Gluten-Free Keto Crab Cakes Recipe (30 Min!)

Name: Gluten Free Keto Crab Cakes (30 Min!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Lump crab meat; 1/2 cup Onion ((chopped finely)); 3 tbsp Wholesome Yum Blanched Almond Flour ((or crushed pork rinds for nut-free)); 1/4 cup Egg white; 2 tbsp Mayonnaise; 1 tsp Worcestershire sauce; 1 tsp Mustard; 1 tbsp Dried parsley; 1 tbsp Old Bay seasoning; 2 tbsp Olive oil ((divided))

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Crab cakes used to be my go-to at restaurants, but it wasn’t until I tried Maryland-style crab cakes — golden and crispy on the outside, soft and flavorful inside, with generous lumps of crab dispersed throughout — that I truly came to appreciate them. So, when it came time to make my own recipe for low carb keto crab cakes, I made sure that it ticks all those boxes… and might even rival the ones I’ve tried at nice seafood restaurants. Don’t be intimidated by low carb crab recipes like this one, though. I promise these gluten free crab cakes are very easy to make — and will feel like a restaurant right at home!

Are Crab Cakes Keto Friendly?

No, regular crab cakes are not keto friendly, as they use wheat flour breadcrumbs as a binder. Typical packaged crab cakes have 8-10 grams of carbs in just one crab cake, which often isn’t enough for a whole meal, so you’re eating 2-3 times that if you have several as a main dish. As for restaurants? Breadcrumbs are almost always used as a binder and filler, but the amount used will vary based on recipe and quality; higher quality crab cakes will have more crab and less filler.

The good news is, this gluten free crab cakes recipe is definitely keto friendly! With just 2 grams total carbs (and 1.6 grams net carbs) per crab cake, it fits well into a keto diet as an appetizer, salad topper, or low carb main course.

Why You’ll Love This Keto Crab Cakes Recipe

Plenty of lump crab meat throughout, with very little binder or filler (think Maryland crab cakes!)
Perfectly golden on the outside
Common, simple ingredients
Ready in only 30 minutes
Just 1.6g net carbs each
Supportive of all kinds of food restrictions — they are keto, gluten-free, grain-free, sugar-free, dairy-free, whole30, and have a nut-free alternative – all without sacrificing flavor or texture!
These gluten free crab cakes taste like restaurant-quality

Gluten free crab cakes in two rows on a platter.

Ingredients You’ll Need

This section explains how to choose the best ingredients for this keto crab cake recipe, what each one does, and substitution options. For measurements, see the recipe card below.

Crab Meat – Obviously, this is the single most important ingredient in this keto crab cakes recipe. The quality and type of crab you use will have the biggest impact on the end result. Here are the different types and my recommendations:
- Jumbo Lump Crab Meat – The best kind, use this if you want the best keto crab cakes!
- Leftover Fresh Crab Meat – If you have leftover crab from making crab legs, this is just as good as (if not better than!) jumbo lump crab meat from a can.
- Backfin Crab Meat – A combination of small pieces of lump crab meat and flakes of white body meat. This a cheaper alternative is okay, but the texture of your crab cakes is noticeable worse.
- Claw Meat – The cheapest kind and you won’t get any chunks, but it does have a hearty crab flavor. I don’t recommend it for crab cakes, but it could be okay for hot crab dip.
- Imitation Crab Meat – I don’t recommend this for crab cakes, as the taste and texture is totally different. Also, this typically contains sugar (not keto-friendly) and is not gluten-free, either.
Onion – Use either white or yellow onion. I sauteed it until browned, but caramelized onions are also delicious here for a different vibe.
Wholesome Yum Almond Flour – The gluten free, keto binder we are using instead of flour or breadcrumbs. I highly recommend using this brand because it’s ground super fine and works better for binding than coarser brands. For a nut-free option, substitute crushed pork rinds. (Do not use coconut flour, as it’s too drying.)
Egg White – Acts as another binder. I have not tried substitutes, such as flax egg, but if you do, the equivalent would be 2-3 tablespoons.
Mayonnaise – Adds flavor and richness. You can use store-bought or make homemade mayo.
Worcestershire Sauce – Be sure to look for a gluten-free brand, like this one.
Mustard – Either yellow or Dijon mustard.
Dried Parsley – I used dried for convenience, but you could substitute 3 tablespoons fresh parsley if you like.
Old Bay Seasoning – A classic choice for so many seafood recipes! And because crab cake seasoning tends to be a complex combination of many spices, using this seasoning (which is a blend of 18 herbs and spices) saves time. It already has some heat, but if you like more spice, feel free to add some extra black pepper or even cayenne. (Don’t add salt, as the Old Bay is already salty enough.)
Olive Oil – For frying. Avocado oil works as well.

