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Keto Crab Cakes 🦀

Published: · Updated: by · 48 Comments

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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!

Keto Crab Cakes in tray with sliced lemons and sauce
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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.

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 2 Servings

🦀 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

  • 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

Ingredient substitutions

If some of the ingredients are unavailable or if you don't like certain food, use these keto-friendly substitutes:

  • Onion: If you don't fancy onions, use finely chopped green onions or chives as a substitute. They taste quite mild.
  • Red pepper: If you don't have diced red pepper, use ground cayenne pepper instead.
  • Old Bay seasoning: If you can't find Old Bay seasoning, make your own blend with paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
  • Swerve: For those looking for different sweeteners, erythritol or stevia can be excellent keto-friendly alternatives.
  • Yellow mustard: If you're not a fan of yellow mustard, try Dijon mustard for a more sophisticated twist in the tartar sauce.

Additional ingredients

Elevate the flavors of this recipe with these optional ingredients!

  • Minced garlic: Add a dash of minced garlic for a delightful kick, infusing the crab mixture with rich, aromatic flavors.
  • Fresh lemon zest: Grate some fresh lemon zest into the tartar sauce for a bright and tangy twist. Lemon zest and tartar go really well with the seafood!
  • Chopped parsley: Add some fresh parsley as garnish before serving for a fresh, herby note.
  • Green onions: Choose green onions instead of regular onions. They have a mild and slightly sweet taste that goes well with the crab meat.
  • Pork rinds: Coat your crab meat patties with pork rinds for a crunchy texture similar to bread crumbs.

Cooking tools required

To make this Keto Crab Cakes recipe, you will need the following kitchen tools:

  • Cast-iron skillet
  • Medium mixing bowl
  • Small jar with a lid
  • Knife
  • Cutting board
  • Spatula

Tools substitute options

  • Cast-iron skillet: If you don't have a cast iron skillet, any non-stick frying pan will work perfectly for frying the crab cakes.

How to make Keto Crab Cakes: step-by-step guide

Cooking methods

  • Pan-frying

Preparation steps

  1. Gather all the ingredients.
  2. Dice the onions and red pepper.

Cooking instructions

  1. In a medium bowl, mix the crab cake ingredients, and form them into 6 patties.
  2. Place all of the sauce ingredients in a small jar with a lid, and shake to combine.
  3. In a cast iron skillet, heat the butter over medium heat.
  4. Fry each crab cake for 2-3 minutes per side until golden brown.
  5. 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:

  • Refreshing salad: Pair your keto crab cakes with a refreshing salad like Arugula Salad or Asian Cucumber Salad.
  • Keto rolls and crab burger: For a delightful twist, serve the crab cakes as a crab burger tucked inside Keto Rolls with lettuce, tomato, and tartar sauce.
  • Creamed spinach: Elevate your keto crab cake experience with a side of creamy and indulgent Creamed Spinach.
  • Keto creamy Tuscan zucchini noodles: To create a complete low-carb option, serve the keto crab cakes with creamy Tuscan zucchini noodles. The zucchini noodles are a wonderful substitute for traditional pasta, providing a light and nutritious option.
  • Sauces that go well with crab cakes: Try our Mango Salsa, Tzatziki, and the fantastic homemade Salsa Verde!

How to make it healthier?

  • Use real crab meat instead of imitation crab meat for better taste and to avoid added starches and sugars.
  • Reduce sodium, and opt for low-sodium or homemade ingredients.
  • Add more greens into the dish, like a variety of mixed greens or a side salad, to increase the nutrient density of the meal.

Time-saving tips

  • Slice the vegetables: Dice the onion and red pepper in advance and store them in airtight containers in the fridge. This way, when you're ready to make the crab cakes, the ingredients are already prepped, saving you precious time during cooking.
  • Make extra patties: If you have time, consider doubling the recipe and making extra crab cake patties. You can refrigerate or freeze the extra patties for later use. This way, you'll have a quick and delicious keto-friendly meal ready to go on busy days.

What can I prepare ahead of time?

  • Make tartar sauce: Whisk the tartar sauce ingredients and store it in a small jar or airtight container in the fridge. This way, when it's time to serve, you'll have the tangy and creamy keto crab cake sauce ready to go.
  • Crab cake mixture: Mix all the crab cake ingredients in a bowl and shape them into patties. Place the uncooked patties on a parchment-lined tray or plate, then cover and refrigerate until you're ready to fry or bake them.

Storage and reheating instructions

Storage tips

  • Refrigerator: Keep leftover crab cakes fresh in the refrigerator by storing them in an airtight container or a zip-top plastic bag. They'll stay good for up to 3-4 days.
  • Freezer: If you want to freeze a batch, individually wrap each crab cake in plastic wrap and place them in a freezer-safe container or sealed freezer bag. They can be frozen for up to 1-2 months.

Reheating best practices

  • Microwave: Place the crab cake on a microwave-safe plate and cover it with a microwave-safe lid or a damp paper towel to prevent drying. Reheat on medium power for about 1-2 minutes until warmed through.
  • Oven: Preheat the oven to 350°F (175°C). Arrange the crab cakes on a baking sheet for even reheating. You can lightly brush them with a little oil. Reheat for 10-15 minutes until warmed thoroughly.
  • Stove: Preheat a non-stick skillet or frying pan over medium heat. Add oil or butter to the pan and cook the crab cakes for 2-3 minutes on each side until they are heated and nicely crispy on the outside.

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

Crab cakes pair well with fresh mixed greens, zucchini noodles, cauliflower rice, sautéed spinach, avocado slices, pickled vegetables, and keto-friendly coleslaw.

