good quality mayonnaise, stone grain mustard and seasonings adds a subtle creaminess with a hint of tanginess. It only takes me 10 minutes to prepare, making this keto appetizer one I like to serve at cookouts or along with a bowl of clam chowder or garlic butter shrimp.
What makes these crab cakes keto?
Instead of breadcrumbs, almond flour is used to help form these meaty cakes without the added carbs. It helps to serve as a binder for the ingredients helping to hold the ingredients together and maintain their shape during cooking. I used this keto flour to help contribute to the texture making them feel more like traditional crab cakes. It adds a bit of crunch to the exterior.
Low Carb Crab Cakes Recipe Video
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Keto Crab Cakes Ingredients
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 stone grain mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon Worcestershire sauce
- 8 oz lump crab meat
- 3-4 tablespoons almond flour
- 2 tablespoons olive oil
Keto Crab Cakes Directions
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Flavor components
In a medium bowl, combine mayonnaise, parsley, green onions, lemon juice, Old Bay Seasoning, mustard, lemon zest and Worcestershire.
Ingredients
- 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
Quick Tip
Use a good quality mayo, like Best Foods or Dukes for optimal flavor. -
You're crabby
Add the lump crab meat to the mayonnaise mixture and gently combine. Keep the crab meat in chunks, do not break up the crab meat too much since more items need to be mixed in. If the crab meat is a bit juicy, you may need to add a bit more mayonnaise to ensure it forms into a cake. Start with ½ tbsp of additional mayonnaise and mix in; however don’t add too much or more almond flour will be needed.
Ingredients
- 8 oz lump crab meat, fresh or canned
Quick Tip
Before adding it to the mixture, pick through the crab meat to ensure there is no cartilage or shells, adding it to the mayonnaise mixture. -
Add almond flour
Add in the almond flour and mix gently to just combine making sure not to shred the crab meat too much.
Ingredients
- 3-4 tablespoons almond flour
Quick Tip
If you are using canned crab meat, you may need to add an additional 1-2 tablespoons of almond flour to bring the mixture together. -
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.
Quick Tip
If you are making these ahead of time, this is a good point to stop, wrap your tray of uncooked keto crab cakes in plastic wrap and refrigerate until ready to cook and serve. -
Fry them
Heat the olive oil in a nonstick pan over medium to medium high heat. Working in batches of 2-3 cakes at a time and cook for about 2-3 minutes per side and golden brown. You may need to adjust (reduce or increase) the burner temperature to allow the cake to cook through each side but not burn. Once each is cooked, set on a lined baking sheet and keep warm. Serve immediately.
Ingredients
- 2 tablespoons olive oil
Quick Tip
Allow the skillet to warm up a bit where the oil is slick and glistening. So when you start adding each crab cake, it will sear the side and crisp the cake golden brown.
