Almond Flour Crab Cakes
Golden, crispy crab cakes bound with almond flour instead of breadcrumbs. Packed with sweet lump crab and just a couple of net carbs each, these are pure keto comfort.
Crab cakes that are all crab, no filler
The best crab cakes have always been about restraint: the more filler you add, the more you bury the sweet, delicate crab you paid good money for. That philosophy happens to make them naturally keto-friendly. Swap the usual breadcrumbs for a little almond flour and you get a crab cake that holds together and browns beautifully while staying low in carbs.
The trick to a cake that does not fall apart in the pan is chilling. A rest in the fridge lets the almond flour hydrate and the egg firm up, so the cakes sear into a golden crust instead of crumbling. Handle the crab gently and you will keep those prized lumps intact.
- Pick through the crab for shells but keep the lumps whole
- Chill the shaped cakes so they hold together in the pan
- Do not crowd the skillet or they will steam instead of crisp
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Ingredients
- 1 pound lump crab meat, picked over for shells (net carbs →)
- 1/3 cup blanched almond flour (net carbs →)
- 1 large egg, beaten (net carbs →)
- 3 tablespoons full-fat mayonnaise (net carbs →)
- 1 tablespoon Dijon mustard (net carbs →)
- 1 teaspoon Old Bay seasoning
- 2 green onions, thinly sliced (net carbs →)
- 2 tablespoons chopped fresh parsley (net carbs →)
- 1 tablespoon fresh lemon juice (net carbs →)
- 1/4 teaspoon salt
- 3 tablespoons butter or olive oil, for frying (net carbs →)
Instructions
- 1In a large bowl, whisk together the egg, mayonnaise, Dijon, Old Bay, green onions, parsley, lemon juice, and salt.
- 2Gently fold in the crab meat and almond flour, being careful not to break up the lumps too much.
- 3Shape the mixture into 8 patties and place them on a plate. Chill in the fridge for at least 20 minutes to firm up.
- 4Heat the butter in a large skillet over medium heat until shimmering.
- 5Add the crab cakes in batches, without crowding, and cook for 3 to 4 minutes per side until deep golden and crisp.
- 6Transfer to a paper-towel-lined plate and serve hot with lemon wedges and a dollop of mayo or sugar-free tartar sauce.
Nutrition (per serving)
Recipe FAQ
Why do my crab cakes fall apart?
The two most common culprits are skipping the chill time and flipping too soon. Chilling the shaped cakes lets the egg and almond flour set so they hold together, and letting the first side form a full golden crust before flipping keeps them from crumbling.
What kind of crab should I use?
Lump or jumbo lump crab gives the best texture and sweetest flavor, but claw meat works fine and is more affordable. Fresh or refrigerated pasteurized crab tastes best; if you use canned, drain it very well and pat it dry.
Can I bake these instead of frying?
Yes. Place the chilled cakes on a greased baking sheet, brush the tops with melted butter, and bake at 400 degrees Fahrenheit for about 15 to 18 minutes, flipping halfway, until golden and heated through.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.