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Free Printable: Low Carb & Keto Food List
Get It NowCrab 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!
Why You Need My 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
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.
Ingredients & Substitutions
Here I explain the best ingredients for my keto crab cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The 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.
Other Ingredients:
- 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 Keto Crab Cakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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.
- Add crab meat. Gently fold in the lump crab meat.
- Form. With your hands, form the crab cake mixture into patties and place onto a lined baking sheet.
- 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.
My Recipe Tips
- Do not over-mix. We want to incorporate the crab without smashing it in and breaking up the lumps of crab.
- If possible, refrigerate formed crab cakes for 30 minutes before cooking. This optional step will help the keto crab cakes stay together when you cook them.
- Don’t overcrowd the pan. Give the crab cakes some space so they get that nice golden crust instead of steaming.
- Use a fish spatula if you have one. It’s super thin and makes flipping way easier without breaking them apart.
Serving Ideas
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 keto tartar sauce, Asian spicy mayo, or remoulade sauce.
- Veggies – Such as air fryer asparagus or roasted eggplant. You can also add cauliflower rice as a rice swap or baked rutabaga as a potato swip if you miss starches.
- Salads – Serve keto 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:
Keto Crab Cakes (Gluten Free, 30 Minutes!)
Make the best easy gluten free keto crab cakes, with a golden crust and simple ingredients (no breadcrumbs), in just 30 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat two teaspoons of olive oil in a skillet over medium heat. Saute chopped onion for about 10 minutes, until translucent and lightly browned.
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Meanwhile, in a large bowl, mix all other ingredients except the crab meat and remaining olive oil. When everything is well combined, add the sauteed onions.
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Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.
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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).
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 crab cake
- Tips: Check out my recipe tips above to help you keep the crab cakes from falling apart, getting mushy, or losing those big juicy lumps of crab.
- Store: Keep leftovers in the fridge for 3–4 days.
- Reheat: Warm ’em up in a hot skillet—just until heated through.
- Freeze: I usually double the batch to freeze! Freeze uncooked patties on a parchment-lined tray, then wrap and stash in a freezer bag. Thaw overnight in the fridge and cook as usual.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Gluten Free Keto Crab Cakes
99 Comments
MMC
1We thought these were great – a little tough to keep together when cooking, but the 30 mins in the refrigerator helped. We will try them again – added a little jalapeño to the pan while sautéing the onions and thought it added a nice flavor element. the onions and thought it added a nice flavor element.
Wholesome Yum D
0Glad they were a hit! Chilling the mixture definitely helps, and that little jalapeño twist sounds so good! Hope round two is even better!
Glenn A Kiesel
1Unfortunately, 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
1I’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!
Rebecca C
0Becky, What keto binder would you use instead of the saltines?
Tom
1This is the best and easiest crab cake recipe, even if you’re not counting carbs. I have made this recipe more than a dozen times now, and it has never disappointed.
Brittani
1I made these tonight and they were sooooo good. I didn’t use lump crab meat, I used claw crab meat and wild caught special crab meat because it was cheaper ($10 per half lb vs almost $20 per half lb). I was nervous that without the large lump crab meat it would not be as good but to my surprise they were delicious! The flavor was awesome! They came together real nice. I did refrigerator for about an hour before cooking and that def helped hold them together during the cooking. Thanks so much for this awesome recipe that I could enjoy guilt free on the keto diet!
Alicia
1Wow. These were amazing. Crab cakes are usually hit or miss with me. I love crab but most crab cakes have too much filling for my taste. Not these! They were delicious. I made 4 and froze 4. Of the 4 I made, 2 of them held together well, the other two a little less so. I think the trick will be to make them a little smaller and a little flatter next time. Thank you for such a fantastic recipe.
Samantha
0Tried these tonight! Overall good but if you are using pork rinds instead I suggest going lighter on the seafood seasoning. They were a touch salty. I got full off of just one! I used a garlic aioli as a sauce topper and it complements them well.
Linda
0I used green onions instead of onion. I also put red bell pepper and celery all three added to a 1/2 instead of putting only 1/2 cup of onions. I did sauté the green onion red bell pepper and celery first. I didn’t put in a tablespoon of old bay seasoning, to me it was too much, so I put in 1 teaspoon instead. I also used 1/4 cup of regular beaten eggs I beat two of them but it was a little too much so I threw out the rest. I also used d
Maya | Wholesome Yum
0Thank you for sharing your version, Linda! I hope you liked them.
