Keto Crab Cakes
These keto crab cakes use lump crab meat and almond flour for a crab-forward, low-carb recipe. Make them in the air fryer or skillet for an easy dinner.
Servings: 10 crab cakes
Calories: 105kcal
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.
Video
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
Calories: 105kcal | Carbohydrates: 3g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 424mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg
