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    Home » Recipes » Keto Crab Cakes 🦀

    Keto Crab Cakes 🦀

    Published: Jul 16, 2018 · Updated: Aug 2, 2023 by Cast Iron Keto · 48 Comments

    Jump to Recipe Print Recipe

    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
    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.

    • 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!

    • Keto Mussels
    • Broiled Salmon
    • Keto Calamari
    • Garlic Butter Shrimp and Asparagus
    • Keto Scallops
    • Tuna Steak Recipe
    • Keto Fish and Chips
    • Keto Tuna Casserole

    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 minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes 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.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Calamari 🦑
    Keto Breakfast Hash 🍳 »

    Reader Interactions

    Comments

    1. Cris says

      July 16, 2018 at 2:14 pm

      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

        July 19, 2018 at 6:33 am

        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

        June 01, 2020 at 7:27 pm

        Costco carries canned lump crabmeat. It's awesome!

        Reply
      • Steven says

        July 01, 2023 at 11:10 pm

        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

      July 16, 2018 at 2:17 pm

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

      Reply
    3. Tom Murel says

      July 20, 2018 at 4:37 pm

      Are calories, etc shown per serving or ??

      Reply
      • Alex Lester says

        August 02, 2018 at 2:59 pm

        Yes, calories are shown per serving.

        Reply
    4. Dena says

      August 19, 2018 at 4:12 am

      How many cakes per serving? 1 or 2?

      Reply
      • Alex Lester says

        August 27, 2018 at 2:30 pm

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

        Reply
    5. Julianna Parham says

      February 12, 2019 at 11:20 pm

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

      Reply
    6. Emily says

      February 27, 2019 at 2:31 am

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

      Reply
      • Alex Lester says

        March 02, 2019 at 1:42 pm

        Yes!

        Reply
    7. Leanne says

      April 15, 2019 at 10:25 pm

      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

      May 22, 2019 at 3:42 pm

      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

        May 22, 2019 at 5:25 pm

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

        Reply
    9. James l says

      September 24, 2019 at 10:32 pm

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

      Reply
    10. Brenda says

      October 13, 2019 at 5:23 pm

      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

      March 06, 2020 at 4:05 am

      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

        March 07, 2020 at 7:08 pm

        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

      April 08, 2020 at 11:54 pm

      5 stars
      It was delicious!!!

      Reply
    13. Tina says

      April 14, 2020 at 8:22 pm

      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

      April 27, 2020 at 6:00 pm

      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

        May 08, 2020 at 2:29 pm

        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

          October 22, 2020 at 3:35 pm

          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

      April 28, 2020 at 2:51 am

      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

      May 11, 2020 at 11:55 am

      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

      May 24, 2020 at 6:00 am

      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

      June 02, 2020 at 5:37 pm

      5 stars
      Great recipe!

      Reply
    19. Fifi says

      June 02, 2020 at 6:57 pm

      Can I use imitation crab?

      Reply
      • Cast Iron Keto says

        June 03, 2020 at 1:06 pm

        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

      June 07, 2020 at 2:16 pm

      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

        June 10, 2020 at 1:23 pm

        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

      August 14, 2020 at 10:43 pm

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

      Reply
    22. Claudia says

      September 03, 2020 at 1:54 am

      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

        January 01, 2021 at 11:25 pm

        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

      November 10, 2020 at 6:53 pm

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

      Reply
    24. Courtney Richardson says

      November 13, 2020 at 4:24 am

      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

      December 29, 2020 at 8:37 pm

      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

      January 08, 2021 at 3:07 pm

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

      Reply
    27. Tom says

      January 15, 2021 at 1:25 am

      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

      April 18, 2021 at 11:00 pm

      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

      June 19, 2021 at 10:06 pm

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

      Reply
      • Perry says

        June 21, 2022 at 7:31 pm

        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

      July 02, 2021 at 2:33 pm

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

      Reply
    31. Shelly says

      January 04, 2022 at 3:56 am

      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

      June 10, 2022 at 11:42 pm

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

      Reply
    33. Perry says

      June 21, 2022 at 7:29 pm

      5 stars
      Sooooo good and easy!

      Reply
    34. Marcelle says

      January 11, 2023 at 2:39 pm

      Has anyone tried making these in an air fryer?

      Reply

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