Patricia Rooney
0Can I substitute crab for tuna?
Wholesome Yum D
0Hi Patricia, I have never tried that but I think it would work.
Luanne
0Can you use a whole egg in place of the egg white? How many large eggs do I need to make 1/4 of egg whites? Plan on making this recipe.
Wholesome Yum D
0Hi Luanne, I only recommend using egg whites in this recipe. 2 large eggs should provide 1/4 cup of egg whites.
Tracy S
0How would you suggest baking these if I’d prefer not to pan fry?
Wholesome Yum D
0Hi Tracy, I have never tried to bake these.
Tami
0I would love to try this recipe, but Crab is a little expensive here. Would imitation crab work for this recipe?
C
0Try it with tuna, shrimp or salmon instead of crab.
Wholesome Yum D
0Hi Tami, Imitation crab is usually higher in carbs but you could definitely try it out.
eden
0These were SO GOOD!! We love crab cakes and this recipe was perfect!
Jessica
0These 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!
Cate
0This recipe looked good to me but I didn’t have the lump crab so I used regular canned crab and mixed it with diced shrimp. Everything else I followed exactly. The crab cakes fell apart. The Taste was very good but I had to add a lot more mayonnaise on my second batch to hold everything together.
Toni
0This turned out so good!! My kids enjoyed it!
Katie
0I love how easy these are to throw together. Perfect for parties with friends!
Elisa
0Absolutely wonderful! Really delicious and importantly, SUPER easy!! Used canned crab and worked well, will try with tuna
Jodi
0Hi there – I would love to try this recipe however my son has an egg allergy. Do you think I can omit the egg or do you have another suggestion to try to help bind them? In baking I use a flax egg but not sure it would have the same effect with this. Your recipes are wonderful – thank you!
Wholesome Yum M
0Hi Jodi, A flax egg should work to bind this recipe. Make sure you are using an egg-free mayo too!
Andrea
0I can’t get over how much I love this recipe. I think it’s my favorite of yours.
Kimberly Gaffney
0This recipe is so flavorful! So yum! Easy to put together and so happy I tried it. I did have an issue with keeping crab together. That did not I stop it from being delicious. I’m thinking it’s the temp I started cooking the cakes at or not enough, or wrong olive oil or maybe the pan?
Wholesome Yum M
0Hi Kimberly, Did you refrigerate the recipe before cooking them in the pan? This helps them to stick together.
Lily
0What could I swap for the Mayo?
Wholesome Yum M
0Hi Lily, If you want to skip the mayo, then I would add a whole egg to the recipe. It will alter the flavor, but the egg will help to bind the ingredients together the same way mayo does.
sheila haliotis
0Excellent…served them with your Low Carb Dipping Sauce.
Sarah Munsil
0Absolutely loved these. Easiest crab cake recipe I’ve seen. Decadent without being too rich. Everyone loved them.
Danni Cook
0Very expensive recipe, with disappointing results. Mustard is overpowering to the crab. Crab cakes broke apart during the frying process, so it was like scrambled mustard. Would not make it again.
Wholesome Yum M
0Hi Danni, I am so sorry this recipe didn’t work out for you. Did you happen to refrigerate them before cooking? That helps to bind them together better. Without bread crumbs, crabcakes are more delicate, so the time in the fridge really helps to hold them together.
Stephanie Watson
0When shopping for this recipe it shows that the dried weight of the canned crab as a little over 4 ounces. So would I need 4 cans for this recipe to get a pound?? I can’t wait to try these
Wholesome Yum M
0Hi Stephanie, That is correct.
Kathy Werle
0These may have been the best crab cakes and remoulade I’ve ever had. Wish crab wasn’t so expensive, or I’d fix these weekly! Fixing them was a snap, and I’m just learning how to cook.
ADAM L BAYNARD
0Do you cook the crab meat first? I don’t know if I can get lump crab meat so I was going to buy crab legs and take the meat out. I’m assuming I need to cook the legs first and then take that meat out. Thanks!
Wholesome Yum M
0Hi Adam, Lump crab meat packaged in cans is always cooked and pasteurized. If you cannot find lump crab meat local to your area, steam your crab legs and use the cooked meat for crab cakes.
Kendra Gainey
0These were amazing! I replaced the old bay with ” Slap yo mama” Seasoning to add a little spicy flare. Only issue is they fell apart. I molded them back together as I plated, but how can I avoid this?
