Gluten-free diners, rejoice! These Keto Crab Cakes bring all the flavor without needing the breadcrumbs.
I love, love, love me some crab cakes! But I rarely purchase them at the grocery store or enjoy them at restaurants because they’re made with breadcrumbs, and I avoid gluten. That’s why this recipe for keto crab cakes is one of my favorites to prepare at home — it allows me to indulge in these delicious patties without gluten worries. Plus, while many crab cakes tend to contain more filler than crabmeat, you’ll find the opposite with this recipe, as each patty is loaded with delectable bites of crab.
Our recipe calls for lump crabmeat, but I also sometimes like to use fresh crabmeat in my patties for an unprocessed, sweeter taste. You could also use claw meat or even a mixture of lump and claw meat if you like.
Although I love crab-cake sandwiches for dinner, this recipe makes a great low-carb appetizer, especially when formed into smaller, bite-size patties. They’re the perfect addition to any buffet table and will likely disappear quickly.
Are Keto Crab Cakes Healthy?
Keto crab cakes can be a healthy addition to a keto diet. They are naturally gluten-free, while the almond flour provides extra protein and healthy fat. The patties, which are free from breadcrumbs, are low in calories, making them an excellent option for lunch, dinner, or as a snack. If desired, you can add finely chopped carrots, celery, or bell peppers to the crab-cake mixture to increase the nutritional value of these patties.
What Does Drained And Picked Mean For Crabmeat?
Lump crabmeat, whether from a can or a pouch, may contain shell fragments that could be a choking hazard. Even when buying crabs whole or crab leg sections, cracking them and removing the crabmeat from the shells can still mean your meat is contaminated with hard fragments or cartilage.
So, after draining a can or pouch of crab of its excess liquid, pick through the meat with your fingers, feeling for any hard pieces to remove. This also helps to break apart the crabmeat into small flakes to use in your patties. Do the same with fresh crabmeat to ensure you only use the tender meat in your patties.
FAQs & Tips
Leftover keto crab cakes can be refrigerated in an airtight container for up to 3 days. For the best results, reheat them in a pan, air fryer, or oven. They can also be frozen for longer storage and eaten cold. Cool the crab cakes in the refrigerator before freezing them in airtight freezer bags or containers for up to 3 months. To defrost, leave them overnight in the fridge.
If you choose to bake them in an oven instead, preheat it to 350 degrees Fahrenheit and bake for 15 minutes on each side. I recommend spraying each side of the crab cakes with olive oil before putting them into the oven.
Although you can use imitation crab products as a substitute in this recipe, it’s crucial that you first read the package label. Many so-called imitation shellfish products do contain crab or lobster extracts to enhance the flavor, which could be dangerous for people with shellfish allergies. Kosher imitation crab products comprised of fish do not contain shellfish extracts and are safe for consumption if you have a shellfish allergy. Some kosher imitation products are also gluten-free, which is good for people with gluten intolerance.
Serving Suggestions
There are many ways to enjoy these keto crab cakes, such as in sandwiches, with salads or vegetables, or on a buffet table. Serve them between slices of Keto Flatbread and top with Vegan Tartar Sauce and Keto Coleslaw for a crunchy and delicious meal.
Add them to a buffet table with Keto Jalapeño Poppers, Keto Chicken Wings, Keto Tortilla Chips, and Keto Tzatziki for the perfect game-day or party spread. Your guests probably won’t even guess that everything is keto-friendly!
Keto Crab Cakes
Ingredients
- 1 large egg beaten
- 1 1/2 tablespoons mayonnaise
- 2 1/2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 3 tablespoons finely chopped parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup almond flour finely ground (plus more if needed)
- 8 ounces lump crabmeat drained and picked
- 2 tablespoons olive oil for frying
- Keto-friendly tartar sauce for serving
Instructions
-
In a medium bowl, whisk together beaten egg, mayonnaise, Dijon mustard, and lemon juice.
-
Stir in Old Bay seasoning, parsley, salt, black pepper, and almond flour into the wet mixture until well combined. If the mixture seems too wet, add a small amount more of almond flour.
-
Gently fold the crabmeat into the mixture to avoid breaking up the lumps, ensuring it is evenly coated.
-
Form the mixture into 6 equally sized patties. Heat olive oil in a pan over medium heat, and fry each patty for about 5 minutes on each side until golden and crispy. Serve with keto-friendly tartar sauce.
Nutrition
The post Keto Crab Cakes appeared first on Food Faith Fitness.
