Crispy Keto Crab Cakes {Almond Flour}

Name: Crispy Keto Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 egg (lightly beaten); 8 oz fresh lump crabmeat (gently picked through and shells removed); 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh garlic; 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 blanched finely ground almond flour (blanched finely ground); 2 tablespoons butter; 2 tablespoons olive oil

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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.

Four keto crab cakes served on a white plate with a napkin.

These crab cakes are amazing. They are crispy, delicious, and very filling. My entire family loves them, so I make them quite 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.

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Ingredients
Instructions
Expert tips
Frequently asked questions
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make keto crab cakes. 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, this one included. 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 end up with a fishy smell and taste. This is one item I splurge on - I get it fresh at Whole Foods whenever possible.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Out of fresh garlic? Garlic powder works too.

Mayo and mustard: 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. Make sure the thyme is fresh - a stale herb can easily ruin a dish. And if you opt for fine salt rather than kosher, use less of it.

Chopped parsley: I wouldn't skip this ingredient. It adds flavor as well as color.

Almond flour: I use blanched finely ground 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.

Instructions

How to make keto crab cakes? It's easy! Scroll down to the recipe card for the details. Here are the basic steps:

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), the garlic, and the seasonings. The last step is to add the parsley and the almond flour. Make sure the mixture is completely uniform and well-combined.

A photo collage showing steps 1-4 for making gluten-free crab cakes.

Form the mixture into six patties. I use a ¼-cup 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, 4-5 minutes per side.

A photo collage showing steps 5-8 for making low-carb crab cakes.

Expert tips

Here are a few tips for you for making this recipe a success:

Use fresh crab meat. As always when using crabmeat in recipes (such as these amazing crab stuffed mushrooms), the fresher the crabmeat you use in these keto crab cakes, the better the dish will taste. Fresh crabmeat is delicate and sweet.

But the supermarket lump crabmeat that comes in small plastic containers tends to be quite 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 prior to cooking. It's very important to chill the crab cakes for at least an hour prior to frying them, so please don't skip that (admittedly annoying) step. 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 is needed for properly cooking the patties. 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 in two batches, and keep the first batch in an oven set to "keep warm."

Frequently asked questions

Is it better to fry or to bake crab cakes?

I like to fry them. It achieves a crispier result. You can experiment with baking them in a 350F oven, on a parchment-lined baking sheet, for 15 minutes per side. Make sure to spray them with oil prior to baking.

Can I freeze keto crab cakes?

Yes. Once they're completely cool, you can place them in freezer bags and freeze them for up to three months. if you stack them, make sure to separate them with wax paper squares.

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

If you'd like to serve these crab cakes with a sauce, try mixing ¼ cup mayonnaise with 1 tablespoon Dijon mustard, 1 tablespoon sugar-free ketchup, and ½ teaspoon garlic powder. Or try this delicious homemade tartar sauce.

What about 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, 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 the fridge, in an airtight container, for up to 3 days. They keep quite well, actually.

Make sure you reheat them very gently. You can use the microwave on 50% power, or reheat them in a 250F oven. Reheating in the oven better retains their crispness. They are also very good cold, straight out of the fridge! I sometimes just grab one as a snack.