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These Keto Crab Cakes are packed with lump crab meat and use just enough almond flour to hold them together. They’re tender and meaty inside with a golden exterior, without the breadcrumbs and heavy filler found in some crab cake recipes.
Make them in the air fryer for an easy, mostly hands-off option or cook them in a skillet for a more traditional seared crust. Serve them with homemade tartar sauce, Asparagus with Bacon, or Green Beans with Bacon for an easy low-carb meal.
Why You’ll Love These Keto Crab Cakes
- Crab-forward: These use just a small amount of almond flour, so the lump crab meat stays the star.
- No breadcrumbs: Almond flour helps bind the mixture while keeping the crab cakes low-carb and gluten-free.
- Two cooking methods: Use the air fryer for convenience or a skillet when you want a more deeply browned crust.
- Easy to prep ahead: Mix and chill the crab cake mixture ahead of time, then shape and cook when you’re ready.
Ingredients Needed
Here are a few tips for choosing the main ingredients.
- Lump crab meat: I prefer fresh lump crab meat because the larger pieces give the crab cakes plenty of texture. Look for it at the seafood counter or in the refrigerated seafood section. Check the meat for any small pieces of shell before mixing.
- Shallots and red bell pepper: These add mild flavor and a little sweetness without overpowering the crab. Red or yellow onion can also work in place of the shallot.
- Almond flour: You only need a small amount to help bind the crab cakes. It replaces the breadcrumbs commonly used in crab cakes and keeps this version low-carb and gluten-free.
- Egg and mayonnaise: These add moisture and help the crab cakes hold their shape.
- Seasonings: store-brought or my homemade Old Bay seasoning, dry mustard, parsley, lemon juice, and white pepper add savory, bright flavor without overpowering the crab.
How to Make Keto Crab Cakes
The crab cake mixture works for both cooking methods. The main difference is whether the vegetables go into the mixture raw for the air fryer or are softened first for the skillet.
Prepare the Crab Cake Mixture
- Check the crab meat. Gently feel through the lump crab meat for any shell pieces without breaking apart the larger chunks.
- Mix the binder separately. Whisk the egg and mayonnaise until smooth before adding them to the crab. This helps everything combine with less stirring, so you keep more pieces of lump crab intact.
- Fold, don’t stir. Add the seasonings, almond flour, and remaining ingredients, then gently fold until the mixture just comes together. It should look moist and chunky, not mashed.
- Chill until easy to shape. Refrigerate the mixture until it firms up enough to form into cakes without squeezing or packing them tightly.
Air Fryer Method
Shape the chilled mixture into crab cakes and arrange them in a single layer in the air fryer basket.
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Air fry until the tops and edges are lightly golden and the cakes feel set. Let them rest for a few minutes before lifting them from the basket. They are more delicate while piping hot and firm up slightly as they cool.
Skillet Method
For the skillet version, sauté the shallots, bell pepper, and garlic first. Cook them just until softened so you don’t end up with crunchy vegetables inside the quickly seared crab cakes.
Let the vegetables cool slightly before mixing them with the crab. After chilling and shaping, cook the cakes in a lightly oiled skillet until the first side develops a golden crust and releases easily from the pan. Flip gently and brown the second side.
Tips for the Best Keto Crab Cakes
- Keep the crab chunky: The less you work the mixture, the more lump crab texture you’ll have in the finished cakes.
- Don’t add extra almond flour too quickly: The mixture should be soft. Chill it first, then check whether it holds together when gently shaped before adding more binder.
- Wait before moving air-fried crab cakes: Give them a few minutes to set before lifting them from the basket so they’re less likely to break.
- Look for a crust before flipping skillet crab cakes: If a cake is sticking, give it a little more time. Once browned, it should release more easily.
What to Serve with Keto Crab Cakes
Serve these keto crab cakes with homemade tartar sauce and fresh lemon wedges.
For a low-carb dinner, add Asparagus with Bacon, Green Beans with Bacon, or Keto Creamed Spinach. If you’re using the air fryer, Air Fryer Roasted Cauliflower or Air Fryer Brussels Sprouts are easy options too.
