Most seafood cakes contain wheat flour. But this easy keto crab cakes recipe will delight your taste buds without the unnecessary gluten and carbs.
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The best place on Earth to get crab cakes is Maryland. I don’t live that far away (Connecticut). But even if you’re one state away from MD, say Pennsylvania, finding a restaurant that serves the real deal crab cake is difficult.
When I see “Maryland style crab cake” on a menu in Connecticut, I know that it’s not going to taste anything like those blue-collar shacks that serve it in the Baltimore and Chesapeake Bay region.
If you don’t live near the Chesapeake and love crab cakes, this easy keto crab cake recipe is second best. And it’s certainly healthier than most restaurant versions as it contains no flour fillers.
Low carb crab cakes no breadcrumbs
My ingredients list includes some things that are common when it comes to making crab cakes.
This obviously includes crab meat, as well as egg yolks, mayo, Old Bay seasoning (a must if you want to make it truly Maryland-style), salt and black pepper, parsley and lime garnish, lemon juice and Worcestershire sauce.
(The best crab cakes in Maryland don’t need anything added to it; but like I say, it’s almost impossible to replicate this seafood delicacy.)
A couple ingredients that aren’t particularly common in traditional crab cake recipes that I include are pork rinds and olive oil or coconut oil for frying.
To begin, if you have fresh crabs, steam them (photo 1):
Add 1 1/2 cups water, lager, vinegar and 2 tablespoons seafood seasoning to the bottom of the pot. Whisk to combine and bring to a simmer. Layer the crabs in the steamer insert, generously sprinkling the salt and remaining seafood seasoning on each layer of crabs. Cover the pot and steam the crabs for 30 minutes.
Then, set aside the crab meat on a platter tray (photo 2).
Next, in a mixing bowl, combine the egg yolk (photo 3), mayo (photo 4), crab meat (photo 5), pork rinds (photo 6) and seasoning. Also add the mayo, Worcestershire, lemon juice and salt and pepper (photo 7).
Be careful, however, not to over mix. I find that just a couple minutes, max, does the trick. Does it matter what order the ingredients go in the mixing bowl?
Good question. To be honest, probably not. But just to be on the safe side for this easy keto crab cake recipe, keep it in this order as that’s how I did it; it came out perfectly.
Easy keto crab cakes recipe: frying it up
After a couple minutes of mixing, you’ll want to create some patties out of the keto crab cake concoction. Then, take a skillet and over low-medium heat, ever so delicately lay the cakes in the frying pan (photo 8).
It only takes 3-4 minutes for each side to develop that golden griddle color.
But don’t eat it right away. To make it less oily, drain the cakes. And it’s way too hot at this point.
All that’s left is drizzling some lemon juice and the garnish.
There you have it … low carb crab cakes for 10 people.
This easy keto crab cakes recipe has far less cholesterol than the non-keto, regular version. Furthermore, many businesses that ship crab cakes around the country add preservatives to the cakes such as sodium benzoate.
Store-purchased crab cakes can also contain corn syrup. That’s an obvious no-no if you’re trying to cut down on your net carbs.
Easy keto crab cakes: why pork rinds?
So why have pork rinds been making their way into Paleo-approved crab cake recipes?
The simple answer is that pork rinds make for an excellent high-carb breading surrogate. Sure, pork rinds doesn’t sound healthy.
When you think of the term, you might think back to old-school vending machines that sold them in bags. Of course, those pork rinds were unhealthy.
If you can buy some organic pasture-raised pork rinds, you’ll be sticking to a Paleo-approved ingredient.
So how do you get pork rinds looking like bread crumbs? Well, in this recipe, I just add the pre-crushed rinds to the other ingredients and mix it in a bowl.
Alternatively, you can take whole ones and place the rinds in a zip lock baggie and roll over them back and forth with a rolling pin to crush them.
I like to pre-crush the rinds and keep them in the freezer as it helps remove some of the pork flavor and odor. Then, I have them ready to use in recipes like nearly no carb bread!
Oh, I almost forgot … make sure to remove any shell fragments from the crabs!
The serving size for each low carb crab cake is about a two-inch cake.
Some people think that you need tartar sauce as a topping for crab cakes. But as I mention in the intro to this recipe, if you do them up the proper way, you certainly won’t need any tartar.
And if you become expert at making this easy keto crab cakes recipe, you’ll likely won’t even need any lemon juice to top it off.
Let me know how your version comes out and if you have any questions.
Easy Keto Crab Cakes Recipe made with Pork Rinds
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Easy Keto Crab Cakes with Pork Rinds
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- 2 ½ cups crab meat boiled fresh crabs or can
- 1 large egg yolk see note
- 1/2 cup crushed pork rinds
- 1/4 cup avocado mayonnaise
- 1 to 1 ½ teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 2 to 3 tablespoons lemon juice divided
- salt and ground black pepper to taste
- olive oil or coconut oil for frying
- fresh parsley & lemon slices for garnishing
- In a bowl, combine cooked crab meat, egg yolk, pork rinds, mayonnaise, seasoning, worcestershire sauce, 1 tablespoon lemon juice, salt and ground pepper. Do not over mix.
- Form crab meat mixture into patties.
- In a skillet or non-stick pan with low to medium heat, lay crab meat patties gently and fry for 3 to 4 minutes on each side or until golden in color.
- Drain crab cakes, drizzle the remaining lemon juice, garnish with fresh parsley and serve.
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