Low Carb Crab Cakes


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

Low Carb Crab Cakes

5 from 2 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Author: Roche Woodworth


  • 1 lb • blue crab meat [cooked]
  • 1/4 • red pepper [small dice]
  • 1/4 • green pepper [small dice]
  • 1/4 cup • mayo
  • 1 tsp • old bay seasoning
  • 1/4 tsp • salt
  • 1 • egg
  • handful • parsley [chopped]


  • Mix everything together well.
  • Form into four cakes.
  • Rest in the refrigerator for 20 minutes.
  • Cook in a pan over a medium heat for about 4 minutes on each side.
  • We served our crab cakes with some baby spinach and cherry tomatoes and a drizzle of mango remoulade.
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Low Carb Crab Cakes

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