Make Ahead & Storage
- Make ahead: Mix and refrigerate the crab cake mixture until you’re ready to shape and cook it.
- Store: Refrigerate cooked crab cakes in an airtight container.
- Reheat: Warm them in the air fryer or skillet to help restore the exterior.
FAQs
Traditional crab cakes often contain breadcrumbs or cracker crumbs, which add carbohydrates. These keto crab cakes use a small amount of almond flour instead, making them a low-carb alternative without adding a lot of filler.
Yes. Almond flour works as the binder in this recipe, so you don’t need breadcrumbs. The egg and mayonnaise also help the crab cakes stay together.
You can replace some of the lump crab meat with claw meat if you want a less expensive option. I prefer using at least some lump crab because its larger pieces give the crab cakes better texture. Using only claw meat will give you a more shredded crab cake.
Make sure the mixture has enough time to chill before shaping and handle the cakes gently when cooking. Since these contain very little filler, they are naturally more delicate than crab cakes made with a large amount of breadcrumbs.
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Crab Cakes
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Recommended Equipment
Ingredients
- 1 lb lump crab meat, fresh
- ½ cup Shallots, diced
- ½ cup Bell Peppers, red, diced
- 3 cloves Garlic, minced
- ¼ cup Mayonnaise
- 1 large Eggs
- ½ tsp White Pepper
- 2 tbsp Parsley, fresh, chop or rip by hand
- 2 tsp Old Bay seasoning, click for my recipe, or use some from the store
- 1 tbsp Lemon Juice
- 1 tsp Ground Dry Mustard
- 2 tbsp Almond Flour, superfine blanched almond flour
Instructions
Prepare the Crab Cakes
- Add the crab meat to a large bowl. Gently feel through it with your hands and remove any pieces of shell.
- For the skillet method: Lightly oil a skillet and heat over medium heat. Sauté the shallots, bell pepper, and garlic for 2–3 minutes, or until softened. Remove from the heat and allow them to cool slightly. For the air fryer method: Use the vegetables raw.
- Whisk the egg and mayonnaise together in a small bowl.
- Add the white pepper, parsley, Old Bay, lemon juice, dry mustard, almond flour, and vegetables to the crab meat.
- Add the egg and mayonnaise mixture. Gently fold everything together until combined, being careful not to break apart the lump crab meat.
- Cover and refrigerate the mixture for 20–30 minutes.
- Form the chilled mixture into 8–10 crab cakes.
Air Fryer Method
- Arrange the crab cakes in the air fryer basket in a single layer, leaving space between them. Cook in batches as needed.
- Air fry at 375°F for 12–14 minutes, or until the crab cakes are golden and heated through.
- Let the crab cakes rest for about 5 minutes before removing them from the basket.
- Serve with fresh lemon, parsley or dill, and tartar sauce.
Skillet Method
- Lightly oil a skillet and heat over medium heat.
- Add the crab cakes in a single layer without crowding the pan.
- Cook for 2–3 minutes per side, or until golden brown and heated through. Flip gently once the first side has formed a crust and releases easily from the pan.
- Let the crab cakes rest for a few minutes before serving.
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Recipe Notes
- Keep the crab chunky: Fold the mixture gently so you don’t break apart the lump crab meat.
- Chill before shaping: The mixture should firm up enough to hold together without packing the cakes tightly.
- Don’t add extra almond flour too quickly: These crab cakes are intentionally light on filler. Chill the mixture first before deciding it needs more.
- For the skillet method: Sauté the shallots, bell pepper, and garlic before adding them to the crab mixture.
- For the air fryer: Let the cooked crab cakes rest for about 5 minutes before lifting them from the basket so they’re less likely to break.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Marg says
I made these for my son who is on keto. We all had them . They are delicious!!!!
Shelly Wright says
These are delicious!! I only had 8 oz of crab so i did what i could to halve the recipe. They still turned out yummy! next time i will make sure to have the whole lb of crab deliciousness.
Dr. Davinah's Eats Team says
Thank you so much for trying our recipe. We’re glad you enjoyed it.