Keto crab cakes are a great meal or appetizer for your keto diet. Add in keto breadcrumbs to stay on track for dinner tonight.
Ingredients for Keto Crab Cakes
Most of these ingredients are staples that you probably already have. You can buy fresh or canned (or even frozen) crab for these cakes. These crab cakes also follow gluten-free guidelines since the recipe uses an almond flour breadcrumb instead of a full-flour breadcrumb.
- Lump crab meat: Using fresh crab meat is always best, but if you are craving freshly-fried crab cakes and you don’t have access to fresh crab, you can grab a couple cans of crab from the canned seafood aisle at your local grocery store. Dungeness crab season is generally late November to mid-March, so and is generally around $5-$7 a pound. If you can, score some of these crabs and request they are cracked and cleaned to cut down on some of the prep work.
- Breadcrumbs: Adding breadcrumbs will help the crab cake stick together. The key to a great cake it just adding enough binder so that the crab shines. Follow this recipe for gluten-free and keto breadcrumbs for this recipe.
- Egg: Lightly beat the egg before adding the other ingredients. The egg will act as a binding agent for the other ingredients.
- Dijon: A bit of mustard will add a bit of a kick to the crab cakes. Add more or omit from the cakes.
- Worcestershire: The “meatiness” of Worcestershire compliments the other ingredients so well, it would be a sin not to add it.
- Parsley: Adding a fresh herb, such as parsley, will add a brightness and lighten the other ingredients that might be heavy on the palette.
How to Make Crab Cakes
Making these crab cakes is as simple as mixing all the ingredients together and then forming the mix into a cake and frying it.
If when you go to fry these keto crab cakes, you find that the cakes are falling apart and are difficult to fry, put the entire bowl in the fridge and allow the mixture to chill for half an hour. The cakes will be much easier to form when they are cold.
Frying the Crab Cakes
Add a tablespoon of neutral cooking oil to a nonstick skillet and make your crab cakes. Add them to the skillet once the oil is hot. You can also airfry the crab cakes.
Allow the cakes to fry on each side for about 2 minutes on each side. You will want to brown each side and heat the filling through.
Since you are not actually cooking the crab and just cooking the binding (the egg), once the outside of the cake is golden brown, it is ready to serve.
What to Serve with Crab Cakes
Do you find yourself wondering what to serve with crab cakes? The good news is that there’s a sauce or side for everyone.
- Garlic Aioli: Adding a creamy garlic aioli is delicious and will keep everyone asking for more.
- Fresh Lemon: Add a squeeze of fresh lemon to let the fresh crab meat in the crab cakes shine.
- Caesar Dressing: The dijon and Worcestershire sauce in the dressing work well together and will play off the mustard and sauce in the crab cakes.
- Cornbread: Serve your crab cakes with a side of piping hot cornbread.
Reheating Crab Cakes
If you end up with more crab cakes than you can eat, save them in an airtight container and store the cakes in the fridge.
When ready to reheat the crab cakes, add a touch of oil to your nonstick pan and allow the oil to get nice and hot. Add the cakes to your pan and fry the cakes quickly for about 45 seconds on each side. since you are just reheating and not cooking the cakes further, you don’t want to add any browning to the crab cakes.
Another way to reheat crab cakes is to reheat them in the oven. Set your oven to 375 degrees and bake the crab cakes for 15 minutes or until warmed through.
Serve the cakes as desired.