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Introduction
Craving something savory, crispy, and perfectly keto-friendly? Look no further than these delightful Keto Crab Cakes! They’re packed with tender, flaky crab meat, lightly seasoned with just the right herbs and spices, and bound together with low-carb ingredients that keep them guilt-free. These crab cakes are not only easy to make but also versatile enough to serve as a main course, appetizer, or even a snack. Whether you’re a seafood lover or simply exploring new keto recipes, these crab cakes are bound to impress. Plus, they’re quick to whip up and perfect for meal prepping!
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Why You’ll Love Keto Crab Cakes
- Low-Carb & Keto-Friendly: Made with almond flour and other low-carb ingredients, these crab cakes keep your carb count in check without compromising on flavor.
- Simple Yet Gourmet: You can serve these at a casual family dinner or impress guests at a gathering—they work for any occasion.
- Quick & Easy: With minimal prep time and straightforward steps, this recipe fits perfectly into a busy schedule.
- Customizable: Add your favorite seasonings or sauces to make them your own.
- Perfectly Crispy: Achieve that golden crust without using breadcrumbs—crispy on the outside and tender on the inside.
My Personal Experience
When I first tried making keto crab cakes, I was skeptical about how they’d turn out without traditional breadcrumbs. But let me tell you—these exceeded all my expectations! The combination of almond flour and the natural sweetness of crab meat creates a flavor explosion. I remember serving these to my family, and even those who weren’t following a keto diet kept reaching for seconds. The key is in the balance of seasonings and the golden crust that forms while cooking. These have become a staple in my meal rotation, and I’m sure they’ll be a hit in your kitchen too!
Required Equipment
- Mixing Bowl
A sturdy mixing bowl is essential for combining the crab meat, seasonings, and binding ingredients. I love using one with a non-slip base because it keeps things steady as I mix. - Measuring Spoons and Cups
Accurate measurements are crucial for nailing the perfect balance of flavors in these crab cakes. A good set of measuring tools makes this effortless. - Spatula
A silicone spatula works wonders for gently folding the crab meat into the mixture without breaking it apart. It’s my go-to tool for delicate tasks like this. - Skillet or Frying Pan
A heavy-bottomed skillet ensures even heat distribution, giving the crab cakes that beautifully crispy crust. I recommend using one that’s non-stick for easy flipping. - Oil Brush
Brushing oil onto the skillet or crab cakes ensures an even cook and prevents sticking. It’s such a handy tool for recipes like this. - Cooling Rack
After cooking, placing the crab cakes on a cooling rack helps maintain their crispy texture by allowing air circulation around them.
Ingredients & Substitutions
Ingredients:
- 1 pound of lump crab meat: The star of the recipe! Opt for fresh or canned crab meat. Make sure to remove any shell fragments.
- 1/3 cup of almond flour: A low-carb alternative to breadcrumbs that helps bind the cakes without adding unnecessary carbs.
- 1 large egg: Acts as a binder to hold everything together.
- 2 tablespoons of mayonnaise: Adds moisture and richness. Greek yogurt can be used as a substitute.
- 1 tablespoon Dijon mustard: For a subtle tang. You can substitute with yellow mustard if needed.
- 1 teaspoon Old Bay seasoning: Enhances the flavor of the crab meat. A mix of paprika, celery salt, and black pepper can work as a substitute.
- 1/4 teaspoon garlic powder: For a touch of savory flavor.
- 1/4 teaspoon onion powder: Complements the crab and adds depth.
- 2 tablespoons chopped fresh parsley: Adds a pop of freshness. You can swap this with cilantro or chives.
- 1-2 tablespoons oil for frying: Avocado oil or olive oil works best for high-heat cooking.
How to Make Keto Crab Cakes
Step 1: Prepare the Mixture
In a mixing bowl, gently combine the crab meat, almond flour, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, onion powder, and parsley. Be careful not to overmix as you want the crab meat to remain in chunks.
Step 2: Shape the Crab Cakes
Using your hands, form the mixture into small, round patties, about 2-3 inches in diameter. You should get around 8-10 crab cakes. Place them on a plate and refrigerate for 15-20 minutes to firm up.
Step 3: Heat the Skillet
Heat a skillet over medium heat and brush it lightly with oil. Ensure the skillet is evenly coated to prevent sticking.
Step 4: Cook the Crab Cakes
Carefully place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown. Avoid overcrowding the pan—cook in batches if needed.
Step 5: Cool and Serve
Transfer the cooked crab cakes to a cooling rack for a minute before serving. This helps retain their crispiness.
Tips for This Recipe
- Chilling the patties before cooking helps them hold their shape better during frying.
- Don’t overmix the crab meat—keeping it chunky enhances the texture of the crab cakes.
- Adjust the seasoning to taste. If you like a bit of heat, add a pinch of cayenne pepper.
Optional Additions
- Add grated Parmesan to the mixture for extra flavor.
- Serve with a dollop of keto-friendly tartar sauce or spicy aioli.
- Sprinkle with fresh lemon juice just before serving for a zesty kick.
Serving Ideas
- Pair these crab cakes with a fresh keto coleslaw or a side of roasted asparagus for a complete meal.
- Serve as an appetizer with toothpicks for dipping into your favorite low-carb sauce.
Storage Recommendation
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side, or warm them in an oven at 350°F until heated through.
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Bake them in a preheated oven at 375°F for 12-15 minutes, flipping halfway through.
What type of crab meat should I use?
Lump crab meat is ideal for its flavor and texture, but claw meat works as a budget-friendly option.
Nutritional Breakdown (Per Serving)
- Calories: 120
- Total Carbs: 2g
- Net Carbs: 1g
- Protein: 15g
- Fat: 6g
Keto Crab Cakes Recipe
Ingredients
- Lump crab meat 1 pound
- Almond flour 1/3 cup
- Egg 1
- Mayonnaise 2 tablespoons
- Dijon mustard 1 tablespoon
- Old Bay seasoning 1 teaspoon
Instructions
- Combine all ingredients in a mixing bowl, being careful not to overmix.
- Shape the mixture into patties and refrigerate for 15-20 minutes.
- Heat a skillet with oil over medium heat.
- Cook patties for 3-4 minutes on each side until golden.
- Serve immediately or store leftovers.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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