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Keto Crab Cakes

Yields2 Servings

Crispy on the outside and full of crab lumps on the inside: this recipe has it all! Made with fresh or canned crab, substitute the traditional bread crumbs for almond flour and you've got low-carb, keto-friendly crab cakes. Try them for dinner paired with the Massaged Kale salad.

Keto Crab Cakes

 8 lump crab meat (fresh or canned)
 2 small shallots, diced
 0.25 cup green pepper, diced
 2 tbsp green onions, chopped
 0.50 almond flour
 1 large egg
 2 tbsp mayonnaise
 2 tsp Old Bay seasoning
 1 tbsp Worcestershire sauce
 0.25 tsp pepper
 0.50 tsp salt
 2 tbsp olive oil (for frying)
 Parsley, chopped, for serving
1

In a large mixing bowl, add all of the ingredients for the crab cakes.

2

Mix the ingredients with a large spoon or hands until well-combined.

3

Split mixture into fourths and create small patties. Place patties in the fridge for 15 minutes.

4

Add the olive oil to a large frying pan over medium-high heat.

5

When the oil is hot, add the patties and fry each side for 5 minutes without disturbing. Exterior should be golden brown.

6

Plate and top with chopped parsley.

Nutrition Facts

0 servings

Serving size

2 servings, 4 crab cakes

Amount per serving
Calories388
% Daily Value *
Total Fat 27g35%

Saturated Fat 41g205%
Trans Fat 0g
Cholesterol 264mg88%
Sodium 18067mg786%
Total Carbohydrate 74g27%

Dietary Fiber 27g97%
Total Sugars 32g
Protein 311g
Potassium 1933mg42%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.