These simple Keto Crab Cakes are a delicious low-carb starter or main dish. One of my favorite dinners consists of sweet blue crab chunks with fresh herbs, spices, and just enough filler to keep it all together.
I can never get enough crab cakes. If there are crab cakes on the menu at a restaurant, I will order them. There are no questions.
Unfortunately, it appears to end in disappointment at least 50% of the time.
A perfect crab cake, whether it is keto-friendly or not, should be largely made of high-quality crab flesh and have little to no breading keeping it together.
When done properly, it is delightfully sweet and delicate.
When done incorrectly, it results in a fishy-tasting bread puck with hardly any recognizable chunks of crab—a mockery of seafood.
Here are some wonderful keto crab cakes that are on par with or even superior than the majority of crab cakes you’ll get in restaurants.
Because making your own crab cakes at home is the greatest (and most cost-effective) way to guarantee that you are getting premium crab cakes.
When a hankering for crab cakes strikes, there is really no justification not to prepare these keto crab cakes yourself.
It’s a great combination in my opinion, but it’s not necessary if you don’t like the taste of roasted red peppers.
TIPS FOR MAKING A KETO CRAB CAKE
For crab cakes, what kind of crab meat is ideal?
Crab cakes frequently contain blue crab. It is typically sold in 8-ounce, chilled plastic cups in the seafood area.
If fresh blue crab isn’t easily accessible where you live, you can also buy it frozen; the quality isn’t as nice as fresh, but it’s still good.
There are several types and prices of blue crab to choose from in the grocery store.
The best and most desirable ingredient for these keto crab cakes is lump crab, which is also the priciest choice.
Although not as sweet and less expensive, claw meat will work just fine in this recipe. If you’re duplicating it to feed a crowd, I advise splitting the claw and lump meat 50/50 to minimise costs while maintaining quality, which is what I typically do.
You can make these keto crab cakes with any type of crab in place of blue crab, including snow, king, and dungeness.
Necessary ingredients for this recipe
high-grade crab meat (see notes above)
citrus juice, fresh (I beg you not the bottled stuff)
the coconut flour
New Bay Seasoning
For frying, use avocado oil
The supplies you’ll need to prepare this dish
Really, all you need to prepare these keto crab cakes is a dish and a nonstick frying pan!
Making crab cakes on a keto diet
In a bowl, mix every component of the crab cake.
To avoid shattering the crab bits, stir carefully.
cakes via shaping.
How to keep these crab cakes low in carbs fresh
I advise avoiding keeping these crab cakes in the refrigerator for longer than three days because leftover seafood doesn’t store well. To prevent the scent of crab from permeating your entire fridge, store them in an airtight container.
To thoroughly reheat them, rewarm them for 1–2 minutes in the microwave or for 8–10 minutes in the oven at 350 degrees Fahrenheit.
The texture would not be optimal after thawing and reheating these keto crab cakes, therefore I do not advise freezing them.
serving ideas for crab cakes made using ketones
As previously said, my go-to accompaniment for these is my keto red pepper sauce.
The dish yields either 2 servings or 4 appetizer portions.
These go great with a simple salad of arugula or spring greens dressed in my keto lemon vinaigrette for a lunch or brunch dish. Save a little vinaigrette to drizzle over the crab cakes as well.
If you’re serving these low-carb crab cakes at a cocktail party or other gathering, you could cut them into bite-sized portions with a diameter of about an inch and serve them on a tray with just a dot of sauce on top. This recipe should yield roughly 24 small cakes.
More Delicious Recipes:
Alternatives and variations for this dish
See the aforementioned comments on the various types of crab meat to utilize for your alternatives.
Replace the dijon mustard with another yellow mustard if you’re following the whole30 or rigorously avoiding alcohol for any other reason because it contains minute amounts of white wine. Because the amounts of wine are so minute, the dijon mustard is appropriate when following Squeaky Clean Keto.
Because Worcestershire sauce has trace quantities of molasses and sugar, it can be substituted with Coconut Aminos while following the Whole30 or Squeaky Clean Keto diets.
Almond flour can be used as a binder in place of coconut flour if it bothers you. The flavor may be badly impacted by using crushed pork rinds, thus it should only be used as a last resort.
The mayonnaise can be swapped out for the 2 tablespoons of beaten egg, but I like the way the mayonnaise binds the crab cakes together better.
A quick and easy recipe for keto crab cakes that looks and tastes good enough to serve to guests! It can be made into four larger cakes for a main dish for two people or served as is for an appetizer for four.
- Blue crab flesh, 8 ounces, drained (lump preferred, see notes on crab)
- mayonnaise, 2 tablespoons
- 1 tablespoon of dijon mustard
- fresh lemon juice, 1 tbsp
- a smidge of Worcestershire sauce (or 2 teaspoons coconut aminos)
- 2 tablespoons of fresh parsley, chopped
- 2 teaspoons of coconut flour
- TWO teaspoons of the seasoning Old Bay
- For frying, use 2 teaspoons of avocado oil.
- Crab meat should be added to a small bowl after being carefully checked for cartilage or shell fragments.
- Mayonnaise, lemon juice, Worcestershire sauce, and dijon mustard should all be mixed together in a separate small bowl until well-combined.
- Old bay, parsley, and coconut flour should all be completely mixed together in a third basin.
- Gently incorporate the crab into the mayonnaise mixture after adding.
- After that, combine the crab mixture carefully with the dry ingredients. The crab should not be too severely broken up or shredded.
- In a saute pan that is not stick-resistant, heat the coconut oil over medium heat. Make 8 little cakes that are about 2 inches in diameter, then carefully place them in the hot oil.
- Cook each side for two to three minutes, or until golden brown.
- Take out of pan . Put on a platter(covered in paper towels).
- Roasted Red Pepper Sauce and lemon wedges should be served warm.
Notes Approximately 2g of net carbohydrates per serving.
Serving Size: 1 Cup