Yes, crab is an excellent choice for a keto diet as it is low in carbohydrates and high in protein and healthy fats.

Imitation crab may not be the best option for a strict keto diet as it often contains added fillers and sugars, which can increase the carb content.

The carbs in imitation crab can vary, but it typically contains around 5-10 grams of carbs per 3-ounce serving.

The carbs in crab cakes can vary based on the ingredients used, but a typical homemade crab cake contains around 3-5 grams of carbs per patty.

Yes, crab cakes can be keto-friendly when made with low-carb ingredients like almond flour and served with keto-friendly side dishes and sauces.

Enjoy your crab cakes with a zesty homemade tartar sauce, a creamy avocado aioli, or a tangy lemon dill sauce for a burst of flavor.

It usually takes about 2-3 minutes per side to cook crab cakes in a pan until they achieve a golden-brown and crispy exterior.

Crab cakes are done when they are golden brown on the outside and reach an internal temperature of 165°F (75°C).

Baking crab cakes is a healthier option, but frying can give them a crispier texture. Both methods can be delicious, so it depends on your preference.

📖 Recipe

Keto Crab Cakes in tray with sliced lemons and sauce

Keto Crab Cakes

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!
4.68 from 73 votes
Print Rate Pin Recipe
Course: Appetizer, Main Course
Cuisine: American
Keyword: 30-minute, crab cake, keto, low carb, seafood
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 520kcal

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.

Nutrition

Nutrition Facts
Keto Crab Cakes
Amount Per Serving
Calories 520 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 13g81%
Cholesterol 131mg44%
Sodium 382mg17%
Potassium 90mg3%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
Vitamin A 1324IU26%
Vitamin C 28mg34%
Calcium 52mg5%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. 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?

    Reply

    • 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.

      Reply

    • Michele says

      Costco carries canned lump crabmeat. It's awesome!

      Reply

    • 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.

      Reply

  2. Cris says

    I meant to say- I’ve never bought crab meat.

    Reply

  3. Tom Murel says

    Are calories, etc shown per serving or ??

    Reply

    • Alex Lester says

      Yes, calories are shown per serving.

      Reply

  4. Dena says

    How many cakes per serving? 1 or 2?

    Reply

    • Alex Lester says

      This recipe serves 2 and makes 6 patties so there would be 3 patties per serving.

      Reply

  5. Julianna Parham says

    Made this tonight and it was DELICIOUS! Thanks for a great recipe!

    Reply

  6. Emily says

    Is the nutritional info including your suggested sauce?
    I made this recipe with salmon and it was amaze!

    Reply

    • Alex Lester says

      Yes!

      Reply

  7. 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!

    Reply

  8. rachel says

    I don't like tartar sauce. Without the sauce, what do you think the net carbs woukd be for a serving?

    Reply

    • Alex Lester says

      Hi Rachel, without the sauce it would be 2.4 net carbs per serving. Hope this helps!

      Reply

  9. James l says

    Can you do the Nutritional information for the crab cake and the sauce separate please.

    Reply

  10. 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

    Reply

  11. Kimberly says

    5 stars
    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)

    Reply

    • 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.

      Reply

  12. Patty Kauffman says

    5 stars
    It was delicious!!!

    Reply

  13. Tina says

    5 stars
    These crab cakes are amazing and they are keto friendly which is a plus. Thank you for sharing this recipe. Awesome!!!

    Reply

  14. 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!

    Reply

    • 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?

      Reply

      • 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!!

        Reply

  15. Janet says

    5 stars
    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! 👌🏼

    Reply

  16. Carol says

    4 stars
    I liked these but would recommend using half of the recommended amount of Old Bay. I thought it over[peered the crab. Otherwise great.

    Reply

  17. Kathy Cooke says

    5 stars
    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.

    Reply

  18. Cami Nail says

    5 stars
    Great recipe!

    Reply

  19. Fifi says

    Can I use imitation crab?

    Reply

    • 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.

      Reply

  20. Devin says

    5 stars
    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!

    Reply

    • 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!

      Reply

  21. Leslie Bryers says

    5 stars
    We made these tonight and added some Jalapeno. They were delicious! Thank you for the recipe.

    Reply

  22. 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!!

    Reply

    • Haileigh says

      4 stars
      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.

      Reply

  23. Rachel Cooper says

    5 stars
    Turned out amazing!
    I put the crabcakes over cauliflower rice with tomato sauce.

    Reply

  24. Courtney Richardson says

    5 stars
    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.

    Reply

  25. Jade says

    5 stars
    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.

    Reply

  26. Iris says

    5 stars
    So delicious!!! I make a double batch to have a second day of meals

    Reply

  27. Tom says

    5 stars
    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.

    Reply

  28. Mariann Madden says

    5 stars
    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!!!

    Reply

  29. Nicole says

    My crab cakes kept falling apart in the pan and seemed to take forever to brown. Any tips?

    Reply

    • Perry says

      5 stars
      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. 🙂

      Reply

  30. Lynn says

    5 stars
    We love this recipe. They are even better with a bang bang sauce

    Reply

  31. Shelly says

    5 stars
    Just made these today. So delicious!! It’s definitely the best Keto crab cake recipe out there! Thanks for sharing and love your site

    Reply

  32. Stacy says

    Can you post the macros for Fat, Carb and protein separately for the crab cakes and the tartar sauce?

    Reply

  33. Perry says

    5 stars
    Sooooo good and easy!

    Reply

  34. Marcelle says

    Has anyone tried making these in an air fryer?

    Reply

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