Delight your taste buds with these perfectly seasoned, golden brown Keto Crab Cakes that are an irresistible appetizer, especially when paired with a tangy, keto-friendly remoulade sauce. These bite-sized wonders are crispy on the outside yet tender on the inside, winning over everyone who tries them.
These keto crab cakes are inspired by my father-in-law's expertise in crafting delicious crab cakes. His crab cakes are to die for! However, traditional versions often include breadcrumbs, which aren't suitable for low-carb or keto diets. After experimenting extensively, I've finally developed a keto crab meat recipe that holds together beautifully, tastes fantastic, and doesn't rely on regular breadcrumbs. Join me in creating these delicious low carb appetizers, perfect for anyone on a keto or low-carb journey.
This Keto Crab Cakes Recipe Is:
Table of Contents
5 Reasons to Love This Recipe
These gluten-free crab cakes are absolutely delicious. Here's why you'll fall head over heels for these keto crab cakes:
- Delicious appetizers for any party!
- Scalable to make a larger batch.
- Easy to make to your own tastes!
- Doesn't taste crabby… just delicious!
- Pairs perfectly with remoulade sauce.
Are Keto Crab Cakes Low Carb?
Yes, this keto crab cake recipe is low-carb. By swapping traditional panko for almond flour breadcrumbs, these keto crab cakes keep that classic texture and flavor while slashing the carbs. With crab meat naturally low in carbs, this recipe expertly balances ingredients, letting you savor this savory appetizer without carb overload.
Keto Crab Cakes Ingredient List
To make keto imitation crab meat cakes, you will need the following simple ingredients:
- 1 pound lump crab meat, thoroughly drained
- ¾ cup almond flour breadcrumbs
- ¼ cup mayonnaise (full-fat for keto)
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1-2 tablespoons of finely chopped green onions or chives
- ¼ red bell pepper, sliced into thin batons.
- Lemon wedges, for serving
Ingredient Substitutions
Don't worry if you don't have all the exact ingredients on hand—I've got you covered with some simple ones!
- Almond flour breadcrumbs: If you're not following a low-carb diet, use panko or regular breadcrumbs for that classic crunch. For a nut-free alternative, toast some coconut flour and use it as a binder.
- Parsley: While parsley adds a fresh flavor, get creative with other herbs like cilantro or dill. In a pinch, dried parsley can be used, just remember to use a 3:1 ratio of fresh to dried for the best flavor.
- Dijon mustard: If you're out of Dijon mustard, swap it out for a whole grain or brown mustard for a similar tangy kick. Avoid yellow mustard, as its flavor profile won't quite match up.
- Old bay seasoning: No Old Bay? No problem! Reach for Cajun or Creole seasoning as a flavorful alternative that'll still give your crispy crab cakes that perfect zing.
- Red bell pepper: While the red bell pepper adds a pop of freshness, feel free to omit it if you prefer. Alternatively, add some finely chopped cherry tomatoes for a juicy flavor. Yum indeed!
Additional Ingredients
Elevate your keto crab cake recipe with these flavorful additions that complement the main ingredients perfectly:
- Aromatics: Brighten the flavor profile with a hint of lemon or lime zest. For an extra burst of tanginess, lightly chop some capers and mix them into the crab mixture.
- Spice: Turn up the heat with some finely chopped pickled jalapeno peppers or a sprinkle of cayenne pepper for a kick that'll tantalize your taste buds.
- Toppings: Take your crab cakes to the next level with toppings like sun-dried tomato pesto or simply chopped sun-dried tomatoes packed in oil for added depth of flavor. For a crunchy, low-carb topping, fry up some julienned strands of green onion until crispy. And don't forget to finish off with a quick splash of homemade tartar sauce or fresh lemon juice for that extra freshness.
Note: These additional ingredients are optional and not part of the original recipe.
Cooking Tools Required
To make keto crab cakes recipe, you will need the following cooking tools:
- Large mixing bowl
- Baking sheet
- Ring mold (approximately 2" in diameter)
- Skillet or frying pan
- Spatula
- Paper towels (for draining crab meat)
- Knife and cutting board
- Lemon squeezer (optional, for serving lemon wedges)
- Serving platter or plate
How to Make Keto Crab Cakes: Complete Cooking Guide
Cooking Method
- Frying
Preparation Steps
- Gather all the ingredients and cooking tools required for this recipe.
- Beat the eggs.
- Chop parsley.
- Finely chop green onions or chives.
