Description
Delicious and easy-to-make Keto Crab Cakes that are low in carbs and perfect for a healthy, flavorful meal. Made with lump crabmeat, almond flour, and a blend of seasonings, then pan-fried to golden perfection and served with keto-friendly tartar sauce.
Ingredients
Scale
Crab Cakes
- 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
For Serving
- Keto-friendly tartar sauce
Instructions
- Whisk base: In a medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, and lemon juice until smooth and well combined to create the creamy base for the crab cakes.
- Mix ingredients: Stir in Old Bay seasoning, chopped parsley, kosher salt, black pepper, and almond flour into the wet mixture until evenly blended. If the batter feels too wet, add a little more almond flour to help bind the mixture.
- Fold crab: Gently fold the lump crabmeat into the mixture carefully to keep the lumps intact and ensure the crab is well coated without breaking it up too much.
- Form patties: Shape the crab mixture into 6 equal-sized patties, pressing firmly but gently so they hold their shape while cooking.
- Fry patties: Heat the olive oil in a pan over medium heat. Fry each crab cake for about 5 minutes per side, or until each side is golden brown and crispy. Be careful when flipping to maintain the shape.
- Serve: Transfer the cooked crab cakes to a serving plate and serve immediately with keto-friendly tartar sauce for dipping.
Notes
- Use fresh lump crabmeat for the best flavor and texture.
- If mixture is too wet, add almond flour gradually to achieve proper consistency.
- Be gentle when folding crabmeat to keep the lumps intact.
- Adjust frying time based on patty thickness and stove heat to avoid burning or undercooking.
- This recipe is perfect for a low-carb or keto diet.
- To keep crab cakes warm while frying in batches, place them on a baking sheet in a low oven (about 200°F) until all are cooked.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: keto crab cakes, low carb crab cakes, gluten free crab cakes, seafood keto recipe, almond flour crab cakes