Wholesome Yum M
0Hi Kendra, The best way to prevent them from falling apart is to refrigerate the crab cakes before cooking them. Refrigeration helps them to stick together better than shaping and cooking right away.
V Blackert
0Using a large enough pan to allow room to turn the cakes and not turning them too soon will help them stay together, too. Give it the full 3-5 minutes and let the crust form before you gently turn them with a sturdy spatula. These cakes are so light and delicious and I love the crispy crust.
Just Zee
0This is the best crab cake recipe for Keto EVER!! They are delicious. I’ve made them twice now and as a seafood fan I could and would never get tired of eating these.
Mary
0The best crab cake recipe I have ever tried low carb or not and it was so easy to make! The tip of leaving the cakes in refrigerator for 30 minutes (if possible) was great as none of the crab cakes fell apart. The only thing I adjusted was the old bay seasoning – I cut the amount in half as personally it was a bit salty with the full amount. Thank you for this recipe – it is a hit and now a family favorite!
Brendan O
0Worchersire sauce has gluten in it….
Wholesome Yum M
0Hi Brendan, Yes, Be sure to find a brand that is gluten-free.
Patricia Richetto
0Just love, love, love the recipes on your website. Everything I have tried has been a winner. Non Keto Husband is picky, so, your keto culinary skills really make mealtime pleasant 🙂 Thank you!
Dee
0OMG! This was probably the best crab cake (keto or non) I have ever eaten. My 11 year old smashed 3 of them and she tends to shy away from anything “keto/low carb”. Thank you.
Julie
0I super loved these but they did not hold together at all…I should have read the comments. Next time I’ll add more mayo and chill overnight (a friend suggested this). The appetizer sauce that is linked in the recipe was super yummy too!
Christi
0These were great! I was skeptical at first that they would stay together since it seemed very liquidy. I could only put them in the refrigerator for about 10 minutes, but they stayed together and tasted great! I added a little smoked paprika on top while cooking.
Dave
0The recipe calls for Worcestershire sauce. Most contain gluten. Made of malt vinegar or barley. In order to be gluten free you’ll need to use gluten free Worcestershire sauce. Great recipe!!
CHRISTINA WARNER
0These tasted great but did not hold up at all? Any suggestions would be appreciated. I did refridgerate for about 3 hours.
Wholesome Yum M
0Hi Christina, I’m sorry this recipe didn’t turn out as expected. If your mixture was too crumbly and wouldn’t stick together, then you can adjust the amount of mayo used in the recipe. Adding an additional teaspoon or two can make a big difference if your mixture is dry. Also, be sure to finely chop the onion. Large chunks of onion can also keep the mixture from sticking together well.
Sarah
0So I accidentally put in double the mayo (oops). Oh my goodness these are amazing. One of them started to crack and fall on the side, but mostly because I wasn’t careful when flipping. Thank you so much! I felt like I was back in a Daytona Beach when I was 18 eating crab cakes and watching the waves. These are really really good!!!
Janis
0Will these work in a Cuisinart air fryer? What temp and how long do you think? I’m a total newbie with the air fryer…
Wholesome Yum M
0Hi Janis, I am not sure an air fryer will work with this recipe. I wouldn’t want the crab cakes to fall apart on you, so I think cooking them on the stove top is best.
Wholesome Yum A
0Man, I did something wrong because mine totally fell apart. I refrigerated them before cooking and everything. They tasted great, though!!
Carey
0These 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.
Ginger
0We love crab cakes , but we ended up throwing these out. The were over seasoned and you couldn’t taste the crab at all. Maybe it was the crab I bought? So disappointed.
Angela Harris
0Best I have ever made since starting Keto. Thanks so much.
Julee GittemeierTarver
0Wow, 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!
Alison Williams
0Can I bake the crab cakes instead of frying them
Wholesome Yum M
0Hi Alison, The frying method holds these crab cakes together best.
Kimberley Werr
0I 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
0What is the white dipping sauce on the side in your picture? Recipe for it?
Wholesome Yum
0It’s tartar sauce, Aimee!
Danielle
0Hi. This recipe looks so good. At what point do you recommend freezing? Before or after frying?
Wholesome Yum
0Hi 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
0I used imitation crab meat looks. More lumpy than the pics….hope they work out
Barbara
0If you used imitation crabmeat these will not be Keto or low carb. Imitation crabmeat has starch and sugar in it and lots of other stuff. Just google it if you want a more complete list of ingredients.
Alyssa
0These 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 🙂