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Keto Crab Cakes – Low carb, gluten free


  • Author: Mellissa Sevigny
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 8 crab cakes 1x
  • Diet: Diabetic

Description

An easy keto crab cake recipe that is simple to make, but tastes impressive enough for company! Works as is for an appetizer for four people, or make into 4 larger cakes as a main course for two people.


Ingredients

Scale
  • 8 ounces blue crab meat, drained (lump preferred, see notes on crab)
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce (or 2 teaspoons coconut aminos)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons coconut flour
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons avocado oil, for frying

Instructions

  1. Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.
  2. In another small bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, and dijon mustard, mixing until smooth.
  3. In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly.
  4. Gently add the mayonnaise mixture to the crab, folding until combined.
  5. Then add the dry ingredients to the crab mixture and gently mix. Try not to break up/shred the pieces of crab too much.
  6. Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes, about 2 inches in diameter, and place carefully in the hot oil.
  7. Cook for about 2-3 minutes per side or until golden brown.
  8. Remove from the pan to a plate lined with paper towels.
  9. Serve warm with lemon wedges and Roasted Red Pepper Sauce.

Notes

Approximate net carbs per serving = 2g.

  • Category: Keto Seafood Recipes
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 crab cakes
  • Calories: 130
  • Fat: 8g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 12g

Keywords: keto crab cakes, low carb crab cakes, crab cakes

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