Maryland-Style Crabcakes (Whole30, Paleo & Keto-friendly)

This week, I started keto, but wanted to make a special dinner for Valentine's Day 😍. Since we love seafood, crab cakes were a no-brainer, but the only problem was, "how does one make them keto-friendly?" Crab cakes have breadcrumbs and grains are definitely a no-go. This recipe contains some simple swaps and is easy to fit into the Whole30, Paleo and Keto lifestyles. Enjoy! 




  • 1lb lump crab meat
  • 1lb claw crab meat
  • 1 shallot, thin slices
  • 3 baby bell peppers, thin slices
  • 3 cloves garlic, minced
  • 1/2 cup mayo
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp white pepper
  • 1/4 cup parsley leaves, chop or rip by hand
  • 1.5 tbsp Old Bay
  • 2 tbsp lemon juice
  • 2 tsp dry mustard or 2 tbsp mustard from a bottle
  • 1/4 cup + 1 tbsp almond flour
  • Olive Oil for pan frying


  1. Heat a medium skillet on medium heat with olive oil
  2. Add peppers, onions, and garlic to pan and cook until translucent (~3 minutes). Remove from heat and set aside. 
  3. Put crab meat into a large bowl. Use your hands to feel for shells. Remove if necessary.
  4. Mix eggs and mayo in a small bowl
  5. Add salt, pepper, parsley, Old Bay, lemon juice, mustard, onion/pepper/garlic and egg/mayo mix to crab meat. Mix to fully incorporate.
  6. Add almond flour and mix (the purpose of the almond flour is to hold the crab cake together when you form a patty in your hand. This was enough for me, but if you want more hold, simply add 1 tbsp at a time)
  7. Form crab cakes and allow to chill for 20-30 minutes
  8. Wipe the pan used for onions, pepper and garlic
  9. Heat the pan to medium with about 1/2 inch of olive oil
  10. Cook crab cakes until browned on both sides (3-4 minutes per side)

This made 10 large crab cakes. I put two on the plate with easy asparagus and a quick tartar sauce