These are the Best Keto Crab Cakes. 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. This recipe makes for a great summer dinner or appetizer plus you can make extras and freeze this recipe!
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!
Why This Recipe Works
- 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 recipe can be eaten as an appetizer or even a main dish! If I eat it as my main dish I like to pair it with my go to Vegan Taco Salad.
- This recipe only takes 15 minutes to prepare.
- You can make these crab cakes in two different sizes-mini and large! I love the mini ones for event gatherings or happy hours.
- These crab cakes are cripsy on the outside but nice and soft on the inside!
For The Crab Cakes
- Lump crab meat-You can get this in the seafood section of your grocery store.
- Almond flour-This helps hold all of the ingredients together. I do not suggest using another kind of binder as I have not tested it out.
- 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!
- New bae seasoning-This is the paleo version of old bay. You can use the regular old bay version as well.
- Garlic-Garlic always enhances the flavor!
- Avocado mayo-This adds a layer of creaminess!
For The Optional Garlic Aioli
- Avocado mayo-The keto version of mayo. It is loaded with healthy fats.
- Garlic-To give it the garlic flavor.
- Lemon juice-To add a touch of citrus.
- Dijon mustard-To pull all of the flavors together.
Step By Step Instructions
- Baking sheet.
- 2 inch cookie scoop.
- Mixing bowl.
- 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.
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! You can make crab cakes in the air fryer. Just spray the bottom of the air fryer with cooking spray oil. Be sure to air fry the crab cakes in a single layer. If they do not all fit, you can coo
Yes! I like using this same recipe with salmon and tuna too.
Yes! you can substitute the almond flour for ground pork rinds.
- 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 glass tupperware for storage!
Other Low Carb Snacks You Will Love
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Keto Crab Cakes With Garlic Aioli
- baking sheet
- Large ice cream scooper
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.
For the aioli:
- Place all ingredients in a bowl and mix.