Crispy Keto Crab Cakes

Name: Crispy Keto Crab Cakes
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 ); 1/2 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon dried thyme; 1/8 teaspoon cayenne pepper; 1/4 cup parsley (chopped); 1/2 cup almond flour (blanched, finely ground); 2 tablespoons butter; 2 tablespoons olive oil

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These gluten-free keto crab cakes are made with almond flour instead of breadcrumbs. They are absolutely not a compromise! They are wonderfully crispy and very flavorful.

Keto crab cakes are served on a white plate.

These keto crab cakes are amazing. They are crispy, delicious, and very filling. My entire family loves them, so I make them often. They're so good, in fact, that I often serve them as a main dish rather than as an appetizer. They don't contain any breadcrumbs. Instead of those, I use almond flour. The result is marvelous - just as crispy and tasty as traditional recipes.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Egg: I use large eggs in most of my recipes, including this one. Make sure it's truly large - you need it to help bind the ingredients together.
Fresh lump crabmeat: The fresher, the better, or the cakes could have a fishy smell and taste. This is one item I splurge on - I get it fresh at Whole Foods whenever possible.
Although lump meat is perfecr crab cakes, I sometimes use jumbo lump crabmeat, as shown in the photo above. It works fine if you break it into smaller pieces - it's just expensive, so lump crabmeat is better if you can find it.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Mayo and mustard: You should definitely use Dijon mustard. It's creamier and less vinegary than yellow mustard, and it's way more delicious!
Seasoning: Kosher salt, dried thyme, and just a touch of cayenne pepper.
Chopped parsley: I wouldn't skip this ingredient. It adds flavor as well as color.
Almond flour: I use blanched, super fine almond flour in this recipe.
Butter and olive oil: Used for frying the cakes. I like to use a mix of both - the oil helps prevent the butter from browning too much, and both impart wonderful flavor.

Variations

Out of fresh garlic? Use a teaspoon of garlic powder.
Use sriracha mayo instead of regular mayo for an added kick.
Cilantro is a good substitute for parsley.
Sometimes, I add a pinch of cumin.
It's OK to use coarse almond meal instead of blanched almond flour.
To make this recipe dairy-free, use extra olive oil instead of butter.

Instructions

Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:

Mix together all the ingredients except for the butter and olive oil, which you will use for frying. I usually start with lightly whisking the egg, then I mix in the crabmeat. Next, I add the creamy stuff (mayo and Dijon), garlic, and seasonings. The last step is to add the parsley and the almond flour. Make sure the mixture is completely uniform and well-combined.

Form the mixture into six patties. I use a 4-tablespoon scoop to portion them out, then shape them with my hands. Chill the patties in the fridge for at least an hour. This will help prevent them from falling apart as you cook them.

Fry the patties in a mixture of butter and olive oil over medium heat for 4-5 minutes per side.

Place them on paper towels to absorb excess oil before serving them.

Placing the cooked crab cakes on paper towels.

Expert Tips

Use fresh crab meat. As always, when using crabmeat in recipes (such as these crab-stuffed mushrooms), the fresher the crabmeat you use, the better the dish will taste. Fresh crabmeat is delicate and sweet, but the supermarket lump crabmeat that comes in small plastic containers can be fishy. If you don't want to steam your own crabs (who does?) and you have Whole Foods in your area, try the crabmeat sold at their seafood counter. It's the best I've found so far.
Chill the patties before cooking. It's important to chill the patties for at least an hour before frying them. They are quite delicate and could easily fall apart when you fry them if they're not chilled first.
Don't skimp on the oil! At least half the cooking fat will remain in the skillet, but it's needed to cook the patties properly. The nutrition info reflects this.
Use a nonstick skillet, and don't overcrowd it. If you don't have a skillet large enough to accommodate all patties, fry them in two batches and keep the first batch in an oven set to the "keep warm" setting.

Recipe FAQs

Can I bake these crab cakes?

I like to fry them. It achieves a crispier result. But you can also bake them in a 350°F oven on a parchment-lined, rimmed baking sheet for 15 minutes per side. Make sure to spray them with oil before baking and spray again after flipping them.

Are they spicy?

No. The small amount of cayenne pepper I use adds a layer of flavor. It doesn't make them spicy. However, feel free to omit the cayenne if you wish.

Can I eat crab cakes on keto?

You can, as long as you replace the traditional breadcrumbs with a low-carb ingredient such as almond flour.

Serving Suggestions

Sauce

If you'd like to serve these crab cakes with a sauce, mix ¼ cup of mayonnaise with 1 tablespoon of Dijon mustard, 1 tablespoon of sugar-free ketchup, and ½ teaspoon of garlic powder. You can also use homemade tartar sauce or sriracha mayo.

Side Dishes

When I serve these crab cakes as a main dish rather than as an appetizer, I like to serve them with cauliflower potato salad, creamy cucumber salad, broccoli salad, or asparagus salad. I like the fact that I can make these salads ahead of time so that I can focus on frying the patties.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven to retain their crispness. If you're in a hurry, it's OK to use the microwave, but the oven is better.

They are also very good cold, straight out of the fridge! I sometimes grab one as a snack.

You can also freeze the completely cooled leftovers in freezer bags for up to three months. If you stack them, make sure to separate them with wax paper squares. Thaw them overnight in the fridge before reheating them.