These are the Best Keto Crab Cakes. I could make this recipe daily! The old bay seasoning combined with buffalo sauce makes for a nice kick. The creamy garlic aioli combined with the old bay is oh so delicious. These maryland-style crab cakes makes for a great summer dinner or appetizer plus you can make extras and freeze this recipe! This recipe requires less 15 minutes of hands on time.
This recipe was inspired by my favorite Whole30 Salmon Cakes! Both recipes are so easy to make and the best part is, they freeze well. You can easily prepare this recipe in advance for date night or when you are hosting. This recipe will have everyone coming back for seconds! I love dipping these homemade crab cakes into my Lemon Dill Aioli or Garlic Aioli.
Jump to:
Why This Recipe Works
- Unlike traditional crab cakes this recipe is naturally gluten free, grain free, dairy free, soy free, Whole30 friendly, paleo, and refined sugar free.
- You can prepare this recipe in advance and thaw it prior to your date night dinners!
- This great recipe makes for a perfect appetizer or even main dish. I love pairing it with my other favorite appetizers like my Dairy Free Crab Dip, Air Fryer Salmon Bites, Vegan Taco Salad, Gluten-Free Pigs in A Blanket, Gluten Free Pigs in a Blanket and Bacon Wrapped Asparagus.
- These seafood cakes only take 15 minutes to prepare.
- You can make these low-carb crab cakes in two different sizes-mini and large! I love the mini ones for event gatherings or happy hours.
- These crab cakes are crispy on the outside but nice and soft on the inside!
- This recipe is one the entire family will love, even people who aren’t really into fish tend to love this recipe because it is loaded with flavor.
Simple Ingredients
- Jumbo lump crab meat-You can get this in the seafood counter of your grocery store. Fresh crab meat or canned meat will work. If you are using canned crab be sure to drain the water.
- Almond flour-This helps hold all of the ingredients together. Not all gluten free flours are created equal. I would stick to almond flour here. Do not try coconut flour or keto breadcrumbs.
- Chopped celery-This gives these salmon cakes a nice crunch.
- Purple onions-Add to the flavor and add a nice crunch, if you are not an onion person skip the onions and double the celery for the crunch.
- Buffalo sauce-Adds a nice kick!
- Old bay seasoning-This is essential for the rich flavor! This is my go to seafood seasoning.
- Garlic-Garlic always enhances the flavor!
- Avocado mayo-This adds a layer of creaminess!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you love a good dipping sauce like I do, I love my Dill Aioli with this recipe as well as homemade tartar sauce, Worcestershire sauce, dijon mustard or even yellow mustard.
- You can use this same recipe to make shrimp cakes or crab cakes.
- I love sprinkling fresh parsley, fresh black pepper, and lemon juice on top to serve.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step By Step Instructions
Step #1: Preheat the oven to 350 degrees F. Add the lump crabmeat and all other ingredients into a large bowl. Mix the crab mixture until well mixed throughout.
Step #2: Place a piece of parchment paper on a cookie sheet. Using a 2 inch cookie scooper, scoop the crab cake batter and bake for 20 minutes. Allow the crab cakes to sit for 10 minutes prior to serving.
Equipment Needed
- Baking sheet.
- 2 inch cookie scoop.
- Mixing bowl.
Chefs Tips
- Tip #1: Be sure to mix all ingredients well throughout prior to scooping.
- Tip #2: Fresh crab lump meat is your best bet. Any other kind of crab meat may not mix as well and taste as juicy and soft on the inside.
- Tip #3: Crab cakes can be fragile. If you need to, you can chill the meat for an hour prior to baking or air frying them.
FAQs
Imitation crab meat is not keto. I suggest sticking to lump jumbo crab meat in this recipe. You can also use canned crab meat in water if you would like a cheaper and more economical choice.
Yes! Air fryer crab cakes are even easier because you do not have to heat up the oven.
Yes! I like using this same recipe with salmon and tuna too.
Yes! you can substitute the almond flour for ground pork rinds.
Storage Instructions
- This recipe can last for up to 3 days in the fridge.
- If you want to freeze this recipe, be sure to allow the crab cakes to completely cool, then place in an air tight container in the freezer for up to 1 month.
- Be sure to store this recipe in an air tight container, I like using a glass airtight container for storage!
Other Low Carb Snacks You Will Love
Are you looking to eat healthier?
Be sure to download my go to anti-inflammatory swap guide.
Keto Crab Cakes
Equipment
- baking sheet
- Large ice cream scooper
Ingredients
- 2 whole eggs
- 1/2 cup avocado mayo
- 1/4 cup new bae seasoning or old bay
- 1/2 cup red onion chopped small
- 6 cloves garlic minced
- 1/2 cup celery chopped
- 2 cups almond flour
- 1 pound lump crab meat
- 1/4 cup buffalo sauce
- avocado oil spray
Instructions
For the crab cakes:
- Preheat the oven to 350. Mix all ingredients (except the spray) together in a bowl. Spray the bottom of a non-stick baking sheet with the avocado oil. Using a large cookie scooper, scoop the crab cakes and release on to the baking sheet. Do this until you are out of the mix. Bake the crab cakes for 20 minutes. Let the crab cakes sit for 10 minutes prior to serving.
Andrea says
These are amazing and the recipe makes so many! I followed the recipe exactly how it’s written and the crab cakes were delicious! Make sure you make the aioli!
Allianna Moximchalk says
So glad you enjoyed them!
Lori says
These are really good and really easy to make!
Allianna Moximchalk says
Thanks for your review!
Denise says
Very easy to make and delicious. However, I made a batch with the recommended 1/2 cup seasoning Bae or old bay, I had Old bay so I used it, they were way to salty so I ditched those and made another batch and only sprinkled a little old bay seasoning in the mix and they were amazing less salty.I should have know Old bay was a salty seasoning but hey you don’t know unless you try. Thank you Allianna your recipes are bomb!