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Golden and crispy on the outside, soft and flavorful inside, with generous lumps of crab dispersed throughout… these keto crab cakes are SO good. And there’s no need to be intimidated by low carb crab recipes, I promise these gluten-free crab cakes are easy to make! Just 10 ingredients and you’ve got low carb crab cakes that make a fantastic appetizer OR quick and light dinner.
So obviously there’s a lot to love about these paleo crab cakes, but one more thing! They are supportive of all kinds of food allergies. They are keto, gluten-free, grain-free, sugar-free, dairy-free, and have a nut-free alternative – all without sacrificing flavor or texture. They look and taste just like restaurant crab cakes, without all the negative aspects. So everyone will gobble them up, no matter what their dietary needs are. I love that!
Sometimes I wish I could find gluten-free crab cakes without weird fillers even when I go out to eat… but it seems like they’re often more breadcrumbs than crab. No, thanks! I’ll keep searching, but until then, I’m completely happy to make my own. I think you’ll agree. 🙂
How To Make Keto Crab Cakes
This gluten free crab cake recipe is so crazy easy. Just a few simple steps and you’ll be eating rich and buttery paleo crab cakes. You just mix most of the ingredients together, fold in the sauteed onions and lump crab meat, form patties, and fry them up… voila! Because crab cake seasoning tends to be a complex combination of many spices, I used Old Bay seasoning to save time.
- Saute aromatics. Lightly saute some diced onion until translucent and lightly browned.
- Mix together gluten-free crab cakes base. Stir together almond flour, egg white, mayonnaise, Worcestershire sauce, mustard, dried parsley, old bay seasoning, and olive oil.
- Mix together the low carb crab cakes. Stir in the sauteed onions into the almond flour mixture. When it’s combined, gently fold in the crab meat.
TIP: Don’t over mix. We want to incorporate the crab without smashing it in and breaking up the lumps of crab.
- Make patties. With your hands, form 8 patties and place onto a lined baking sheet.
TIP: If possible, refrigerate before cooking. This step will help the keto crab cakes stay together when you cook them.
- Cook the gluten free crab cakes. Fry crab cakes on a skillet over medium heat, in two batches of four, for about 3-5 minutes per side, or until golden brown.
And now you know how to make keto crab cakes! Serve them up with some keto appetizer dipping sauce and lemon wedges.
How Many Carbs In Crab Cakes?
These low carb crab cakes have just 1.6 grams net carbs each! YESSSS!
Many packaged crab cakes have closer to 6-10 grams 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. The nutrition info on the recipe card below is per crab cake, but you can easily have 2-4 crab cakes for your main dish for dinner, and they’ll still be keto friendly.
And as for restaurants? Your guess is as good as mine. Flour or 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.
Are Crab Cakes Keto?
My keto crab cake recipe is definitely keto! With just 2 grams total carbs per crab cake, it fits well as an appetizer, salad topper, or main course.
And trust me, there is no bad time for keto crab recipes like this one. 😉
Is Imitation Crab Keto?
Imitation crab is not considered keto as it usually contains wheat flour AND sugar.
One serving of imitation crab has 11 grams carbs, for just 1/2 cup of crab, which is on the high side for such a small portion.
How To Store Gluten Free Crab Cakes
Store cooked crab cakes in an airtight container in the refrigerator. Gently reheat in a hot skillet, just until heated through.
You can also freeze this low carb crab recipe.
How To Freeze Paleo Crab Cakes
Freezing extra paleo crab cakes is such a great idea, in fact I like to double the batch just so I can freeze a batch. After you form them into patties, place them onto a lined baking dish and freeze until solid. Once they are 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.
More Low Carb Crab Recipes
If you love this recipe for crab cakes, you might also enjoy some of these other low carb crab recipes:
- Easy Cold Crab Dip – A holiday staple at our house, this simple, but elevated dip is always a hit.
- Crab Stuffed Salmon – This one is as good as it sounds! Upgrade your salmon with this crab stuffing. Such a treat.
- Cajun Crab Stuffed Tomato Poppers – This adorable and portable appetizer is lightly seasoned with cajun flavors. It’s perfectly popable!
- Dairy-Free Alaska King Crab Bisque – Smooth and creamy, all while being dairy-free. This soup belongs on your holiday table!