How To Make Gluten-Free Crab Cakes

This section shows how to make keto crab cakes, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

Saute aromatics. Cook the diced onion in olive oil, until translucent and lightly browned.
Mix the gluten free crab cake base. Meanwhile, in a large bowl, stir together almond flour, egg white, mayonnaise, Worcestershire sauce, mustard, dried parsley, old bay seasoning, and olive oil. Stir in the sauteed onions.

Sauteed onions in a skillet with a wooden spoon

Gluten free crab cake binder mixture in a bowl.

Add crab meat. Gently fold in the lump crab meat.

TIP: Do not over-mix.

We want to incorporate the crab without smashing it in and breaking up the lumps of crab.

Form. With your hands, form the crab cake mixture into patties and place onto a lined baking sheet.

TIP: If possible, refrigrate formed crab cakes for 30 minutes before cooking.

This optional step will help the keto crab cakes stay together when you cook them.

Fry. In a large non-stick skillet, fry gluten free crab cakes in olive oil over medium heat, flipping once they are golden on the bottom. Cook in batches as needed.

Uncooked mixture for keto crab cakes in a bowl.

Storage Instructions

Store: Keep cooked keto crab cakes in an airtight container in the refrigerator for 3-4 days.
Reheat: Gently reheat in a hot skillet, just until warm.
Freeze: Whenever I make these keto paleo crab cakes, I almost always make a double batch to freeze! After you form them into patties, place them onto a parchment paper lined baking dish (do not cook) and freeze until solid. Once frozen, wrap individually with plastic wrap and store in a freezer bag. Thaw the gluten free crab cakes overnight in the refrigerator and then pan fry according to instructions.

Keto crab cakes recipe on a platter with sauce and lemons.

What To Serve With Keto Crab Cakes

These keto crab cakes can be served as an appetizer or a main dish. Try the pairings below, but no matter what, don’t forget a squeeze of fresh lemon juice!

Dipping Sauce – Try homemade tartar sauce (it’s keto!), spicy appetizer dipping sauce, or remoulade sauce.
Veggies – Such as air fryer asparagus, cauliflower rice, roasted rutabaga, or roasted eggplant.
Salads – Serve crab cakes as your protein over a green goddess salad, cobb salad, or spring mix salad.

More Low Carb Crab Recipes

If these low carb gluten free crab cakes are your thing, you’ll also love these other keto crab recipes:

Crab stuffed salmon recipe picked up with a spatula.

Gluten Free Keto Crab Cakes Recipe

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86 Comments

Tami
0 July 7, 2022Reply

I would love to try this recipe, but Crab is a little expensive here. Would imitation crab work for this recipe?
- Wholesome Yum D
  0 July 8, 2022Reply
  
  Hi Tami, Imitation crab is usually higher in carbs but you could definitely try it out.
- C
  0 August 26, 2022Reply
  
  Try it with tuna, shrimp or salmon instead of crab.
eden
0 June 16, 2022Reply

These were SO GOOD!! We love crab cakes and this recipe was perfect!
Jessica
0 June 16, 2022Reply

These were incredible! I was getting so tired of what we were eating on our keto meal plan and needed something different. These were PERFECT! Thank you!
Toni
0 June 16, 2022Reply

This turned out so good!! My kids enjoyed it!
Glenn A Kiesel
0 June 4, 2022Reply

Unfortunately, the crab cakes were way too salty… The bay season I think was the culprit if I were to make them again I would reduce it by 50 to 75%.
Becky
0 May 28, 2022Reply

I’m from the Eastern Shore (Delmarva) and we usually make our MD crab cakes (pre-Keto) with saltine crackers as filler – but not a lot of them. We don’t like binders! I don’t fry mine in a pan or form with my hands – I scoop with a half-cup measuring cup and place it directly on the silpat in my pan and stick in the fridge so they hold their shape. After I add a pat of butter to the top of each, I bake at 350 until golden. Looking forward to trying these!