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Keto Crab Cakes

Not only are these top notch crab cakes, they’re keto crab cakes! A perfect use for leftover crab meat – but honestly, they’re so good, it’s worth it to go out and BUY crab meat just to make these. Healthy and delicious!

Low Carb Crab Cakes Cooking

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After cooking a few minutes on each side you’re left with beautiful cakes. A crispy skin and soft center, bursting with deliciousness. We made a crab cake salad with some baby spinach, cherry tomatoes and a drizzle of our amazing Mango Remoulade.

Ingredients to Make Keto Crab Cakes:

  • cooked blue crab meat 
  • egg
  • red bell pepper 
  • green pepper
  • mayonnaise
  • old bay seasoning
  • salt
  • fresh parsley

How to Make Keto Crab Cakes:

  1. Mix all the ingredients together in a bowl until it is well combined.
  2. Divide the mixture into four and use your hands to form it into cakes. You can also make 8 smaller ones, it’s your choice.
  3. Let the cakes rest in the refrigerator for at least 20 minutes.
  4. Heat up a pan over a medium heat and then cook the crab cakes for about 4 minutes on each side. Serve immediately.

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Keto Crab Cakes

Low Carb Crab Cakes Cooking in a non stick pan
A super simple Low-Carb, Keto Crab Cake recipe that a great way to utilize some leftover crab!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4

Ingredients

  • 1 lb cooked blue crab meat (we used leftover crab meat from a big shrimp and crab boil)
  • 1 egg (large)
  • 1/4 red bell pepper (finely diced)
  • 1/4 green pepper (finely diced)
  • 1/4 cup mayonnaise
  • 1 tsp old bay seasoning
  • 1/4 tsp salt
  • 1/4 cup fresh parsley (roughly chopped)

Instructions

  • Mix all the ingredients together in a bowl until it is well combined.
  • Divide the mixture into four and use your hands to form it into cakes. You can also make 8 smaller ones, it’s your choice.
  • Let the cakes rest in the refrigerator for at least 20 minutes.
  • Heat up a pan over a medium heat and then cook the crab cakes for about 4 minutes on each side.
  • Serve immedaitely.

Notes

1. If you do not have fresh crab meat, you can also use Lump Crab Meat from the grocery store.
2. If you use jarred, or canned crab meat from the grocery store, just add more seasoning. Mix all the ingredients (except the egg), and give it a taste. Once you’re happy with the flavor/salt-content – then mix in the egg.
3. You do not need to use two different colored bell peppers – we like to do that for looks since we eat a lot of bell peppers and they won’t go to waste. So, just use half of one color if you’d like.
 

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