Keto Crab Cakes
Golden, pan-seared lump crab cakes bound with almond flour and a touch of Dijon mayo, then crisped in butter until the edges crackle. At just 2.3g net carbs per serving and ready in 30 minutes, they deliver sweet crab and rich, savory flavor with zero filler guilt.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto crab cakes swap the usual breadcrumbs for almond flour, so every bite stays packed with sweet lump crab instead of filler. Crisp on the outside, tender within, and ready in just half an hour.
Ingredients
- 1 lb (450g) lump crab meat, picked over for shells
- 1/3 cup blanched almond flour
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 green onions, finely sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/4 tsp salt and 1/4 tsp black pepper
- 2 tbsp butter or avocado oil, for frying
Instructions
- 1
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, Old Bay, salt, and pepper until smooth.
- 2
Gently fold in the green onions, parsley, and almond flour, then add the crab meat. Fold carefully to keep the lumps intact — do not overmix.
- 3
Divide and shape the mixture into 8 patties, about 1/2 inch thick. Chill on a plate for 10 minutes to firm up so they hold together while cooking.
- 4
Heat the butter or avocado oil in a large nonstick skillet over medium heat. Cook the crab cakes in batches, about 3 to 4 minutes per side, until deeply golden and crisp.
- 5
Transfer to a paper-towel-lined plate and serve hot with lemon wedges and a dollop of keto tartar or aioli.
Tips & notes
- For the best texture use refrigerated lump or jumbo lump crab. If using canned, drain very well and pat dry to avoid soggy cakes.
- Chilling the patties before frying is the key step — it keeps them from falling apart in the pan.
- Store cooked cakes in an airtight container in the fridge for up to 3 days, or freeze uncooked patties between parchment for up to 1 month.
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Frequently asked questions
- How many carbs are in keto crab cakes?
- Each serving (2 crab cakes) has 2.3g net carbs, 312 calories, 23g protein, and 23g fat. This recipe makes 8 cakes for 4 servings.
- Can I make these crab cakes without almond flour?
- Yes — swap the almond flour for 1/4 cup crushed pork rinds or 2 tablespoons coconut flour. Coconut flour is more absorbent, so start with less and add as needed to bind the mixture.
- What can I serve with keto crab cakes?
- Pair them with a simple green salad, sauteed asparagus, or cauliflower mash. A squeeze of lemon and keto tartar sauce or garlic aioli round out the plate without adding meaningful carbs.
