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overhead view of piled up crab cakes next to tartar sauce.
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Keto Crab Cakes

Simple, homemade crab cakes made keto friendly! These pack in loads of lump crab meat, the perfect blend of seasonings, and just enough filler to hold it all together.
Course Seafood
Cuisine American
Keyword seafood
Prep Time 10 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Total Time 46 minutes
Servings 12 crab cakes
Calories 156kcal

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup chopped green onion
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1 cup almond flour
  • 1 pound lump crab meat
  • Butter or oil for frying

Instructions

  • Add the mayonnaise, green onion, mustard, egg, Old Bay, lemon juice, and salt to a medium mixing  bowl. Mix well to combine.
  • Add the crab meat and almond flour and use a rubber spatula to fold the mixture together until just combined.
  • Cover bowl and place in the refrigerator for 30 minutes to allow the mixture to come together.
  • Heat a large cast iron skillet over medium heat.
  • Add enough butter or oil to lightly coat the bottom of the pan.
  • Use a large cookie scoop to drop the crab mixture onto the pan, leaving a couple of inches space between each. Gently press the mixture down to flatten slightly using a thin, flat spatula.
  • Fry the patties for 3 minutes per side or until golden brown.
  • Repeat with remaining mixture until all the crab cakes are fried.

Notes

Refrigerating the mixture helps the crab cakes hold together better when cooking. If the break apart during flipping, use your spatula to gently press them back together.

Nutrition

Serving: 3crab cakes | Calories: 156kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 399mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g