Name: Keto Crab Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 egg lightly beaten; 8 ounces fresh lump crabmeat gently picked through and shells removed; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh garlic minced; Â½ teaspoon Diamond Crystal kosher salt or Â¼ teaspoon of any other salt; Â½ teaspoon dried thyme; â…› teaspoon cayenne pepper; Â¼ cup parsley chopped; Â½ cup almond flour blanched (finely ground); 2 tablespoons butter; 2 tablespoons olive oil

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Hey, it’s Anne here from Beyond the Bayou blog. Today I’m sharing one of my favorite recipes – keto-friendly crab cakes! Working in restaurants over the years, I’ve eaten more than my fair share of crab cakes. But many are loaded with breadcrumbs, making them off-limits on the keto diet.

These little guys though? 100% keto-approved! They get their crispy exterior from a combination of almond flour and parmesan instead of bread. The insides stay decadently rich and flavorful thanks to a mix of lump crab meat, mayo, eggs, and classic seafood seasoning.

Even though they’re keto, they absolutely do not taste like “diet” food. Just straightforward, real deal crab cake deliciousness! They make an awesome appetizer for sharing or a light keto-friendly main course. Whether you’re keto or not, I know you’ll love these easy crab cakes.

What Type Of Crab Should I Use For These Crab Cakes?

The type of crab meat you use for your crab cakes will depend on what’s available where you live and what your grocery store carries. Look for “hand-picked” or “fresh-picked” crab meat, and always try to get the freshest you can find. When I make Maryland crab cakes, I like to use a mix of jumbo lump crab meat and sometimes backfin, which I often find in plastic containers at the seafood counter, like at Safeway.

Jumbo Lump Crab Meat: This is the priciest option. It consists of large chunks of crab meat, which are more scarce and require many crabs to collect. Because of this, itâ€™s the most expensive but also the most luxurious in terms of texture and flavor.
Lump Crab Meat: This is a more moderately priced option. The pieces are smaller than jumbo lump but still hold together well, making it a good choice for crab cakes.
Backfin Crab Meat: This is the least expensive option. It has a finer texture but still works great for crab cakes, especially if you’re on a budget.

Many people ask about using canned crab meat for crab cakes. I don’t usually recommend it unless it’s the kind that’s refrigerated at the seafood counter. Also, avoid using fake or imitation crab meat for this recipe. If you have trouble finding fresh crab meat, refrigerated canned crab meat is an acceptable alternative.

Overview: How To Make Keto Crab Cakes?

These crispy keto crab cakes are a delightful gluten-free twist on a classic favorite, made with almond flour instead of breadcrumbs. Theyâ€™re perfect as an appetizer or a light meal, bringing a satisfying crunch and rich flavor to the table. The combination of fresh lump crab meat, aromatic herbs, and a hint of cayenne pepper creates a dish thatâ€™s both delicious and health-conscious.

The preparation is straightforward and takes only 15 minutes of active time, followed by a rest period to allow the flavors to meld and the patties to firm up. Start by gently whisking an egg in a bowl, then add the fresh crab meat, ensuring that all shells are removed. Incorporate mayonnaise, Dijon mustard, minced garlic, kosher salt, dried thyme, and a dash of cayenne pepper for a subtle kick. Stir in freshly chopped parsley and finely ground almond flour to bind the mixture together.

Once the mixture is ready, form it into six equal patties, about half an inch thick. Place the patties on a platter lined with wax paper, cover them loosely with plastic wrap, and refrigerate for at least an hour. This chilling step is crucial to help the crab cakes maintain their shape during cooking. When ready to cook, heat butter and olive oil in a nonstick skillet over medium heat, then carefully fry the crab cakes until golden brown on both sides, about 4 minutes per side.

Serve these delectable crab cakes hot, straight from the skillet, for a delightful crispy bite. With only 298 calories per serving, these crab cakes are a flavorful, guilt-free indulgence that aligns perfectly with a keto or gluten-free diet. Enjoy the burst of fresh flavors and the satisfying crunch that make these crab cakes an instant hit at any gathering.

Tips For Making Keto Crab Cakes!

Choose Fresh Crab Meat: Opt for fresh crab meat for the best flavor. While pre-packaged lump crab meat is convenient, it can sometimes have a fishy taste. If you can, get your crab meat from a seafood counter, like the one at Whole Foods. It tends to be fresher and tastier.
Chill Before Cooking: Before frying, chill the crab cake patties for at least an hour. This helps them hold together better while cooking. Nobody wants their crab cakes falling apart in the skillet!
Don’t Be Stingy with Oil: Use enough oil when frying the patties. About half of it will stay in the skillet, but it’s crucial for getting those crab cakes cooked just right. The nutrition info accounts for this, so no need to worry about excess oil.
Choose the Right Skillet: Use a nonstick skillet and avoid overcrowding it. If you have too many patties in the skillet at once, they won’t cook evenly. If your skillet isn’t big enough, fry the crab cakes in batches. Keep the first batch warm in an oven set to “keep warm” while you finish the rest.

What To Serve With Keto Crab Cakes?

Variations And Substitution You Must Try!

Crab Meat Choices: Check the notes above for recommendations on different types of crab meat to use.
Mustard Swap: If you don’t have Dijon mustard or prefer to skip the wine, swap it with regular yellow mustard. It’s an easy switch that won’t affect the taste much.
Alcohol-Free Option: Worried about alcohol content? If you’re on Squeaky Clean Keto, don’t stress. The tiny bit of wine in Dijon mustard is okay. But if you’re avoiding alcohol altogether, swap it with yellow mustard.
Sweetener Substitution: Molasses and sugar in Worcestershire sauce might not fit your diet plan. If you’re following Whole30 or a sugar-free lifestyle, switch to coconut aminos instead. It keeps your recipe compliant without sacrificing flavor.
Flour Alternatives: Coconut flour giving you trouble? No worries! Use almond flour instead to bind your ingredients together. If almond flour isn’t an option, crushed pork rinds can work, but they might change the taste a bit. It’s best to use them as a last resort.
Mayo or Egg: Need an alternative to mayo? You can swap it with 2 tablespoons of beaten egg. Personally, I find mayo does a better job of holding the crab cakes together, but it’s your call!

Guide To Store Leftovers!

Storage Time: Seafood doesnâ€™t last long after cooking, especially crab cakes. I suggest eating them within three days of making them.
Container Choice: Store them in an airtight container. This way, your fridge wonâ€™t smell like seafood, and your crab cakes stay fresh longer.
Reheating Options: If you want to warm them up, you can do it in the microwave for 1 to 2 minutes or in the oven at 350 degrees Fahrenheit for 8 to 10 minutes. This ensures theyâ€™re heated all the way through.
Freezing Caution: Itâ€™s not a good idea to freeze these keto crab cakes. When you thaw and reheat them, the texture might not be as good as when theyâ€™re fresh.

Is It Better To Fry Or Bake Crab Cakes?

I like to fry them. It achieves a crispier result. You can experiment with baking them in a 350Â°F oven, on a parchment-lined baking sheet, for 15 minutes per side. Make sure to spray them with oil prior to baking.