Tools To Make Low Carb Crab Cakes:
Click the links below to see the items used to make this recipe.
- Nonstick Ceramic Chef Pan – My favorite pans, the low carb crab cake recipe will slide right out!
- Nesting Glass Bowls – You’ll always have the right sized mixing bowl with this nesting set of 10.
- Silicone Cooking Utensils – Gentle folding is key in this keto crab cake recipe, and these silicone utensils are perfect for the job.
More Low Carb Recipes To Love
RECIPE CARD
Gluten-Free Keto Crab Cakes Recipe
This keto crab cakes recipe needs just 10 simple ingredients + 30 minutes! Paleo gluten-free crab cakes are full of rich flavor, without breadcrumbs or fillers. It'll be one of your favorite low carb crab recipes.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 1 lb Lump crab meat
- 1/2 cup Onion (chopped finely)
- 3 tbsp Blanched almond flour (or golden flaxseed meal 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)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Heat two teaspoons of olive oil in a skillet over medium heat. Saute chopped onion for about 10 minutes, until translucent and lightly browned.
- Meanwhile, mix all other ingredients except the crab meat and remaining olive oil. When everything is well combined, add the sauteed onions, and finally fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.
Form 8 patties and place on a lined baking sheet or cutting board. If possible, refrigerate for at least 30 minutes (this will help the crab cakes stay together when frying).
Fry crab cakes on a skillet over medium heat, in two batches of four. Use about two teaspoons of oil for each batch, and cook for about 3-5 minutes per side, until browned.
Readers Also Made These Keto Low Carb Recipes
Recipe Notes
Serving size: 1 crab cake
Video Showing How To Make Keto Crab Cakes:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Crab Cakes!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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34 Comments
Carey
These were amazing! The only change I made was using dry mustard instead of regular mustard. I will be doubling recipe in the future and freezing, they were that good.
Angela Harris
Best I have ever made since starting Keto. Thanks so much.
Julee GittemeierTarver
Wow, this recipe is delicious, I am from Maryland and I am obsessed with crab. This was one of the best crab cakes I ever had and only the second I made. Two things that I’d add is that I decided to drain the crab in a colander first and I should have decided to pick out shells too. Maya you make my Lo- Carb/ Keto life Delicious!
Kimberley Werr
I splurged on really good crab meat and made these for myself and my mother, 66 and 87 respectively. They were absolutely delicious as made exactly according the recipe and instructions except we don’t like Bay Seasoning so I used a Penzeys seasoning that I love. DELICIOUS and no trouble with texture when the instructions are followed as written.
I’ve made at least 1000 crab cakes in my short life and I believe these to be superior. Thank you for a fabulous recipe and lovely site. I will be buying your cookbook and that is saying something because I have been downsizing and getting ride of most of my cookbooks. I do wish there were fewer emails though. I have been keto long enough so that I do not need meal plans.
Aimee
What is the white dipping sauce on the side in your picture? Recipe for it?
Wholesome Yum
It’s tartar sauce, Aimee!
Danielle
Hi. This recipe looks so good. At what point do you recommend freezing? Before or after frying?
Wholesome Yum
Hi Danielle, you can freeze these before frying. Freeze them uncovered until firm, then double wrap tightly and freeze again. You’ll want to make sure they’re fully thawed before frying.
Lois
I used imitation crab meat looks. More lumpy than the pics….hope they work out
Alyssa
These were SO good!! I made them for dinner tonight and followed the recipe to a T. My family loved them. I probably ate one more than I should have! I’ve tried many crab cake recipes in the past and this was definitely our all time favorite. Will for sure be making these again soon! Thanks for the awesome recipe 🙂
Kristine
Hi, We don’t have Old Bay seasoning here in Australia so would you be able to suggest another seasoning please?
Wholesome Yum
Hi Kristine, a cajun spice blend would be the next best substitute.
Bonnie
Can you use canned lump crab meat in this recipe?
Maya | Wholesome Yum
Hi Bonnie, Yes, absolutely!
Heather
Oh my God! These are amazing. I’ve always loved crab cakes but never made my own and haven’t been able to get them in a restaurant in years due to a gluten sensitivity. Bravo! Thank you for sharing.
Gale Hunter
Can you broil the crab cakes?
