Keto Crab Cakes

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.

1. Saute aromatics. Cook the diced onion in olive oil, until translucent and lightly browned.
2. 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.

3. Add crab meat. Gently fold in the lump crab meat.
4. Form. With your hands, form the crab cake mixture into patties and place onto a lined baking sheet.
5. 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.

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:

Crab Stuffed Salmon

Keto Crab Rangoon

Crab Legs

Cold Crab Dip