Keto Crab Cakes

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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.

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.

Fried crab cakes on a bed of lettuce and topped with remulade sauce and chives.

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

  • Keto Crab Cakes
  • A fork with a bite of crab cake on it.

    Canned vs fresh crab meat for crab cakes

    You can use fresh or canned crab meat when making these crab cakes. The benefit of using fresh lump crab meat over canned is that fresh crab adds better flavor; however, it can be expensive.

    If using canned crab, it will need to be drained and checked for shells and cartilage.  You will need double the amount if using canned. Since canned crab meat can have more moisture compared to fresh, you may need to add additional almond flour to help form the patties. Otherwise, the mixture will be too sloppy and won’t hold together well when frying.

    I think these crab cakes are delicious on their own with a squeeze of fresh lemon juice on top; however, pairing them with your favorite sauce might be a better option.

    • Cocktail sauce
    • Lemon aioli
    • Remoulade
    Six keto crab cakes on a bed of lettuce topped with sauce and chives.

    Storage information

    Cooked crab cakes can be stored in the refrigerator in an airtight container for up to 2 days after cooking. 

    These leftovers can make great protein style sandwiches, using bibb or leaf lettuce, fresh sliced red onion and sliced tomato and your favorite sauce.

    Keto Crab Cakes: FAQS

    My cakes seem to be falling apart, is there a way to fix them?

    The almond flour will help get the crab cakes back together enough to cook them. Even though they might be falling apart, remember that a crab cake that might lose its shape means there is lots of delicious crab meat in it! If the mixture seems a bit moist or too wet when you first scoop out to form the crab cakes, add an additional tablespoon of almond flour, gently mix [with your hands] to combine, then try to rescoop.

    Where can I find premade Remoulade sauce?

    Most grocery stores may carry it, might be located at the fresh seafood counter (labeled as Remoulade Sauce) or with the condiments and labeled as a dressing.

    Nutritional information & Macros

    Nutrition Information

    Keto Crab Cakes

    Servings: 6

    Amount Per Serving
    Calories 148
    Fat 12.2g
    Protein 8.5g
    Total Carbs 1g
    Net Carbs 0.5g

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