These easy Keto Crab Cakes are gluten-free and served with a quick homemade tartar sauce. Eat them as an appetizer, main dish, or even as a burger! This recipe features fresh crab meat, lemon juice, tangy tartar sauce, and aromatic seasoning, making it a perfect appetizer!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🦀 Ingredients for this keto crab cakes recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Crab Cakes: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto crab cakes?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Keto Crab Cakes are super easy to make! In a medium bowl, mix the ingredients for the crab cakes and shape them into six delectable patties. Then, in a sizzling cast iron skillet, fry these golden gems for 2-3 minutes per side. Voilà! In just 15 minutes, low-carb crab cakes are ready to enjoy with the flavorful tartar sauce and fresh greens.
Chef's note
Add a burst of freshness to these keto crab cakes by sprinkling finely chopped chives or parsley on top. If you prefer a spicy twist, a dash of cayenne pepper will give the cakes a sizzling kick! For a delightful presentation, serve the crab cakes over a bed of colorful mixed greens and drizzle them with a zesty lemon vinaigrette.
🦀 Ingredients for this keto crab cakes recipe
To make this keto crab cake recipe, you will need the following simple ingredients:
For the crab cakes
For the tartar sauce
Ingredient substitutions
If some of the ingredients are unavailable or if you don't like certain food, use these keto-friendly substitutes:
Additional ingredients
Elevate the flavors of this recipe with these optional ingredients!
Cooking tools required
To make this Keto Crab Cakes recipe, you will need the following kitchen tools:
Tools substitute options
How to make Keto Crab Cakes: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients.
- Dice the onions and red pepper.
Cooking instructions
- In a medium bowl, mix the crab cake ingredients, and form them into 6 patties.
- Place all of the sauce ingredients in a small jar with a lid, and shake to combine.
- In a cast iron skillet, heat the butter over medium heat.
- Fry each crab cake for 2-3 minutes per side until golden brown.
- Serve with tartar sauce, greens, and a wedge of lemon.
Chef's pro tip
Get the skillet really hot before frying the crab cakes to prevent them from falling apart. This step helps to seal the crab cakes, preventing them from falling apart and creating a deliciously crispy texture on the outside.
What to serve with keto crab cakes?
Serve your keto crab cakes in the following ways to create a well-rounded, satisfying meal:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
We hope you're gonna enjoy our delightful Keto Crab Cakes recipe. It's been a tasty adventure, from mixing the crab goodness to sizzling them to perfection. Now, you have a mouthwatering dish that's both nourishing and flavorful. Whether you're treating yourself or impressing your loved ones, these crab cakes will surely leave a lasting impression.
Happy cooking and bon appétit!
Looking for more seafood options? Here are some keto seafood recipes you'll love!
Frequently asked questions
📖 Recipe

Keto Crab Cakes
Ingredients
For the crab cakes
- 8 ounces lump crab meat
- ¼ onion diced
- ¼ cup diced red pepper
- ¼ cup almond flour
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon pepper
- 2 tablespoons unsalted butter for frying
- Greens for serving
For the tartar sauce
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ½ tablespoon chopped dill pickle
- ½ tablespoon minced onion
- 1 teaspoon Swerve
- ½ teaspoon yellow mustard
- ½ teaspoon paprika
Instructions
- In a medium bowl, mix +the crab cake ingredients, and form them into 6 patties.
- Place all of the sauce ingredients in a small jar with a lid, and shake to combine.
- In a cast iron skillet, heat the butter over medium heat.
- Fry each crab cake for 2-3 minutes per side until golden brown.
- Serve with tartar sauce, greens, and a wedge of lemon.
Cris says
Silly question. I’ve bought crab meat. If there is no fresh seafood department in your grocery store where do you find it? In a can?
Alex Lester says
Hey Cris, yes typically it would be in a can where they have the canned tuna. We've made these with fresh lump crab and canned crab and both turn out great.
Michele says
Costco carries canned lump crabmeat. It's awesome!
Steven says
You don't always have to use crab. I've substituted salmon and Alaskan pollock for crab cakes. You could also use shrimp as well. Just make sure if you use salmon or pollock to bake it in the oven first and then flake it once it cools down. If using shrimp, just lightly mince it and use it raw because shrimp cooks fast, especially when it's done like this.
Cris says
I meant to say- I’ve never bought crab meat.
Tom Murel says
Are calories, etc shown per serving or ??
Alex Lester says
Yes, calories are shown per serving.
Dena says
How many cakes per serving? 1 or 2?
Alex Lester says
This recipe serves 2 and makes 6 patties so there would be 3 patties per serving.
Julianna Parham says
Made this tonight and it was DELICIOUS! Thanks for a great recipe!
Emily says
Is the nutritional info including your suggested sauce?
I made this recipe with salmon and it was amaze!
Alex Lester says
Yes!
Leanne says
Love these crab cakes! I tried 3 times to paste your URL into Carb Manager with no success. Is this something that you can do? Thanks in advance!
rachel says
I don't like tartar sauce. Without the sauce, what do you think the net carbs woukd be for a serving?
