Keto crab cakes recipe

Keto crab cakes recipe

Keto crab cakes recipe
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 4g19%
206 mg69%
1092 mg47%
dietary fiber 4g16%
total sugar 2g
Vitamin C 4 mg19%
Calcium 207 mg16%
Iron 2 mg13%
Potassium 569 mg12%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

A classic crab cake is many things at once: crispy on the outside, tender on the inside, full of juicy chunks of crab meat, and lightly flavored with Old Bay spices. You might think it would take a lot of exchanges to make that appetizer or light lunch keto-friendly, but it really only takes one to get a crab cake that's not only keto-friendly, but also gluten-free and grain-free.

We replace the crackers or breadcrumbs traditionally used in crab cakes with almond flour with a touch of coconut flour. To make these crab cakes, mix together crab meat, eggs, mayonnaise, mustard, spices, and the keto flours and form into patties. You'll need to rest a moment in the fridge, but that time will be worth it for a crab cake that's indistinguishable from the real thing. Once they're completely cool, fry them and you've got an easy keto lunch or nice appetizer ready to eat.

Serve these traditional-tasting, healthier crab cakes with this sauce (substituting an appropriate substitute for the sugar), over keto slaw, or alongside other keto appetizers for an afternoon soirée.

“These Keto Crab Cakes were quick, easy and delicious! They took about 12 minutes total to reach 165°F, so I reduced the heat a bit once they were brown. They had a lot of flavor with the Old Bay and we enjoyed them with a squeeze of lemon juice and some tartar sauce.” -Diana Rattray

  • 1 Pound lump crab meat

  • 2 large eggs

  • 2 tablespoon mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon whole grain mustard

  • 1/2 teaspoon Salt

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon Old Bay seasoning

  • 1 Cup almond flour

  • 2 teaspoon coconut flour

  • 3 tablespoon neutral oilmore as needed

  1. Gather the ingredients.

    The spruce eats / Diana Chistruga

  2. In a medium bowl, add shrimp, eggs, mayonnaise, Dijon and whole wheat mustards, salt, cayenne pepper, garlic powder, Old Bay seasoning, and almond and coconut flour. Fold carefully and mix well.

    The spruce eats / Diana Chistruga

  3. Shape the mixture into eight equal patties, pressing lightly to hold the cakes together. Place them on a parchment-lined baking sheet or plate and refrigerate for at least an hour.

    The spruce eats / Diana Chistruga

  4. Place the oil in a large non-stick skillet over medium-high heat. When the oil is simmering, add the crab cakes and cook in batches, 5 to 7 minutes per side, until golden brown, if desired. Refresh the oil in the pan as needed.

    The spruce eats / Diana Chistruga

  5. Transfer the crab cakes to a wire rack once done. Let cool 1 to 2 minutes before serving.

    The spruce eats / Diana Chistruga

recipe tips

  • Not sure how to choose crab meat? For this recipe, lump crab or lump crab meat are safe bets. Buy it fresh or frozen at your grocer's fish counter.
  • Since the texture of the crab is an integral part of the cakes, you should refrain from over-mixing. You still want to see visible lumps of crab.
  • If you find that they appear soft as you shape them, you can add an extra teaspoon of coconut flour.
  • You can make these crab cakes up to a full day in advance before frying them. Keep refrigerated in a tightly closed container until ready to cook.

recipe variations

  • Serve the crab cakes with lemon wedges to add some sparkle.
  • Add some color and extra flavor with finely chopped parsley, chives, or fresh dill.

How to store and freeze it

Once prepared, leftovers can be stored in a tightly sealed container for a day or two. To reheat, crisp in the oven at 180ºC (about 160ºC) until heated through.

If you plan to freeze these crab cakes, do so before cooking. Freeze in a tightly closed container for up to three months, then thaw in the refrigerator. Once thawed, follow the recipe steps for roasting.

Is it better to fry or bake crab cakes?

Crab cakes taste great baked or fried. For keto dieters, shallow pan frying is an easy way to keep your macros on track.

Bake the crab cakes on a parchment-lined baking sheet at 200ºC for 16-18 minutes until golden brown.

Is Crab Meat Ok On Keto?

Like other meat and seafood, crab contains no carbohydrates. It is very low in fat and consists mostly of protein.

How do you know when crab cakes are ready?

Crab cakes are done when they reach an internal temperature of 165 F.

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