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Crispy Keto Crab Cakes Recipe with Herbs and Spices Made Easy

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These crispy keto crab cakes combine fresh lump crab meat with flavorful herbs and spices, bound with almond flour for a low-carb, gluten-free, and deliciously crispy crust. Perfect for a quick dinner or appetizer, they deliver comfort food without the carb guilt.

Ingredients

Scale
  • 1 pound lump crab meat
  • 1 cup almond flour (about 96 g)
  • 2 large eggs, room temperature
  • 1/4 cup mayonnaise (60 ml), full-fat
  • 1 tablespoon Dijon mustard (15 ml)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped (optional)
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons avocado oil or ghee, for frying
  • Lemon wedges, for serving

Instructions

  1. Gently pick through the crab meat to remove any shells. Finely chop parsley and chives and set aside. (About 5 minutes)
  2. In a medium bowl, whisk together 2 large eggs, 1/4 cup mayonnaise, and 1 tablespoon Dijon mustard until smooth. (About 2 minutes)
  3. Add 1 cup almond flour, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, salt, and pepper to the wet mixture. Fold in 1 pound lump crab meat and chopped herbs gently—do not overmix. (About 3 minutes)
  4. Use a 1/3 cup measuring scoop or your hands to shape the mixture into 6 evenly sized patties. Press firmly so they hold together but stay light. Place on a plate and refrigerate for at least 15 minutes to firm up.
  5. Heat 3 tablespoons avocado oil or ghee in a skillet over medium heat until hot but not smoking (about 3-4 minutes).
  6. Place crab cakes gently in the skillet, leaving space between each. Cook for 4-5 minutes per side until golden brown and crispy. Flip carefully once. If browning too quickly, lower heat to medium-low. Total cooking time: 8-10 minutes.
  7. Transfer crab cakes to a cooling rack or paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving to lock in crispness.

Notes

Do not overmix the crab meat to keep cakes tender. Chill formed cakes before cooking to help them hold together and develop a crispy crust. Use avocado oil or ghee for frying due to their high smoke points. Avoid overcrowding the pan to prevent sogginess. Reheat leftovers in the oven or skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: keto crab cakes, low carb crab cakes, crispy crab cakes, gluten-free crab cakes, almond flour crab cakes, keto seafood recipe, low carb dinner, keto appetizer

Find it online: https://chloeplate.com/crispy-keto-crab-cakes-recipe-with-herbs-and-spices-made-easy/