If you’ve ever bitten into a crab cake only to be met with dryness, filler-heavy texture, or a bland aftertaste, then this recipe is your seafood salvation. These keto crab cakes are everything you want from the classic dish—rich, buttery, and bursting with fresh crab flavor—but without the carbs, fillers, or fuss.

Golden-browned patties that hold together beautifully, each bite delivering tender, juicy crab meat kissed with lemon and herbs. They’re the kind of appetizer that can steal the show at dinner parties or become your go-to weeknight comfort food.

What makes them even better? This recipe is easy to make, uses just a handful of clean ingredients, and comes together in under 30 minutes. Plus, if you're craving more low-carb seafood delights, check out our Creamy Keto Shrimp Alfredo —it’s another reader favorite!

So whether you're new to keto or simply love great seafood, these crab cakes are about to become your new kitchen staple. Let’s dive in and discover how to make them perfectly moist and lump-free every time.

What Are Keto Crab Cakes?

You might be wondering, “Why call it keto crab cakes?” Well, because traditional crab cakes often rely on breadcrumbs or flour to bind the mixture—and that’s where the crab count sneaks in. Our version ditches those starches entirely and replaces them with keto-friendly alternatives that keep your macros in line without sacrificing flavor or texture.

Fun fact: Did you know crab cakes date back to the early 1800s in Maryland? They were once called “crab patties,” but as culinary creativity took over, they evolved into the beloved dish we know today.

The way to a keto lover's heart? Definitely through their stomach—with a plate of these luscious, melt-in-your-mouth crab cakes. Ready to find out what makes them so special?

Let’s get cooking.

Why You’ll Love These Keto Crab Cakes

These keto crab cakes are a symphony of textures and flavors. Imagine biting into a gently crisped exterior that gives way to a soft, buttery center packed with sweet, flaky crab meat. A whisper of Dijon mustard, fresh parsley, and zesty lemon juice ties everything together, creating a flavor profile that’s both refined and comforting.

And here’s the best part—they’re incredibly budget-friendly when you buy canned crab (or use leftover king crab legs!). Compared to restaurant versions that can cost $20+ per serving, this homemade version delivers gourmet taste for a fraction of the price.

Each cake is held together with a clever mix of egg, mayonnaise, and almond flour—no starchy fillers needed. If you loved our Low-Carb Salmon Cakes , you'll adore these crab cakes even more.

Ready to make your own? Let’s walk through exactly how to do it.

How to Make Keto Crab Cakes

Quick Overview

Making keto crab cakes couldn’t be easier. With just a few simple ingredients and 15 minutes of prep time, you’ll have a restaurant-quality dish ready in less than 30 minutes. The result? Moist, flavorful crab cakes that stay intact and never fall apart—even when flipped.

This recipe is perfect for:

• Quick weeknight dinners
• elegant appetizers
• meal prepping ahead

It’s also dairy-free friendly with just one small substitution (swap the butter for ghee or avocado oil).

Let’s break it down step by step.

Key Ingredients for Keto Crab Cakes

Here’s what you’ll need to create these keto crab cakes:

• 16 oz lump crab meat , drained (fresh or canned)
• 1 large egg
• 2 tbsp mayonnaise (preferably full-fat)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp finely chopped green onions
• 1 tbsp fresh parsley , chopped
• Zest of ½ lemon
• Juice of ¼ lemon
• ½ tsp garlic powder
• ¼ tsp Old Bay seasoning
• ¼ cup almond flour
• Salt and pepper , to taste
• 2–3 tbsp butter or avocado oil , for frying

Optional garnish: Lemon wedges, tartar sauce (keto-friendly), or a dollop of sour cream

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Start by draining the crab meat thoroughly and patting it dry with paper towels. This helps ensure your crab cakes hold together well. Chop the green onions and parsley, and zest and juice the lemon.

Step 2: Mix the Binding Ingredients

In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper until fully combined.

Step 3: Add the Crab and Flour

Gently fold in the crab meat using a spatula, being careful not to break up the lumps. Then stir in the almond flour until just incorporated. Avoid overmixing—it can lead to dense cakes.

