These simple Keto Crab Cakes are a delicious low-carb starter or main dish. One of my favorite dinners consists of sweet blue crab chunks with fresh herbs, spices, and just enough filler to keep it all together.
I can never get enough crab cakes. If there are crab cakes on the menu at a restaurant, I will order them. There are no questions.
Unfortunately, it appears to end in disappointment at least 50% of the time.
A perfect crab cake, whether it is keto-friendly or not, should be largely made of high-quality crab flesh and have little to no breading keeping it together.
When done properly, it is delightfully sweet and delicate.
When done incorrectly, it results in a fishy-tasting bread puck with hardly any recognizable chunks of crab—a mockery of seafood.
Here are some wonderful keto crab cakes that are on par with or even superior than the majority of crab cakes you’ll get in restaurants.
Because making your own crab cakes at home is the greatest (and most cost-effective) way to guarantee that you are getting premium crab cakes.
When a hankering for crab cakes strikes, there is really no justification not to prepare these keto crab cakes yourself.
It’s a great combination in my opinion, but it’s not necessary if you don’t like the taste of roasted red peppers.
TIPS FOR MAKING A KETO CRAB CAKE
For crab cakes, what kind of crab meat is ideal?
Crab cakes frequently contain blue crab. It is typically sold in 8-ounce, chilled plastic cups in the seafood area.
If fresh blue crab isn’t easily accessible where you live, you can also buy it frozen; the quality isn’t as nice as fresh, but it’s still good.
There are several types and prices of blue crab to choose from in the grocery store.
The best and most desirable ingredient for these keto crab cakes is lump crab, which is also the priciest choice.
Although not as sweet and less expensive, claw meat will work just fine in this recipe. If you’re duplicating it to feed a crowd, I advise splitting the claw and lump meat 50/50 to minimise costs while maintaining quality, which is what I typically do.
You can make these keto crab cakes with any type of crab in place of blue crab, including snow, king, and dungeness.
Necessary ingredients for this recipe
high-grade crab meat (see notes above)
Mayonnaise
citrus juice, fresh (I beg you not the bottled stuff)
Dillon mustard
Parsley
the coconut flour
New Bay Seasoning
For frying, use avocado oil
The supplies you’ll need to prepare this dish
Really, all you need to prepare these keto crab cakes is a dish and a nonstick frying pan!
Making crab cakes on a keto diet
In a bowl, mix every component of the crab cake.
To avoid shattering the crab bits, stir carefully.
cakes via shaping.
Fry.
Provide hot.
How to keep these crab cakes low in carbs fresh
I advise avoiding keeping these crab cakes in the refrigerator for longer than three days because leftover seafood doesn’t store well. To prevent the scent of crab from permeating your entire fridge, store them in an airtight container.
To thoroughly reheat them, rewarm them for 1–2 minutes in the microwave or for 8–10 minutes in the oven at 350 degrees Fahrenheit.
The texture would not be optimal after thawing and reheating these keto crab cakes, therefore I do not advise freezing them.
serving ideas for crab cakes made using ketones
As previously said, my go-to accompaniment for these is my keto red pepper sauce.
The dish yields either 2 servings or 4 appetizer portions.
