Dinner

Keto Crab Cakes Recipe

Name: Keto Crab Cakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large egg (beaten); 1 1/2 tablespoons mayonnaise; 2 1/2 teaspoons Dijon mustard; 1 tablespoon lemon juice; 1/2 teaspoon Old Bay seasoning; 3 tablespoons finely chopped parsley; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup almond flour (finely ground, plus more if needed); 8 ounces lump crabmeat (drained and picked); 2 tablespoons olive oil for frying; Keto-friendly tartar sauce

ByMariam Harutyunyan October 6, 2026October 6, 2026

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Introduction

Keto crab cakes are a delicious low-carb alternative to traditional crab cakes, packed with fresh lump crabmeat and flavored with classic seasonings. They’re crispy on the outside, tender on the inside, and perfect for a quick weeknight dinner or impressive appetizer.

The image shows six golden-brown patties arranged in a semi-circle on a large white plate, each patty with a crispy, textured surface dotted with small bits of herbs and spices, mainly green and red flecks. On the right side of the plate is a small white bowl filled with a creamy pale yellow sauce speckled with green herbs, with a silver spoon resting inside it. All items sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg (beaten)
1 1/2 tablespoons mayonnaise

2 1/2 teaspoons Dijon mustard
1 tablespoon lemon juice

1/2 teaspoon Old Bay seasoning
3 tablespoons finely chopped parsley

1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup almond flour (finely ground, plus more if needed)

8 ounces lump crabmeat (drained and picked)
2 tablespoons olive oil for frying
Keto-friendly tartar sauce (for serving)

Instructions

Step 1: In a medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, and lemon juice until smooth.
Step 2: Stir in Old Bay seasoning, chopped parsley, kosher salt, black pepper, and almond flour into the wet mixture until well combined. If the mixture feels too wet, add a little more almond flour.
Step 3: Gently fold the lump crabmeat into the mixture, being careful not to break up the crab chunks, and ensuring they are evenly coated.

Step 4: Form the mixture into 6 equally sized patties.
Step 5: Heat olive oil in a skillet over medium heat. Fry each patty for about 5 minutes per side, until golden brown and crispy.
Step 6: Serve warm with keto-friendly tartar sauce on the side.

Tips & Variations

Use lump crabmeat for the best texture and flavor, or canned crabmeat if fresh isn’t available.
If you prefer a little crunch, add finely chopped celery or green onions to the mixture.
For a dairy-free option, substitute mayonnaise with avocado mayo.

To bake instead of frying, place patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness, or warm in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving to prevent soggy texture.

How to Serve

The dish shows six golden-brown patties with a crispy texture and specks of green and red herbs and spices, arranged around a small white bowl filled with a creamy light yellow sauce with visible herbs. The patties have an uneven surface with some crunchy edges and are placed on a white plate with gentle curves, all set on a white marbled texture. The colors are warm and inviting with a contrast between the patties' golden tones and the sauce’s pale creaminess. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of almond flour?

Almond flour is preferred for its low-carb content and texture. Using regular flour or breadcrumbs will increase carbs and change the texture, so it’s best to stick with almond flour for keto-friendly crab cakes.

How do I prevent crab cakes from falling apart while cooking?

Gently fold the crabmeat into the mixture to keep the lumps intact and ensure the binding ingredients (egg and almond flour) are well mixed. Also, avoid flipping the patties too frequently, and cook over medium heat to give them time to set properly.