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, it’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.
Keto Crab Cakes Recipe
Equipment
- Mixing Bowl
- Whisk or Fork
- Measuring Cups
- Spatula
- Frying Pan
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
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ½ teaspoon dried thyme
- â…› teaspoon cayenne pepper
- ¼ cup parsley chopped
- ½ cup almond flour blanched finely ground
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- In a medium bowl, whisk the egg, then add and mix the crab meat, breaking up large pieces.
- Add mayonnaise, mustard, garlic, salt, thyme, cayenne, parsley, and almond flour. Mix well.
- Portion out six ¼-cup scoops of the mixture and form into ½-inch-thick patties.
- Place patties on wax paper-lined platter, cover with plastic wrap, and refrigerate for at least one hour.
- Heat butter and olive oil in a large nonstick skillet over medium heat for 3 minutes. Add the crab cakes and cook for 4 minutes without moving until browned on the bottom.
- Carefully flip the cakes, gently press to flatten slightly, and cook for another 3-4 minutes until browned. Serve on paper towel-lined plate.
Nutrition
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!