- Slice red bell pepper into thin batons.
- Cut lemon wedges.
Cooking Instructions
- Ensure the crab meat is thoroughly drained and patted dry with paper towels to remove as much moisture as possible. If the meat is wet, it will fall apart.
- Mix the crab meat, almond flour, mayonnaise, beaten eggs, parsley, Dijon mustard, Old Bay seasoning, black pepper, and salt in a large bowl. Mix gently to prevent breaking up the crab meat too much.
- Cover and refrigerate the crab mixture for about 30 minutes. This helps the ingredients bind together and makes the cakes easier to form.
- Flatten the crab meat into a uniform layer on a baking sheet. Cut out the crab cakes and set aside using a ring mold approximately 2" in diameter. Reflatten any leftover crab mixture and continue cutting out crab cakes until all the crab meat is used.
- Heat a thin layer of oil in a skillet over medium heat. Once hot, add the crab cakes. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Enjoy the crab cakes warm. For a nice crunch, serve with remoulade sauce, chopped chives, and sliced red pepper.
Step 1: In a bowl, add the drained crab meat, breadcrumbs, mustard, lemon juice and herbs.
Step 2: Add the beaten eggs and mix gently to incorporate all the ingredients. Chill in the fridge for at least 30 minutes.
Step 3: Roll the crab mixture flat, into about half-inch thickness.
Step 4: Using a small ring mold, cut out the appetizer sized crab cakes.
Step 5: Cook the mini keto crab cakes in a non-stick skillet over medium heat.
Step 6: When the crab cakes are ready, flip and cook until golden on the other side.
💡 My Pro Tip
Crab cakes demand a gentle touch! Crab meat is delicate, so be cautious not to overmix, which can result in dense, heavy cakes. To minimize handling, shape the crab cake mixture into a single layer and cut out cakes with a ring mold. Plus, chilling the mixture between batches helps maintain firmness during cooking.
⏲️ Time-Saving Tips
- Opt for pre-picked fresh crab meat from the deli counter to save time on picking through the crab yourself.
- If you're skipping the ring mold, an ice cream scoop with a quick-release lever ensures fast and even portioning of the crab mix.
- Cooking in a large, heavy-bottom skillet allows you to cook more crab cakes at once, cutting down on cooking time for multiple batches.
- While the crab cakes are cooking, use the time to prep the red pepper topping or tidy up the kitchen for efficient cooking
What to Serve With Keto Crab Cakes?
These keto low carb crab cakes recipe pair beautifully with a variety of low-carb, gluten-free, and keto-friendly dishes. Here are some delicious options to serve alongside:
- Fresh Summer Broccoli Salad: This vibrant salad combines crisp broccoli florets with tangy red onion, crunchy bacon, and a creamy dressing for a refreshing summer side.
- Grilled Asparagus: Tender asparagus spears are perfectly grilled, bringing out their natural sweetness and smoky flavor. Serve alongside keto crab cakes for a deliciously savory and nutritious meal that's bursting with seasonal goodness.
- Roasted Brussels Sprouts With Bacon: Roasted Brussels sprouts are tossed with crispy bacon and drizzled with a balsamic glaze for a mouthwatering combination of sweet and savory flavors.
- Low Carb Curried Egg Salad: Creamy egg salad boosts flavor from fragrant curry powder and crunchy celery, creating a deliciously satisfying low-carb dish.
- Roasted Red Pepper and Tomato Soup: This comforting soup features roasted red peppers and tomatoes simmered with garlic, onions, and herbs for a rich and flavorful bowlful.
Storage and Reheating Instructions
The best thing about this recipe is you can easily meal prep for the week! To do that, the leftover crab cakes must be stored with the right technique. Follow these tips:
Storage Tips:
- After cooking, let the crab cakes cool to room temperature before storing them in an airtight container. Refrigerate for up to 3-4 days.
Freezing Tips:
- For longer storage, freeze the crab cakes by laying them on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They'll keep well for up to a month. Thaw in the refrigerator overnight before serving.
Reheating Tips:
- To preserve the texture of your crab cakes, avoid reheating in the oven, as it can ruin their texture. Instead, reheat on the stove or in a toaster oven for best results. On the stove, warm them in a skillet over medium heat for 4-5 minutes per side. In a toaster oven, heat at 180°C (350°F) for about 8-10 minutes (20°C). Avoid microwaving, as it can make them chewy and develop a strange smell.
Note: DO NOT MICROWAVE. They will get chewy and develop a strange smell.