Maya | Wholesome Yum
Hi Gale, Yes, you can!
Heather
I didn’t have any parsley so I used basil instead. These were delicious! My boyfriend said “fabulous!” Will definitely be making them again!
Maya | Wholesome Yum
Thank you so much, Heather! I’m glad you both liked them.
Dixie Burch
So sorry, but these were the worst. I don’t blame the recipe, I blame the crab from Trader Joe’s… first product I’ve ever gotten there that was simply terrible. I will locate a new source for crab and try again. The ones you order in even very good restaurants are just too full of carbs.
Maya | Wholesome Yum
Hi Dixie, Sorry they didn’t turn out for you. You’re right that a quality crab meat will make a big difference. Make sure you get lump crab meat – the other kinds won’t work very well.
Lisa
Would it work to use salmon or tuna in place of the crab?
Thanks!
Maya | Wholesome Yum
Hi Lisa, I haven’t tried it but you probably can!
Lisa
Love wholesomeyum puts nutrition data after every recipe!
Maya | Wholesome Yum
I’m so glad you find it helpful, Lisa!
Jennifer
I also use virgin unrefined organic coconut oil to fry up the onions as to fry up the cakes! Delicious!
Jennifer
Used this recipe three times now and love it!! I also add a bit of onion powder garlic powder and pepper to my mix and use 1 egg vs the egg whites and find them to hold together nicely. The trick is a nonstick pan and being patient, you don’t want to flip too soon and if your cakes do start to break apart push them down with a spatula and continue to cook before flipping. Cook them until nearly black before flipping. This does not burn the cake but gives it a nice firm crust! Just finished mixing up a batch for dinner tonight! Wanted to thank you for this keto recipe! 🙂
Maya | Wholesome Yum
Thank you, Jennifer! I’m glad you liked my crab cakes recipe!
Maha
I made these last night and doubled the recipe because I wanted left overs for lunches. What an adventure! I used 1/3 cup of mixture for each, but that turned out to be too big for each one. They didn’t hold together as well, so the next time I’ll try making them smaller and flatter. Next, I fried them in a cast iron skillet which turned out to be a bust, sort of. They ended up sticking to the cast iron, probably because of the egg white, so I ended up with “scrambled” crab cakes. This turned out to be a blessing in disguise. Stay tuned. I decided to cook the rest in a stainless steel skillet. The first four in the stainless steel skillet turned out pretty well and actually held their shape. The second batch of three didn’t do as well, probably because there was some stickage from the first batch. I also used coconut oil in the stainless steel pan, so maybe that had something to do with it. The next time I’ll use a non-stick skillet too.
Onto what I thought would be a flop but turned out really well. With the scrambled crab cakes (it was not egg-y, don’t worry), I topped two salads with some of the mixture for two lunches, made quesadillas with jack cheese and a little Olive Garden salad dressing, and a crab cake scramble melt with bacon, avocado and jack cheese (my dinner).
This whole recipe is so good and my mistake turned out quite well. Both of my kids loved the crab cakes, and the picky one even ate some scramble cold. Overall this is an excellent recipe that everyone in my family loved. I am rating this 5 stars in my recipe collection to make again and again. Simply awesome! Thank you!
Maya | Wholesome Yum
Thank you, Maha! I’m glad you liked the crab cakes and found a way to use the ones that stuck. These do stick easily, so a non-stick pan is best, otherwise you need a lot of oil to prevent sticking. I usually use a ceramic non-stick pan with just a little avocado or olive oil.
Ansley Designs
These were really good! I used seasoned salt because I didn’t have any Old Bay and cooked them in bacon fat! Because bacon! Thank you!
Maya | Wholesome Yum
Thank you, Ansley! Everything is better with bacon. 😉
Dixie Burch
Made today, haven’t eaten yet. Added 2 T melted butter to batter [like I do for deviled eggs] & deep chilled for 30 minutes & then refrigerated. After spraying with Pam, fried in Pam sprayed iron skillet in butter & olive oil very slowly & they formed up & browned up perfectly. Having with bacon fat sauteed Trader Joe’s Cruciferous Slaw
With half bulb of chopped fennel like hot slaw. Don’t be aghast, am on high protein low carb diet!
Maya | Wholesome Yum
Thank you for sharing, Dixie! Sounds delicious.