Low-Carb Crab Cakes (Keto) | Diabetes Strong

By electricdiet / January 17, 2021


Ditch the bread crumbs and try these low-carb crab cakes instead! You still get the perfect golden exterior and wonderful crab flavor without all the unwanted carbs or gluten.

Four Low-Carb Crab Cakes on a white plate garnished with chopped parsley

If you ask me, the very best crab cakes are the ones you get in little beach towns on the east coast. Maybe it’s something about the salty breeze, but the ones I’ve ordered at inland restaurants never quite compare.

That being said, whenever the craving strikes, these low-carb crab cakes really hit the spot! The juicy lump crab and crispy golden exterior are so irresistible.

Plus, by eliminating the breadcrumbs and flour that restaurants often use as the binder, we turn crab cakes into a totally keto-friendly dish!

So weather you’re dreaming of a beach vacation or simply find yourself craving some delicious seafood, there’s never a bad time to whip up some tasty crab cakes.

How to make low-carb crab cakes

This easy recipe comes together in just a few simple steps. Start to finish, it only takes about half an hour to make!

Ingredients for crab cakes in separate ramekins, as seen from above

Step 1: In a large mixing bowl, add all of the ingredients for the crab cakes.

Ingredients for crab cakes, unmixed in a glass bowl

Step 2: Mix the ingredients until well-combined.

Crab cake mixture in a glass bowl with a wooden spoon

Step 3: Form the mixture into 4 small patties and chill in the refrigerator for 15 minutes.

Step 4: In a large frying pan over medium-high heat, add the olive oil.

Step 5: Once the oil is hot, add the patties and fry for about 5 minutes per side until they are cooked through and golden brown on each side.

I like to sprinkle mine with fresh parsley and serve with a side of tartar sauce!

How do you make crab cakes without breadcrumbs?

Traditional crab cakes use wheat flours and breadcrumbs to bind the patties together. Unfortunately, both of these options can quickly increase the carb count and add unwanted gluten.

So what makes a good binder for crab cakes in place of those high-carb ingredients?

It’s easy: almond flour!

This simple low carb swap along with the egg and mayonnaise helps the cakes stick together. Plus, it gives them a little extra crunch once they’re fried!

4 crab cakes on a plate garnished with parsley, as seen from above

Storage

These crab cakes can be stored in the refrigerator in an airtight container. They will stay fresh for up to 3 days.

I recommend reheating them in a pan with a little oil to help re-crisp the outside. You can also enjoy them cold!

Other low carb seafood recipes

Seafood and shellfish are great options when you’re sticking to a low-carb diet. There are just so many delicious dishes you can make!

Here are a few of my favorite Keto-friendly seafood recipes I know you’ll love:

I also put together this roundup of healthy low-carb seafood recipes for even more options!

When you’ve tried this crab cake recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Low-Carb Crab Cakes

Ditch the bread crumbs and try these low-carb crab cakes instead! You still get the perfect golden exterior and wonderful crab flavor without all the unwanted carbs or gluten.

Prep Time:5 minutes

Cook Time:10 minutes

Chill Time:15 minutes

Total Time:30 minutes

Servings:2

Four Low-Carb Crab Cakes on a white plate garnished with chopped parsley

Instructions

  • In a large mixing bowl, add all of the ingredients for the crab cakes.

  • Mix the ingredients until well-combined.

  • Form the mixture into 4 small patties and chill in the refrigerator for 15 minutes.

  • In a large frying pan over medium-high heat, add the olive oil.

  • Once the oil is hot, add the patties and fry for about 5 minutes per side until they are cooked through and golden brown on each side.

Recipe Notes

This recipe is for 2 servings. Each serving includes 2 crab cakes.
I recommend serving with chopped parsley and tartar sauce.
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info Per Serving

Nutrition Facts

Low-Carb Crab Cakes

Amount Per Serving (2 crab cakes)

Calories 388
Calories from Fat 244

% Daily Value*

Fat 27.1g42%

Saturated Fat 4.1g21%

Trans Fat 0g

Polyunsaturated Fat 7.7g

Monounsaturated Fat 10.6g

Cholesterol 264mg88%

Sodium 1806.7mg75%

Potassium 193.3mg6%

Carbohydrates 7.4g2%

Fiber 2.7g11%

Sugar 3.2g4%

Protein 31.1g62%

Net carbs 4.7g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Keyword: crab, crab cake, gluten-free, low carb



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