Crispy Keto Crab Cakes
User Reviews
5
Crispy Keto Crab Cakes
Description
This recipe starts by gently combining crab meat with a beaten egg, mayonnaise, mustard, garlic, salt, thyme, cayenne, parsley, and almond flour. The mixture is portioned into six small patties that are chilled to firm up and prevent breakage during frying. Cooking in a butter and olive oil blend develops a browned, crispy crust, signaling readiness to flip and finish cooking.
The cakes have a delicate texture inside because of the fresh crab and light binder. The cayenne and herbs add background warmth and fresh flavors without overpowering the crab. Cooking over medium heat helps ensure the cakes cook through evenly with a crisp outside.
These crab cakes can be served warm and pair well with a simple salad or light dipping sauce. Leftovers keep well refrigerated for up to three days and reheat in the oven to maintain crispness. They can also be frozen separate with wax paper for longer storage.
Fresh garlic is preferred for flavor; garlic powder can be used if unavailable. Proper chilling is important to avoid breakage. Cooking in batches is recommended for smaller skillets with warming the cooked batch in the oven until serving.
Ingredients
- 1 egg lightly beaten
- 8 ounces crabmeat gently picked through and shells removed, fresh, lump
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic minced, fresh
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton, Diamond Crystal brand
- ½ teaspoon thyme dried
- ⅛ teaspoon cayenne pepper
- ¼ cup parsley chopped
- ½ cup almond flour blanched, finely ground
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- In a medium bowl, lightly whisk the egg with a fork. Add the crab meat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
- Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then, mix in the parsley and almond flour.
- Use a 4-tablespoon scoop to portion out six portions of the mixture. Use your hands to form the portions into six ½-inch-thick patties.
- Place the patties on a platter lined with wax paper. Cover them loosely with plastic wrap and refrigerate them for at least one hour.
- Heat the butter and olive oil in a large (12-inch) nonstick skillet over medium heat for about 3 minutes. Add the crab cakes. Cook them for about 4 minutes without moving, until you can tell by their edges that the bottoms are browned.
- Carefully flip the cakes using two spatulas. Very gently press on their tops to slightly flatten them, then cook them on the other side until browned, about 3-4 more minutes.
- Remove them to a plate lined with paper towels, then serve them.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Substitute fresh garlic with 1 teaspoon garlic powder if needed.
- Chill crab cakes at least one hour before frying to firm them up and prevent falling apart.
- If your skillet is small, fry the crab cakes in batches and keep cooked ones warm in the oven's "keep warm" setting.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a 350°F oven to maintain crispness.
- Freeze fully cooled crab cakes individually separated by wax paper for up to three months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6crab cakes
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 2crab cakes | |
| Calories | 298kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Sodium | 757mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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