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Keto Crab Cake

Keto Crab Cake

Keto Crab Cakes are crispy, golden, and packed with flavour while staying low in carbs. Perfect as a starter, snack, or main dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb crab meat (fresh or canned, drained)
  • 1 cup egg
  • ½ large almond flour (or crushed pork rinds)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 2 tbsp chopped parsley
  • 1 cloves garlic, minced
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil or butter (for frying)

Equipment

  • 1 Mixing Bowl
  • 1 Measuring Cups & Spoons
  • 1 Frying pan/skillet
  • 1 Spatula
  • 1 Baking tray (if baking instead of frying)

Method
 

  1. Mix ingredients: In a medium bowl, combine the crab meat, almond flour, egg, mayonnaise, mustard, lemon juice, garlic, parsley, paprika, salt, and pepper. Stir lightly so the crab remains chunky.
  2. Shape Patties: Create patties of the same size. Then transfer onto a plate and refrigerate on a tray for 5-10 mins so it becomes little firm.
  3. Heat the Pan: Put olive oil or butter in a skillet and heat the flame til medium.
  4. Cook Patties: Heat shortening and fry the crab cakes for 3–4 minutes on each side until crisp and golden. You can bake at 375°F (190°C) for 15 minutes if you’d like.
  5. Serve & Enjoy: Take off the heat and allow to rest 2-3 minutes, then serve warm with a keto sauce or fresh squeezed lemon.

Notes

  • The best flavour and texture comes from using lump crab meat.
  • Try not to over-mix the ingredients; keep the crab pieces chunky.
  • Make sure you chill the patties before cooking — otherwise they will fall apart.
  • For added crunch, dredge in a little almond flour before frying.
  • Add a squeeze of fresh lemon for a zesty option.