This post may contain affiliate links, which help keep this content free. (Full disclosure)
Golden and crispy on the outside, soft and flavorful inside, with generous lumps of crab dispersed throughout… there is nothing like some great crab cakes. They’ve always been one of my favorite treats to order at restaurants. For some reason, though, I used to assume that low carb crab cakes would be complicated to make.
After trying my hand at my own several times, it turns out that’s not the case at all. Low carb crab cakes are actually one of the simplest main dishes or appetizers!
The best part about my gluten-free crab cakes is that they require only a few ingredients, all of them easy to find and pronounce. I’m simply not a fan of the typical fillers and breadcrumbs in those restaurant crab cakes, so of course you won’t find them in my recipe.
Instead, my paleo, low carb crab cakes 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.
I wish I could find gluten-free crab cakes without weird fillers even when I go out. Sadly, it seems like they’re often more breadcrumbs than crab. I’ll keep searching, but until then, I’m completely happy to make my own.
These paleo crab cakes are so crazy easy that it’s really no hassle at all. 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.
Many people think of crab cakes as an appetizer, but I’ve discovered that these low carb crab cakes make a fantastic quick dinner with some greens on the side. Of course, you can definitely make smaller ones to serve as appetizers, too.
More Low Carb Recipes To Love
Gluten-free Low Carb Crab Cakes (Paleo)
Click on the underlined text below to buy ingredients!
Please ensure Safari reader mode is OFF to view ingredients.
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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.
Serving size: 1 crab cake
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.
Did you make this recipe?
Then, share a pic on Instagram. Tag @wholesomeyumblog or #wholesomeyum!