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.
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!
Step 1: In a large mixing bowl, add all of the ingredients for the crab cakes.
Step 2: Mix the ingredients until well-combined.
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!
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!
Low-Carb Crab Cakes
Ingredients
- 8 ounces lump, canned, or fresh crab meat
- 2 small shallots (diced)
- ¼ cup green pepper (diced)
- 2 tablespoons green onions (chopped)
- ½ cup almond flour
- 1 large egg
- 2 tablespoons mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons olive oil (for frying)
- Parsley (chopped — for serving)
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.
Can crushed pork rinds be a substitute for the almond flour?
That is such an interesting question! I don’t know. I wonder if pork rinds can keep their texture when folded in with the wet ingredients. Please do let us know if you try
These are probably the best crab cakes I’ve ever eaten. My husband took one bite and said “now THAT is what I want when I order crab cakes from a restaurant!” Seriously, so easy and soooo good.