This low carb crab cakes recipe will make you feel like you’re chowing down on a glutinous high carb app at a bougie oceanside restaurant…
But the reality is, they come together in less than 30, with minimal effort, AND! They taste just like the traditional version. These babies are best served warm with a squirt of tangy lemon juice, topped with fresh parsley and dipped in creamy tartar sauce.
Forget the view, I’m all about these cakes!
Succulent pieces of shredded fresh crab meat, that spicy kick of hot sauce, the tangy acid from the lemon juice, the complex taste of the Dijon mixed with the mild tart-salt balance of the mayo… I mean, what’s not to love?!? GET IT ON MY PLATE.
These keto crab cakes are heavenly for a million reasons but we don’t have time to list them all. So, here’s what to expect before diving in:
- Appetizer OR light dinner
- Insanely easy to make!
- Low carb, high protein
?Is crab meat OK on keto?
REAL crab is an awesome ingredient for keto seafood recipes, with 0g of carbs per serving. Imitation crab meat on the other hand is loaded with fillers, ranging from starches (potato, wheat, corn, or tapioca starches) to soy, to sugar, to sorbitol. YUCK!
?Are crab cakes high in carbs?
The nutritional breakdown of crab cakes will vary based on the recipe, but generally speaking, traditional crab cakes have 5 g of carbs per cake, whereas these keto crab cakes have 2 g carbs!
?What is the best crab for crab cakes?
I prefer lump crab meat, as this will give you chunky pieces of crab in every bite. Look for a hand/fresh picked crab meat — this means the crab has been picked through to remove cartilage and shells.
?How do you make keto bread crumbs?
Breadcrumbs are used in traditional crab cakes as a filler — to make a low carb version, I like a combination of almond flour and ground flax seeds.
?Is it better to fry or bake keto crab cakes?
We prefer to fry our keto crab cakes. But, if you’d like to bake them instead, simply do so for 12-14 minutes in an oven preheated to 450 F.
Once cooled, store this low carb crab cakes recipe in an airtight baggie in the fridge.
Pro tip: always reheat your leftovers the same way you made them — Reheat crab cakes from the fridge on a hot pan until they are heated all the way through.
Can You Freeze Them?
Yes, freeze them before cooking by putting them on a baking sheet in the freezer until they’re slightly hardened (about 1 hour). Then, wrap each cake individually in plastic wrap and put them in a baggie in the freezer.
What to serve with crab cakes? I love these on top of a lightly dressed arugula salad, or in between my low carb hamburger buns. You can also serve them warm with crab cake sauce or dips like tartar sauce, homemade ranch dressing, or guacamole!
Don’t get crabby, try this keto crab cakes recipe whichever way you want! Read below for more ideas and inspiration:
- Make These Spicy. There is already a zing of spice with the hot sauce called for in the recipe. If you want it spicier, add more hot sauce (like in my spicy tuna salad), spicy seasoning, or your fave salsa on top for an international flair!
- Change the seasoning. A dash of Old Bay? Some garlic? You do you.
- Substitutes for mayonnaise. I know some of you don’t love mayo — so try Greek yogurt instead! Although I usually prefer a mashed avocado as a mayo sub (like in my avocado tuna salad recipe), it doesn’t do as well once fried/baked.
Try these low carb appetizer recipes now. You won’t regret it!
Low Carb Keto Crab CakesPrint Recipe Pin Recipe
- 2 Tablespoons Ground Flax Seeds
- 2 Tablespoons Almond Flour
- 1 Tablespoon Fresh Parsley
- 1 Egg
- 1/4 Cup Mayonnaise
- 1 Tablespoon Dijon
- 1/2 Teaspoon Hot Sauce
- 1/2 Teaspoon Kosher Salt
- 1 Pound Fresh lump crab meat
- 1/4 Cup Mild Tasting Oil (see notes below)
- Mix together ground flax seeds (2 tablespoons), almond flour (2 tablespoons), fresh parsley (1 tablespoon),egg (1), mayonnaise (1/4 cup), hot sauce (1/2 teaspoon), dijon (1 tablespoon), and salt (1/2 teaspoon) in a large bowl. Add the crab meat (1 pound) and gently stir to combine. I like to leave chunks of crab in my cakes, so I mix minimally!
- Scoop the crab mixture using a 1/3 measuring cup. Form 6 small patties, and pat the top so they're 2" thick. The mixture will be slightly wet, so I find this is easiest to place patties on a baking sheet and transfer them to the pan using a spatula.
- Cook. In a large pan, heat the oil (1/4 cup) until shimmering. Add the crab cakes and cook over moderately high heat. Don't overcrowd the pan, you may need to do this in batches depending on your pan size. Cook on each side until golden, about 3 minutes. Serve warm, with lemon wedges, fresh parsley, and tartar sauce, and DIG ON IN! You're gonna love 'em ????!
Fans Also Made These Low Carb Recipes:
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Nutritional information is for 1 crab cake if you make 6 using this recipe: