Low Carb Crab Cakes

/ / Low Carb Crab Cakes
A super simple Low-Carb, Keto Crab Cake recipe that a great way to utilize some leftover crab!
Low Carb Crab Cakes Cooking in a non stick pan
Gluten FreeLow CarbWhole30PaleoKeto

Not only are these top notch crab cakes, they’re low carb 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 Ingredients

I’d lie if I said I’ve always loved crab meat. In fact, it repulsed me for the majority of my life. Mostly because crabs, in my eyes, resemble spiders too much. When I was forced to eat crab meat at a crab boil with Cody’s family, I had to face my fear and – shocking development – I fell in love with it. Although, to be honest, I didn’t exactly face my fear. Cody still had to pull the legs off for me.

Crabs were stacked a foot high on the table. It was ridiculous. After hours of picking, we had barely made a dent in them and even with the help of the neighbors, we couldn’t finish it. So, that’s how Cody and I ended up being sent home with a bag of crabs.

Low Carb Crab Cakes Uncooked

We knew right away that we wanted to make crab cakes with those leftovers, and that’s exactly what we did. We had about 1 pound of meat and it was the perfect amount for 4 decent sized cakes. One of them filled me right up.

Low Carb Crab Cakes Cooking

After cooking a few minutes on each side you’re left with beautiful cakes. A crispy skin and soft center, bursting with deliciousness. I would have loved to have these on a sandwich, but instead of that, we decided to let the cakes have all the glory. We made a crab cake salad with some baby spinach, cherry tomatoes and a drizzle of our amazing Mango Remoulade.

It was to die for. Almost too pretty to eat!

Low Carb Crab Cakes Cooking in a non stick pan

Low Carb Crab Cakes

A super simple Low-Carb, Keto Crab Cake recipe that a great way to utilize some leftover crab!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 212kcal


  • 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)


  • 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.
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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.


Calories: 212kcal | Carbohydrates: 1g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1201mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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Low Carb Crab Cakes

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