Keto Crab Cakes

Yields2 Servings

Crispy on the outside and full of crab lumps on the inside: this recipe has it all! Made with fresh or canned crab, substitute the traditional bread crumbs for almond flour and you've got low-carb, keto-friendly crab cakes. Try them for dinner paired with the Massaged Kale salad.

8 lump crab meat (fresh or canned)

2 small shallots, diced

0.25 cup green pepper, diced

2 tbsp green onions, chopped

0.50 almond flour

1 large egg

2 tbsp mayonnaise

2 tsp Old Bay seasoning

1 tbsp Worcestershire sauce

0.25 tsp pepper

0.50 tsp salt

2 tbsp olive oil (for frying)

Parsley, chopped, for serving

In a large mixing bowl, add all of the ingredients for the crab cakes.

Mix the ingredients with a large spoon or hands until well-combined.

Split mixture into fourths and create small patties. Place patties in the fridge for 15 minutes.

Add the olive oil to a large frying pan over medium-high heat.

When the oil is hot, add the patties and fry each side for 5 minutes without disturbing. Exterior should be golden brown.

Plate and top with chopped parsley.

Nutrition Facts

Serving Size 2 servings, 4 crab cakes

Servings 2

Amount Per Serving
Calories 388

% Daily Value *
Total Fat 27g42%

Saturated Fat 41g205%

Trans Fat 0g
Cholesterol 264mg88%
Sodium 18067mg753%
Potassium 1933mg56%
Total Carbohydrate 74g25%

Dietary Fiber 27g108%

Sugars 32g
Protein 311g622%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Keto Crab Cakes