Keto Crab Cakes Recipe

When I first tried making keto crab cakes, I wasn’t sure how they’d turn out without breadcrumbs, but wow, they exceeded every expectation! The aroma alone was enough to make me impatient. They came out beautifully golden and flaky, with that irresistible crab flavor shining through. The almond flour added just the right crunch, and the texture was spot on. Now, these crab cakes are one of my favorite keto meals for when I want something fancy but still easy to whip up.

Keto Crab Cakes Recipe

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

210

kcal

These Keto Crab Cakes are golden, flavorful, and low-carb, made with almond flour and fresh crab meat. Perfect as a light main dish or appetizer with a squeeze of lemon!

Ingredients

• 1 lb (450 g) lump crab meat (fresh or canned, well-drained)

• 2 large eggs

• 1/4 cup almond flour (as a keto-friendly binder)

• 1/4 cup grated Parmesan cheese

• 2 tbsp mayonnaise (sugar-free)

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tbsp fresh parsley, chopped

• 1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and cayenne)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 tbsp olive oil or avocado oil (for frying)

• Salt and pepper to taste

• Lemon wedges, for serving

Directions

• Prepare the mixture: In a large bowl, whisk together the eggs, mayonnaise, Dijon mustard, lemon juice, parsley, Parmesan, and seasonings.
• Add the crab: Gently fold in the crab meat and almond flour until just combined. Be careful not to break up the crab too much.
• Form patties: Shape the mixture into six equal-sized cakes (about 1/3 cup each). Place on a plate and refrigerate for 10 minutes to help them hold together.
• Cook: Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook for about 4–5 minutes per side, until golden brown and crisp.
• Serve: Transfer to a plate, squeeze fresh lemon juice on top, and serve hot with your favorite keto-friendly dip or aioli.

Nutrition Information

• Calories: ~210 kcal
• Protein: 18 g
• Fat: 14 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Net Carbs: 2 g

Expert Tips and Variations

If you don’t have almond flour, crushed pork rinds, or coconut flour work great as substitutes. For extra flavor, mix in a bit of Old Bay seasoning or a pinch of cayenne pepper. A quick hack—chill the crab cake mixture before frying to help them hold their shape. Just be careful not to overmix or they’ll fall apart while cooking.

How to Store Keto Crab Cakes

Store leftover crab cakes in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer at 350°F until warmed through and crispy again. Avoid microwaving, they’ll turn soggy.

Things People Ask

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