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Keto Crab Cakes

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 7 Cakes
Calories 323kcal


Crab Cakes:

  • 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 (note 1)
  • 1/4 Cup Mild Tasting Oil (note 2)

Tartar Sauce (optional):

  • 1/2 cup mayonnaise
  • 1/2 cup pickles finely chopped
  • 2 teaspoons parsley finely chopped
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon confectioners Swerve or Lakanto


  • 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 7 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 3-5 minutes. Serve warm, with lemon wedges, fresh parsley, and tartar sauce, and DIG ON IN!


  1. Crab - Lump crab meat. Opt for hand-picked, as it will have fewer shells.
  2. Oil - You can an oil with a high smoke point that's mild in flavor. Think vegetable or avocado oil.
  3. Bake instead of fry - In an oven preheated to 450 F for 12-14 minutes.
  4. Nutritional information is for 1 crab cake if you make 7 using this recipe:


Calories: 323kcal | Total Carbohydrates: 3g | Protein: 14g | Fat: 29g | Sodium: 918mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com