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Keto Crab Cakes

Keto Crab Cakes: Crispy, Flavorful Bites You’ll Love

Delight in these Keto Crab Cakes, crispy and flavorful bites perfect for guilt-free feasting.
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Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 4 cakes
Course: Dinner
Cuisine: American
Calories: 28
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb Lump Crab Meat Ensure it's thoroughly drained.
  • 1/2 cup Almond Flour Breadcrumbs Can substitute with panko for non-keto diets.
  • 1/4 cup Mayonnaise Choose full-fat for best results.
  • 1 large Eggs Beaten before mixing in.
  • 2 tbsp Fresh Parsley Can substitute with cilantro or dill.
  • 1 tbsp Dijon Mustard Whole grain mustard is a great substitute.
  • 1 tbsp Old Bay Seasoning Can swap with Creole seasoning.
  • 1/2 tsp Black Pepper Adjust according to personal preference.
  • 1/2 tsp Salt Adjust according to personal preference.
  • 1/4 cup Green Onions/Chives Optional but recommended for texture.
  • 1/2 cup Red Bell Pepper Can be omitted if preferred.
For Serving
  • 2 pieces Lemon Wedges Essential for a fresh finish.
  • 1/2 cup Remoulade Sauce Optional but delightful!

Equipment

  • non-stick skillet
  • Mixing bowl
  • Ring mold

Method
 

Step-by-Step Instructions for Keto Crab Cakes
  1. Prepare the crab meat by ensuring it is thoroughly drained and gently pat it with paper towels to remove excess moisture.
  2. In a large mixing bowl, combine crab meat, almond flour, mayonnaise, and beaten eggs. Add parsley, Dijon mustard, Old Bay seasoning, black pepper, salt, and green onions. Stir gently.
  3. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.
  4. Remove the mixture from the refrigerator and shape into crab cakes using a 2-inch ring mold.
  5. Heat oil in a non-stick skillet over medium heat and fry crab cakes for 3-4 minutes on each side until golden brown.
  6. Transfer to a plate lined with paper towels, serve warm with lemon wedges and optional remoulade sauce.

Nutrition

Serving: 1cakeCalories: 28kcalCarbohydrates: 1gProtein: 3gFat: 1gSaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 250mgPotassium: 50mgVitamin A: 5IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Avoid overmixing the crab to maintain texture, and refrigerate the mixture for best results. Store leftovers in an airtight container for up to 3-4 days.

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