Made with real crab, these Keto Crab Cakes have a crispy golden brown crust and are soft and flavorful inside. You won’t believe there’s only 1g carbs per serving!
Mini Keto Crab Cakes
Traditionally made with bread crumbs, crab cakes are something I never thought I could enjoy on a keto diet. However, this recipe uses crumbled pork rinds instead, adding fat (fuel on keto) and tons of flavor!
The best part is these crab cakes are about as low carb as it gets — only 1g total carbs per serving! If you’re counting net carbs, it’s actually 0g net carbs! And there’s no trickery here — we counted a serving size as 3 crab cakes, which is a hearty portion!
These keto crab cakes are soft in the middle, with a crispy golden crust, and extremely flavorful! Made with real crab, they taste like such a decadent treat that you won’t believe they’re actually keto-friendly!
This tastes like an appetizer you’d get at a fancy seafood restaurant, but you can make it at home at a fraction of the cost and much healthier!
Why I Love This Recipe:
- Only 1g total carbs per serving and 0g net carbs
- A delicious restaurant-quality appetizer that’s easy to make at home
- Ready in about 20 minutes total time
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
- 8 oz. Lump crab meat
- 3 Tbsp. Mayonnaise (use real mayo, not light)
- 1 tsp. Worcestershire sauce
- 1 Large egg
- 1 tsp. Dijon mustard
- 1/2 C. Pork rind crumbs
- 1 Tbsp. Chopped parsley
- 1 tsp. Old Bay seasoning
- Salt and pepper, to taste
- Oil, for frying
Yield: This recipe makes 12 crab cakes total, or about 4 servings.
Kitchen Tools Used
- Large Mixing Bowl
- Sauté pan
Add all of the ingredients (except the oil, which is for cooking) to a large bowl and knead by hands until well combines.
Divide the crab mixture into 12 even portions, then roll these portions into balls.
Add the oil to your skillet over medium-high heat.
When the pan is hot, place the crab cakes into the pan, leaving a small amount of space between each one. Cook until each side is golden brown and crispy, turning the crab cakes a couple times to achieve this.
Remove the crab cakes from pan and place on a paper towel lined plate, to soak up the excess oil, before serving.
Frequently Asked Questions
Is Crab Meat Ok on Keto?
Real crab meat contains no carbs, so it is a great option for the keto diet. It is also a good source of protein. Since crab meat is low in fat, you will want to supplement with items that do contain some fat, as this is what the body uses as fuel in ketosis.
These keto crab cakes use pork rinds, mayonnaise, and eggs to incorporate good fats into the dish — and lots of flavor too!
Imitation crab meat is another story, however. Imitation crab meat is a food product that is made from a combination of ground-up fish and starch. It is then pressed into shapes. Imitation “crab” meat, also known as surimi crab, “krab” sticks, etc. is not recommended for a low carb diet. The starches in imitation crab add a fair amount of carbohydrates — 13g in a 3oz serving.
What Low Carb Dipping Sauces Can You Serve with Crab Cakes?
You’re welcome to use any dipping sauce that you like, that fits into your keto lifestyle. Some of my favorite options include:
- Low carb tartar sauce
- Keto spicy mayo (My favorite! Get the recipe here!)
- Dijon mustard
- Dill Sauce (like this recipe)
More Keto-Friendly Seafood Recipes
Free Printable Copy of Our Mini Keto Crab Cakes Recipe:
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Easy Keto Crab Cakes
- 1 Saute Pan
- 1 Large Mixing Bowl
- 8 oz. Lump crab meat
- 3 Tablespoons Mayonnaise Real Mayo (not light)
- 1 teaspoon Worcestershire sauce
- 1 Large egg
- 1 teaspoon Dijon mustard
- 1/2 cup Pork rind crumbs
- 1 Tablespoon Parsley chopped
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
- Add all ingredients (except cooking oil) to a large bowl and knead until well combined.
- Divide mixture into 12 even portions, roll these portions into balls.
- Add cooking oil to a large skillet over medium-high heat.
- When the pan is hot, add crab cakes to the pan, leaving a little space between each. Cook until golden brown on all sides, turning as needed (about 10 minutes total).
- Place cooked crab cakes on a paper towel-lined plate to soak up excess oil before serving.
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