Gluten-Free Keto Crab Cakes

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))

Jump to recipeMake the best gluten free keto crab cakes at home, with simple ingredients (no breadcrumbs), in just 30 minutes! They are flavorful and easy, with plenty of crab meat and a perfect golden crust.

By Maya Krampf

89 Comments

Gluten free keto crab cakes close up on a plate.

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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, to help you visualize it. For full instructions, including amounts and temperatures, 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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89 Comments

Katie
0 May 27, 2022Reply

I love how easy these are to throw together. Perfect for parties with friends!
Tom
0 August 13, 2021Reply

This 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.
Elisa
0 June 26, 2021Reply

Absolutely wonderful! Really delicious and importantly, SUPER easy!! Used canned crab and worked well, will try with tuna
Jodi
0 May 29, 2021Reply

Hi 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
  0 May 30, 2021Reply
  
  Hi Jodi, A flax egg should work to bind this recipe. Make sure you are using an egg-free mayo too!
Brittani
0 May 18, 2021Reply

I 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!
Andrea
0 March 7, 2021Reply

I can’t get over how much I love this recipe. I think it’s my favorite of yours.
Kimberly Gaffney
0 February 23, 2021Reply

This 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
  0 February 23, 2021Reply
  
  Hi Kimberly, Did you refrigerate the recipe before cooking them in the pan? This helps them to stick together.
Lily
0 January 24, 2021Reply

What could I swap for the Mayo?
- Wholesome Yum M
  0 January 24, 2021Reply
  
  Hi 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.
Alicia
0 January 11, 2021Reply

Wow. 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.
sheila haliotis
0 November 29, 2020Reply

Excellent…served them with your Low Carb Dipping Sauce.
Sarah Munsil
0 November 15, 2020Reply

Absolutely loved these. Easiest crab cake recipe I’ve seen. Decadent without being too rich. Everyone loved them.
Danni Cook
0 November 6, 2020Reply

Very 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
  0 November 8, 2020Reply
  
  Hi 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
0 September 5, 2020Reply

When 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
  0 September 5, 2020Reply
  
  Hi Stephanie, That is correct.
Kathy Werle
0 August 30, 2020Reply

These 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
0 August 21, 2020Reply

Do 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
  0 August 21, 2020Reply
  
  Hi 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
0 August 16, 2020Reply

These 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
  0 August 17, 2020Reply
  
  Hi 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
    0 January 1, 2021Reply
    
    Using 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
0 August 7, 2020Reply

This 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
0 July 12, 2020Reply

The 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
0 July 11, 2020Reply

Worchersire sauce has gluten in it….
- Wholesome Yum M
  0 July 11, 2020Reply
  
  Hi Brendan, Yes, Be sure to find a brand that is gluten-free.
Patricia Richetto
0 July 8, 2020Reply

Just 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
0 June 10, 2020Reply

OMG! 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
0 June 9, 2020Reply

I 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
0 May 19, 2020Reply

These 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
0 April 25, 2020Reply

The 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
0 April 19, 2020Reply

These tasted great but did not hold up at all? Any suggestions would be appreciated. I did refridgerate for about 3 hours.
- Wholesome Yum M
  0 May 19, 2020Reply
  
  Hi 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
0 January 20, 2020Reply

So 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
0 December 28, 2019Reply

Will 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
  0 December 30, 2019Reply
  
  Hi 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
0 December 16, 2019Reply

Man, I did something wrong because mine totally fell apart. I refrigerated them before cooking and everything. They tasted great, though!!
Carey
0 November 10, 2019Reply

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.
Ginger
0 November 1, 2019Reply

We 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
0 October 14, 2019Reply

Best I have ever made since starting Keto. Thanks so much.
Julee GittemeierTarver
0 September 28, 2019Reply

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!
Alison Williams
0 September 28, 2019Reply

Can I bake the crab cakes instead of frying them
- Wholesome Yum M
  0 March 12, 2020Reply
  
  Hi Alison, The frying method holds these crab cakes together best.
Kimberley Werr
0 September 26, 2019Reply

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
0 June 20, 2019Reply

What is the white dipping sauce on the side in your picture? Recipe for it?
- Wholesome Yum
  0 July 25, 2019Reply
  
  It’s tartar sauce, Aimee!
Danielle
0 May 23, 2019Reply

Hi. This recipe looks so good. At what point do you recommend freezing? Before or after frying?
- Wholesome Yum
  0 August 29, 2019Reply
  
  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
0 March 24, 2019Reply

I used imitation crab meat looks. More lumpy than the pics….hope they work out
- Barbara
  0 March 27, 2020Reply
  
  If 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
0 March 4, 2019Reply

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
0 January 12, 2019Reply

Hi, We don’t have Old Bay seasoning here in Australia so would you be able to suggest another seasoning please?
- Wholesome Yum
  0 August 13, 2019Reply
  
  Hi Kristine, a cajun spice blend would be the next best substitute.
Bonnie
0 December 31, 2018Reply

Can you use canned lump crab meat in this recipe?
- Maya | Wholesome Yum
  0 December 31, 2018Reply
  
  Hi Bonnie, Yes, absolutely!
Heather
0 December 17, 2018Reply

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
0 November 13, 2018Reply

Can you broil the crab cakes?
- Maya | Wholesome Yum
  0 November 18, 2018Reply
  
  Hi Gale, Yes, you can!
Heather
0 September 20, 2018Reply

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
  0 September 25, 2018Reply
  
  Thank you so much, Heather! I’m glad you both liked them.
Dixie Burch
0 August 5, 2018Reply

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
  0 September 1, 2018Reply
  
  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
0 May 10, 2018Reply

Would it work to use salmon or tuna in place of the crab?
Thanks!
- Maya | Wholesome Yum
  0 May 11, 2018Reply
  
  Hi Lisa, I haven’t tried it but you probably can!
Lisa
0 March 5, 2018Reply

Love wholesomeyum puts nutrition data after every recipe!
- Maya | Wholesome Yum
  0 March 6, 2018Reply
  
  I’m so glad you find it helpful, Lisa!
Jennifer
0 October 17, 2017Reply

I also use virgin unrefined organic coconut oil to fry up the onions as to fry up the cakes! Delicious!
Jennifer
0 October 17, 2017Reply

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
  0 October 17, 2017Reply
  
  Thank you, Jennifer! I’m glad you liked my crab cakes recipe!
Maha
0 September 25, 2017Reply

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
  0 September 26, 2017Reply
  
  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
0 June 5, 2017Reply

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
  0 June 6, 2017Reply
  
  Thank you, Ansley! Everything is better with bacon. 😉
- Dixie Burch
  0 August 3, 2018Reply
  
  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
    0 August 5, 2018Reply
    
    Thank you for sharing, Dixie! Sounds delicious.
    - Just Zee
      0 August 10, 2020Reply
      
      So delicious. I’ve made them twice already. Do happy I found this recipe.