Description
Delicious and easy keto-friendly crab cakes made with lump crab meat, seasoned with Old Bay, and pan-fried to golden perfection. Perfect for a low-carb, high-protein meal that’s quick to prepare and full of flavor.
Ingredients
Scale
Crab Cake Mixture
- 8 oz lump crab meat (drained and picked over for shells)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- 1 large egg
- ¼ cup finely crushed pork rinds or almond flour
- salt and pepper to taste
For Cooking
- 1 tablespoon olive oil or butter (for pan-frying)
- Lemon wedges for serving
Instructions
- Combine Ingredients: In a medium bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, egg, and crushed pork rinds or almond flour. Season lightly with salt and pepper. Mix carefully to avoid breaking up the crab too much.
- Form Patties: Shape the mixture into four small, even patties to ensure they cook uniformly and hold together during cooking.
- Heat Pan: Heat the olive oil or butter in a nonstick skillet over medium heat until hot but not smoking, preparing the pan for frying the patties.
- Cook Patties: Place the crab cakes in the skillet and cook for 3–4 minutes per side until they are golden brown and cooked through, being careful when flipping to keep them intact.
- Serve: Remove the crab cakes from the skillet and serve hot with lemon wedges and your choice of keto-friendly dipping sauce for an extra burst of flavor.
Notes
- Enjoy these crab cakes on their own or served over a bed of fresh arugula with a drizzle of garlic aioli for a gourmet touch.
- For a healthier alternative to pan-frying, bake the crab cakes on a parchment-lined baking sheet at 375°F (190°C) for 15–18 minutes until golden and heated through.
- Ensure crab meat is thoroughly checked for shells to avoid any unpleasant bites.
- If using almond flour, choose a finely ground variety for the best texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 280
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 115mg
