Gluten-Free Keto Crab Cakes Recipe


Free Printable: Low Carb & Keto Food List

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Golden and crispy on the outside, soft and flavorful inside, with generous lumps of crab dispersed throughout… these keto crab cakes are SO good. And there’s no need to be intimidated by low carb crab recipes, I promise these gluten-free crab cakes are easy to make! Just 10 ingredients and you’ve got low carb crab cakes that make a fantastic appetizer OR quick and light dinner.

So obviously there’s a lot to love about these paleo crab cakes, but one more thing! They are supportive of all kinds of food allergies. They are keto, gluten-free, grain-free, sugar-free, dairy-free, and have a nut-free alternative – all without sacrificing flavor or texture. They look and taste just like restaurant crab cakes, without all the negative aspects. So everyone will gobble them up, no matter what their dietary needs are. I love that!

Sometimes I wish I could find gluten-free crab cakes without weird fillers even when I go out to eat… but it seems like they’re often more breadcrumbs than crab. No, thanks! I’ll keep searching, but until then, I’m completely happy to make my own. I think you’ll agree. 🙂

How To Make Keto Crab Cakes

This gluten free crab cake recipe is so crazy easy. Just a few simple steps and you’ll be eating rich and buttery paleo crab cakes. You just mix most of the ingredients together, fold in the sauteed onions and lump crab meat, form patties, and fry them up… voila! Because crab cake seasoning tends to be a complex combination of many spices, I used Old Bay seasoning to save time.

  • Saute aromatics. Lightly saute some diced onion until translucent and lightly browned.

diced onions sauteing in a skillet

  • Mix together gluten-free crab cakes base. Stir together almond flour, egg white, mayonnaise, Worcestershire sauce, mustard, dried parsley, old bay seasoning, and olive oil.

ingredients ready to add to crab meat

  • Mix together the low carb crab cakes. Stir in the sauteed onions into the almond flour mixture. When it’s combined, gently fold in the crab meat.

TIP: Don’t over mix. We want to incorporate the crab without smashing it in and breaking up the lumps of crab.

crab meat in a bowl mixed with seasoning

  • Make patties. With your hands, form 8 patties and place onto a lined baking sheet.

TIP: If possible, refrigerate before cooking. This step will help the keto crab cakes stay together when you cook them.

  • Cook the gluten free crab cakes. Fry crab cakes on a skillet over medium heat, in two batches of four, for about 3-5 minutes per side, or until golden brown.

uncooked paleo crab cakes in a skillet ready to cook

And now you know how to make keto crab cakes! Serve them up with some keto appetizer dipping sauce and lemon wedges.

crab cakes on a plate with sauce

How Many Carbs In Crab Cakes?

These low carb crab cakes have just 1.6 grams net carbs each! YESSSS!

Many packaged crab cakes have closer to 6-10 grams carbs in just one crab cake, which often isn’t enough for a whole meal, so you’re eating 2-3 times that if you have several as a main dish. The nutrition info on the recipe card below is per crab cake, but you can easily have 2-4 crab cakes for your main dish for dinner, and they’ll still be keto friendly.

And as for restaurants? Your guess is as good as mine. Flour or breadcrumbs are almost always used as a binder and filler, but the amount used will vary based on recipe and quality. Higher quality crab cakes will have more crab and less filler.

Are Crab Cakes Keto?

My keto crab cake recipe is definitely keto! With just 2 grams total carbs per crab cake, it fits well as an appetizer, salad topper, or main course.

And trust me, there is no bad time for keto crab recipes like this one. 😉

crab cakes ready to eat on a plate

Is Imitation Crab Keto?

Imitation crab is not considered keto as it usually contains wheat flour AND sugar.

One serving of imitation crab has 11 grams carbs, for just 1/2 cup of crab, which is on the high side for such a small portion.

How To Store Gluten Free Crab Cakes

Store cooked crab cakes in an airtight container in the refrigerator. Gently reheat in a hot skillet, just until heated through.

You can also freeze this low carb crab recipe.

How To Freeze Paleo Crab Cakes

Freezing extra paleo crab cakes is such a great idea, in fact I like to double the batch just so I can freeze a batch. After you form them into patties, place them onto a lined baking dish and freeze until solid. Once they are frozen, wrap individually with plastic wrap and store in a freezer bag.

Thaw the gluten-free crab cakes overnight in the refrigerator and then pan fry according to instructions.

crab cakes on a serving platter

More Low Carb Crab Recipes

If you love this recipe for crab cakes, you might also enjoy some of these other low carb crab recipes:

Reader Favorite Recipes

The recipe card is below! Readers that made this also viewed these recipes:

Recipe Video

Tap on the image below to watch the video.

Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Keto Flours

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Heat two teaspoons of olive oil in a skillet over medium heat. Saute chopped onion for about 10 minutes, until translucent and lightly browned.

  2. Meanwhile, mix all other ingredients except the crab meat and remaining olive oil. When everything is well combined, add the sauteed onions, and finally fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.

  3. Form 8 patties and place on a lined baking sheet or cutting board. If possible, refrigerate for at least 30 minutes (this will help the crab cakes stay together when frying).

  4. Fry crab cakes on a skillet over medium heat, in two batches of four. Use about two teaspoons of oil for each batch, and cook for about 3-5 minutes per side, until browned.

Recipe Notes

Serving size: 1 crab cake

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 106

Fat 7g

Protein 9g

Total Carbs 2g

Net Carbs 1.6g

Fiber 0.4g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Gluten Free Low Carb Crab Cakes - Paleo - Pinterest Image





Source link

Leave a Reply