Low Carb Crab Cakes
Delight your taste buds with these irresistibly flavorful Low Carb Crab Cakes, a perfect blend of rich lump crab meat and zesty seasonings with a keto-friendly twist. Made with almond flour instead of traditional bread crumbs, these crab cakes are gluten-free, low in carbs, and packed with protein, making them ideal for those following a low-carb or keto diet. Infused with tangy Dijon mustard, fresh parsley, and a hint of Old Bay seasoning, each bite is a savory burst of coastal flavors. Quick and easy to prepare, these crab cakes are pan-seared to golden perfection in olive oil, ensuring a crispy exterior while staying tender and juicy inside. Serve them warm with a squeeze of fresh lemon juice and your favorite low-carb dipping sauce for a restaurant-worthy appetizer or main dish that's as nutritious as it is delicious. Perfect for weeknight dinners, meal prep, or entertaining!
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Recipe Information
Ingredients
- 454 grams lump crab meat
- 60 grams almond flour
- 60 grams mayonnaise
- 1 large egg
- 15 grams Dijon mustard
- 15 milliliters lemon juice
- 10 grams parsley, finely chopped
- 5 grams Old Bay seasoning
- 3 grams garlic powder
- 2 grams salt
- 2 grams black pepper
- 30 milliliters olive oil
Instructions
In a large bowl, gently combine the lump crab meat, almond flour, mayonnaise, egg, Dijon mustard, lemon juice, chopped parsley, Old Bay seasoning, garlic powder, salt, and black pepper. Be careful not to break up the crab meat too much.
Once combined, form the mixture into 8 equal-sized patties, about 2-3 inches in diameter. Place the patties on a plate or baking sheet lined with parchment paper.
Refrigerate the crab cakes for at least 30 minutes to help them firm up. This step makes them easier to handle and less likely to fall apart during cooking.
Heat the olive oil in a large nonstick skillet over medium heat.
Carefully place the crab cakes into the skillet. Cook for 3-4 minutes on each side, or until they are golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a squeeze of fresh lemon and your favorite low-carb dipping sauce, such as a garlicky aioli or spicy remoulade.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
