Description
These Keto Crab Cakes are a low-carb, flavorful twist on a classic seafood dish. Made with lump crabmeat, almond flour, and a blend of savory seasonings, these cakes are pan-fried to golden perfection and served with a keto-friendly tartar sauce. Perfect for a satisfying and healthy meal that fits into a ketogenic lifestyle.
Ingredients
Scale
Crab Cakes
- 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
For Serving
- Keto-friendly tartar sauce
Instructions
- Whisk base: In a medium bowl, combine the beaten egg, mayonnaise, Dijon mustard, and lemon juice. Whisk these wet ingredients together until smooth and well incorporated.
- Mix ingredients: Add the Old Bay seasoning, finely chopped parsley, kosher salt, black pepper, and almond flour to the wet mixture. Stir thoroughly to combine. If the mixture feels too wet or loose, gradually add a little more almond flour to reach a consistency that will hold shape.
- Fold crab: Gently fold the lump crabmeat into the mixture, taking care not to break up the crab lumps, ensuring the crab is evenly coated without overmixing.
- Fry patties: Shape the mixture into six equal-sized patties. Heat the olive oil in a skillet or pan over medium heat. Fry each crab cake for about 5 minutes per side, or until golden brown and crispy on both sides. Remove from heat and drain on paper towels if needed.
- Serve: Serve the warm crab cakes with keto-friendly tartar sauce alongside for dipping or spreading.
Notes
- If the mixture is too loose, add almond flour gradually to help bind the crab cakes.
- Handle the crabmeat gently to keep the lumps intact for better texture.
- Use a non-stick pan or well-seasoned skillet to prevent sticking when frying.
- These crab cakes can be kept warm in a low oven if preparing in batches.
- For extra flavor, add a pinch of garlic powder or smoked paprika if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Keto, Crab Cakes, Low Carb, Seafood, Gluten Free, Paleo-Friendly
