Keto Crab Cakes Recipe
These Keto Crab Cakes are light, flavorful, and perfectly crisp, without the unnecessary carbs. With tender lump crab meat and a golden crust, they make a perfect low carb option for appetizers, lunches, or dinner!
Servings 4 cakes
Calories 185kcal
Ingredients
Crab Cakes
- 8 ounces lump crab meat (canned is fine, but drain well)
- 1/4 cup keto cracker crumbs (can sub almond flour or crushed pork rinds)
- 2 tbsp chopped fresh parsley
- 1 green onion, sliced
- 1/2 tsp Old Bay seasoning (or other fish seasoning)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp melted butter
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tsp sriracha
- 1/2 tsp Cajun seasoning (more to taste - it can be very salty)
Instructions
- In a large bowl, break up the crab meat with a fork. Stir in the cracker crumbs, parsley, green onion, Old Bay, salt, and pepper until well combined.
- Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about 3/4 inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.
- Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack.
- Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.
- For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.
Video
Notes
Stovetop Directions: To fry these crab cakes in a pan, simply melt the butter over medium heat and fry the crab cakes for 3 to 4 minutes per side.
Storage Information: Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Once they're completely cool, place them in freezer bags and freeze them for up to three months.
Nutrition
Serving: 1crab cake | Calories: 185kcal | Carbohydrates: 2.4g | Protein: 13.5g | Fat: 13.2g | Fiber: 1.1g