Step 4: Shape the Cakes

Using your hands or a ⅓-cup measuring cup, form the mixture into 6–8 evenly sized patties. Place them on a plate and refrigerate for 10–15 minutes to help them firm up.

Step 5: Cook the Crab Cakes

Heat butter or oil in a skillet over medium heat. Once hot, add the crab cakes and cook for 3–4 minutes per side, or until golden brown and heated through. Don’t overcrowd the pan—cook in batches if needed.

Step 6: Serve and Enjoy!

Transfer the crab cakes to a serving platter and finish with a squeeze of fresh lemon juice or a dollop of tartar sauce. Serve immediately and enjoy every bite.

What to Serve With Keto Crab Cakes

These keto crab cakes are rich and satisfying on their own, but pairing them with the right sides elevates the whole experience. Here are a few delicious options:

1. Creamy Coleslaw (Keto-Friendly)

A crisp, tangy coleslaw made with mayo, apple cider vinegar, and shredded cabbage adds a refreshing contrast to the warm, savory crab cakes.

2. Garlic Butter Asparagus

Sear some asparagus in garlic butter for a quick, nutrient-packed side that complements the seafood beautifully.

3. Zucchini Noodles with Lemon Pesto

Light, fresh, and loaded with flavor, these zucchini noodles offer a vibrant, low-carb base that cleanses the palate between bites.

Pair any of these with a chilled glass of Sauvignon Blanc or sparkling water with lime, and you’ve got yourself a truly memorable meal.

Top Tips for Perfecting Keto Crab Cakes

Want foolproof results every time? Here are our top three pro tips to ensure your keto crab cakes come out moist, lump-free, and bursting with flavor:

1. Use High-Quality Crab Meat

Fresh or high-quality canned lump crab makes all the difference. Look for cans labeled "lump" or "jumbo lump"—they contain larger pieces and less filler.

2. Keep the Mixture Cold

Chilling the crab mixture before shaping helps it hold its shape during cooking. It also firms up the binding ingredients, making flipping easier.

3. Don’t Overmix

When combining the crab with the binder, mix just until everything is incorporated. Overmixing breaks down the crab meat and leads to a denser texture.

Bonus Tips:

• For extra moisture, add a splash of heavy cream or sour cream.
• Substitute almond flour with crushed pork rinds for a grain-free, nut-free option.
• Freeze uncooked crab cakes for up to 2 months—just thaw and fry when ready.

Avoid common mistakes like using too many eggs (which can make the cakes rubbery) or skipping the resting period (which leads to crumbling). Stick to these guidelines, and your crab cakes will turn out picture-perfect every time.

Storing and Reheating Tips

Got leftovers? These keto crab cakes store beautifully and reheat like a dream—perfect for meal prep or enjoying the next day.

Refrigerating

Store cooked crab cakes in an airtight container in the fridge for up to 3 days. To prevent them from getting soggy, place a paper towel inside the container to absorb excess moisture.

Freezing

To freeze, place uncooked crab cakes on a parchment-lined baking sheet and freeze until solid (about 1 hour). Then transfer to a freezer-safe bag or container and store for up to 2 months.

Reheating

For best results, reheat in a skillet over medium heat with a bit of oil or butter—this brings back the crispy crust. You can also use the oven at 350°F (175°C) for 10–12 minutes.

Microwave reheating is possible but may soften the outside slightly. If using the microwave, cover loosely with a damp paper towel to retain moisture.

Final Thoughts: A Must-Try Recipe for Any Keto Lover

These keto crab cakes are proof that healthy eating doesn’t mean sacrificing flavor or indulgence. With just a few simple ingredients and a few smart techniques, you can whip up a restaurant-worthy dish in no time.

They’re perfect for entertaining, meal prep, or treating yourself to something special on a busy night. And with the right pairings and storage tricks, they’re incredibly versatile too.

So go ahead—give these crab cakes a try, and don’t forget to share your photos! Tag us on Instagram or leave a comment below—we love hearing from our readers.

Happy cooking, and bon appétit!