Recipe Conclusion
With their crispy exterior and tender, flavorful interior, the keto crab cakes are sure to steal the spotlight as the perfect appetizer at any gathering. Whether you're diving into them solo or sharing with friends, these low-carb crab cakes bring the taste of the sea right to your table without compromising on your keto goals.
Take this inspiration and continue exploring the endless possibilities of low-carb cooking. Whether you're mastering new recipes or putting your own spin on old favorites, keep embracing the joy of cooking and sharing meals with loved ones. Now, let's get cooking and make every meal an adventure!
More Seafood Recipes That Are Easy and Low Carb:
Looking for more scrumptious seafood recipes? Try these options:
FAQs
Lump crab meat is commonly used for crab cakes due to its large, flavorful chunks.
It's a matter of preference, but frying often yields a crispier exterior, while baking can be a healthier option. Experiment to find your preferred method!
Crab cakes are done when they turn golden brown and are firm to the touch. Ensure they reach an internal temperature of 145°F (63°C) to be safe for consumption.
Overcooking can result in dry and tough crab cakes. Be sure to cook them until golden brown and heated perfectly for the best texture and flavor.
Keto Crab Cakes (Simple & Delicious)
Ingredients
Keto Crab Cakes Ingredient List
- 1 pound lump crab meat thoroughly drained
- ¾ cup almond flour breadcrumbs
- ¼ cup mayonnaise full-fat for keto
- 2 large eggs beaten
- 2 tablespoons fresh parsley chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1-2 tablespoons of finely chopped green onions or chives
- ¼ red bell pepper sliced into thin batons.
- Lemon wedges for serving
Instructions
Preparation Steps
- Gather all the ingredients and cooking tools required for this recipe.
- Beat the eggs.
- Chop parsley.
- Finely chop green onions or chives.
- Slice red bell pepper into thin batons.
- Cut lemon wedges.
Cooking Instructions
- Ensure the crab meat is thoroughly drained and patted dry with paper towels to remove as much moisture as possible. If the meat is wet, it will fall apart.
- Mix the crab meat, almond flour, mayonnaise, beaten eggs, parsley, Dijon mustard, Old Bay seasoning, black pepper, and salt in a large bowl. Mix gently to prevent breaking up the crab meat too much.
- Cover and refrigerate the crab mixture for about 30 minutes. This helps the ingredients bind together and makes the cakes easier to form.
- Flatten the crab meat into a uniform layer on a baking sheet. Cut out the crab cakes and set aside using a ring mold approximately 2" in diameter. Reflatten any leftover crab mixture and continue cutting out crab cakes until all the crab meat is used.
- Heat a thin layer of oil in a skillet over medium heat. Once hot, add the crab cakes. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Enjoy the crab cakes warm. For a nice crunch, serve with remoulade sauce, chopped chives, and sliced red pepper.
Notes
If you enjoy this recipe, I'd love to hear from you! Any ideas on how to tweak it to be even lower in carbs? Drop a comment below! Hope you have a great time cooking!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
Recent Low Carb Recipes:
Ketogenic Christmas Cookies
My Ketogenic Christmas Cookies are the perfect way to stay on track this holiday season. These low-carb, sugar-free cookies combine a soft, buttery base with a festive peppermint glaze. Simple to make and fun to decorate, they’ll be the star of your holiday table!
Creamy Sugar Free Eggnog (Low Carb & Keto)
Think eggnog is off-limits because you're avoiding sugar? My Sugar-Free Eggnog recipe is here to prove you wrong! With all the creamy richness of the classic, this low-carb, keto-friendly version is ready in minutes and is perfect with or without a splash of rum.
Decadent Keto Hot Chocolate ☕
Craving a warm cup of decadence? My keto hot chocolate is rich, thick, and unbelievably satisfying. Perfect for chilly days, it’s a European-style chocolatey delight that’s sugar-free and low-carb.
Is it low carb? Learn more about it:
Ketogenic Christmas Cookies
My Ketogenic Christmas Cookies are the perfect way to stay on track this holiday season. These low-carb, sugar-free cookies combine
Creamy Sugar Free Eggnog (Low Carb & Keto)
Think eggnog is off-limits because you're avoiding sugar? My Sugar-Free Eggnog recipe is here to prove you wrong! With all
Decadent Keto Hot Chocolate ☕
Craving a warm cup of decadence? My keto hot chocolate is rich, thick, and unbelievably satisfying. Perfect for chilly days,
