Keto Crab Cakes
These Keto Crab Cakes are amazing. They are crispy, delicious, and filling. My entire family loves them, so I make them quite often. Keto Crab Cakes – You must try this recipe.
The Ketogenic diet is a new popular weight loss, healthy eating plan where dieters are encouraged to reduce their carbohydrate consumption and increase protein and fat.
I created this fabulous Keto Crab Cakes recipe, perfect for those looking for a low carb entree option.
You’ll only need a few simple ingredients to make this tasty appetizer (the exact measurements are included in the recipe card below):
If you like this, you can try similar recipes:
- One-Pot Keto Sesame Chicken and Broccoli
- Keto Parmesan-Roasted Cauliflower
- Keto Coconut Flour Chicken Tenders
- Keto Tuna Casserole
- Keto Meat Pie
- Keto Sausage Balls
- Keto Salmon Patties with Canned Meat
- Keto & Paleo Beef Bourguignon
- Best Low-Carb Keto Meatballs
- Cheesy Keto Cauliflower Tots
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Crab Cakes
Course: MainCuisine: American8
servings15
minutes20
minutes412
kcalThese Keto Crab Cakes are amazing. They are crispy, delicious, and filling. My entire family loves them, so I make them quite often.
Ingredients
2 tablespoons butter
1 large rib celery, chopped
1/2 cup chopped mixed bell pepper
1 shallot, chopped
2 cloves garlic, minced
sea salt and black pepper, to taste
1 large egg
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
1 teaspoon hot sauce
1/2 cup grated Parmesan cheese
1/2 cup crushed pork rinds
1 pound lump crabmeat, picked clean of shells
2 tablespoons olive oil
Directions
- Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
- In a large mixing bowl, combine the egg, mayonnaise, Worcestershire, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
- Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 8 equal-size patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
- Pan-fry in olive oil, in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. Be careful not to flip them too many times or they will fall apart.
- Enjoy!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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Hi thanks for sharing this absolutely heavenly yummy mouthwatering recipe post with all of us on your’s great blog.