Alex Lester says
Hi Rachel, without the sauce it would be 2.4 net carbs per serving. Hope this helps!
James l says
Can you do the Nutritional information for the crab cake and the sauce separate please.
Brenda says
You can purchase lump crab canned in the refrigerated seafood at Winco. Can you convert this to coconut flour? I do not like the grainy texture of almond flour
Kimberly says
Great taste!
I softened the red pepper and onion in a skillet for 4 min with a pinch of butter before adding them to the recipe.
FitnessPal shows a serving with 647 calories.
Which is correct? (520 or 647)
Cast Iron Keto says
Hi Kimberly, we use the nutritional calculator through our recipe card which pulls standard data for each ingredient. As always, you'll want to double-check your specific ingredients for the most accurate calculation.
Patty Kauffman says
It was delicious!!!
Tina says
These crab cakes are amazing and they are keto friendly which is a plus. Thank you for sharing this recipe. Awesome!!!
Liss says
Hello,
Wondering if I can use coconut flour in place of the almond flour? Would I use less or equal amount?
Excited to try this recipe!
Thanks!
Cast Iron Keto says
It would not be equal amounts and I don't recommend using coconut flour in this recipe for taste reasons. Is there another nut flour you could use?
Orlean Lay says
Pecan flour has fewer carbs than both almond and coconut flour. I believe we could experiment with. Nothing beats a failure but a try right!!
Janet says
This keto crab cake recipe is amazing!!! I used lump crab which is pretty expensive so I was thrilled that the flavors were right on. I cannot eat red bell pepper so I replaced it with celery. I also sautéed the onion and celery in butter for five minutes first. Great job! 👌🏼
Carol says
I liked these but would recommend using half of the recommended amount of Old Bay. I thought it over[peered the crab. Otherwise great.
Kathy Cooke says
Great recipe for restaurant-worthy crab cakes! It made five, 1/3-cup cakes. I subbed diced celery for the red bell pepper, which complemented the old bay, and I sautéed the onion and celery in a little butter before making the cakes, which worked out well. The sauce was excellent, and added a lot. I served it with buttered, steamed broccoli and sliced tomatoes drizzled with olive oil. We all loved this.
Cami Nail says
Great recipe!
Fifi says
Can I use imitation crab?
Cast Iron Keto says
Oh please don't. Imitation crab will not taste good at all in these crab cakes and typically is filled with junky ingredients. I'm not sure that it would even form into a patty either.
Devin says
Loved these. I did sub crushed pork rhinds for the almond flour because I hate almond flour, and increased the amount to 1/3 cup. I also added a clove of minced garlic.
My husband went bonkers. Thanks for the recipe!
Cast Iron Keto says
Pork rinds are a great sub for almond flour, we'll have to try that ourselves! Thanks for sharing, glad you and your husband enjoyed them!
Leslie Bryers says
We made these tonight and added some Jalapeno. They were delicious! Thank you for the recipe.
Claudia says
These were very tasty but a disaster while trying to cook. They totally fell apart in the frying pan. The almond flour and egg weren’t enough to keep them together. I had another recipe that called for crush up pork rinds. I think I will try adding some of those next time and just adjust the nutritional value. I served them with (not on) a mixed salad and made a siracha aioli with a bit of bite. Good combination of tastes! Thanks!!
Haileigh says
The first batch fell apart in the skillet. The second batch came out nicely. I think that you need to let the skillet get extremely hot before frying them. I put the first batch in when the butter began to sizzle, but that must not have been hot enough. They have a delicious, non-fishy flavor, and the tartar sauce was yummy too. I'll probably make this again someday.
Rachel Cooper says
Turned out amazing!
I put the crabcakes over cauliflower rice with tomato sauce.
Courtney Richardson says
My non-keto family LOVED LOVED them. I made them about two weeks ago and I made a comment that I would make them again. Everyone cheered. Odd, huh? But I get it. The crab cakes are so good.
Jade says
I had to substitute the lump crab cake for ground. I substituted the regular onion and peppers for shallots. I sprinkled a little garlic powder and paprika. The results are amazing.
Iris says
So delicious!!! I make a double batch to have a second day of meals
Tom says
Made these for my wife who is on a keto diet. I try to make things that I will like as well and these crab cakes certainly made the grade. Delicious! Yes, they tend to fall apart, but just be careful flipping. Will make again.
Mariann Madden says
Great recipe!!!! Thank you!!! I used Creole seasoning and celery seed instead of the old bay (I don't like old bay). Quick, easy and delicious!!!
Nicole says
My crab cakes kept falling apart in the pan and seemed to take forever to brown. Any tips?
Perry says
I just formed them into balls and kinda threw them into the pan, make sure the pan is HOT so they immediately start to cook, and it seemed to work fine. 🙂
Lynn says
We love this recipe. They are even better with a bang bang sauce
Shelly says
Just made these today. So delicious!! It’s definitely the best Keto crab cake recipe out there! Thanks for sharing and love your site
Stacy says
Can you post the macros for Fat, Carb and protein separately for the crab cakes and the tartar sauce?
Perry says
Sooooo good and easy!
Marcelle says
Has anyone tried making these in an air fryer?