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Keto Crab Cakes Simple And Delicious Low-carb Recipe!

Keto Crab Cakes Recipe

These gluten-free and keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and delicious!
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Rest Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 192kcal
Author: Anne Carter
Servings: 6 crab cakes

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

Calories: 192kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 1062mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 851IU | Vitamin C: 8.4mg | Calcium: 86mg | Iron: 1.1mg
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