Dinner

Keto Crab Cakes Recipe

Bylilan Sage October 7, 2026October 7, 2026

Introduction

Keto Crab Cakes are a delicious low-carb alternative to traditional crab cakes, packed with flavor and easy to prepare. These crispy, golden patties pair perfectly with a creamy keto-friendly tartar sauce for a satisfying meal.

A round white plate holds six golden-brown patties with visible green and red herbs mixed in, arranged in a semi-circle. Each patty has a slightly crispy, textured surface with darker brown spots from cooking. In the center of the plate is a small white bowl filled with a thick, creamy, pale yellow sauce with small green herb bits mixed in, and a silver spoon resting inside the bowl. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg (beaten)
1 1/2 tablespoons mayonnaise
2 1/2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning
3 tablespoons finely chopped parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup almond flour (finely ground, plus more if needed)
8 ounces lump crabmeat (drained and picked)
2 tablespoons olive oil for frying
Keto-friendly tartar sauce (for serving)

Instructions

Step 1: In a medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, and lemon juice until smooth.
Step 2: Stir in Old Bay seasoning, parsley, salt, black pepper, and almond flour into the wet mixture until well combined. If the mixture is too wet, gradually add a little more almond flour.
Step 3: Gently fold the lump crabmeat into the mixture carefully to keep the crab chunks intact and evenly coated.
Step 4: Shape the mixture into six equal-sized patties.
Step 5: Heat the olive oil in a frying pan over medium heat. Fry each crab cake for about 5 minutes on each side or until golden and crispy.
Step 6: Serve warm with keto-friendly tartar sauce on the side.

Tips & Variations

For extra flavor, add finely chopped green onions or a dash of smoked paprika to the mixture.
If you prefer a more tender texture, substitute half the almond flour with crushed pork rinds.
Use fresh crabmeat for the best taste, but canned crabmeat can be a convenient substitute.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep them crispy. Avoid microwaving as it can make them soggy.

How to Serve

The image shows five golden-brown, round patties with a crispy, slightly uneven texture, flecked with green herbs and tiny red bits on a white plate. One patty is dipped into a small white bowl filled with creamy, pale yellow sauce that has a slightly chunky texture. The patties are arranged close together on the white marbled surface, and the lighting highlights their crunchiness and color contrast with the smooth sauce in the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these crab cakes instead of frying?

Yes, you can bake the crab cakes at 400°F (200°C) for about 12-15 minutes, flipping halfway through for even browning.

Is almond flour necessary for this recipe?

Almond flour works well as a low-carb binder, but you can replace it with crushed pork rinds or coconut flour if you prefer, adjusting the quantity as needed to achieve the right consistency.