These Keto Crab Cakes are low carb and a delicious appetizer or snack idea for anyone on the Keto diet.
If you are looking for easy keto recipes, you'll have to add these easy crab cakes to your list of must make recipes! They are a perfect Keto game day recipe, delicious holiday appetizer or easy Keto snack idea. I love making homemade crab cakes because they are so fast to make but really taste delicious. I hope you like our low carb crab cakes! This recipe makes two servings, so if you are serving a group of people, make sure and double it!!
Keto Crab Cakes
Ingredients:
- 8 oz. Crab claw meat
- 1 Egg
- 4 tbsp. Almond flour
- 2 tbsp. Crushed pork rind crumbs
- 1 tbsp. Lemon juice
- ½ tsp. Salt
- 1 tsp. Garlic powder
- 2 tbsp. Fresh chopped chives
- 2 tbsp. Fresh chopped parsley
- 1 tbsp. Olive oil
- 1 tbsp. Butter
How to make Keto Crab Cakes
How to make Keto Crab Cakes- If you are using packaged or canned crab meat, be sure to drain it well before using it in this recipe. The extra moisture could throw the measurements of the recipe off.
- In a mixing bowl, add 8 ounces of crab claw meat, and break it up into pieces with a fork.
- Mix in 1 egg.
- Toss in the almond flour, pork rind crumbs, lemon juice, salt, chives, and parsley.
- Stir the mixture together well until the ingredients are combined completely.
- Let the mixture sit for 2-3 minutes.
- Form the mixture into 4 equal cakes.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the crab cakes for 3-5 minutes on each side until they are seared and crispy on the outside, and cooked through.
- Serve with a dollop of sour cream, or fresh chopped herbs.
Keto Crab Cakes
These Keto Crab Cakes are low carb and a delicious appetizer or snack idea for anyone on the Keto diet.
Ingredients:
- 8 oz. Crab claw meat
- 1 Egg
- 4 tbsp. Almond flour
- 2 tbsp. Crushed pork rind crumbs
- 1 tbsp. Lemon juice
- ½ tsp. Salt
- 1 tsp. Garlic powder
- 2 tbsp. Fresh chopped chives
- 2 tbsp. Fresh chopped parsley
- 1 tbsp. Olive oil
- 1 tbsp. Butter
Instructions:
- If you are using packaged or canned crab meat, be sure to drain it well before using it in this recipe. The extra moisture could throw the measurements of the recipe off.
- In a mixing bowl, add 8 ounces of crab claw meat, and break it up into pieces with a fork.
- Mix in 1 egg.
- Toss in the almond flour, pork rind crumbs, lemon juice, salt, chives, and parsley.
- Stir the mixture together well until the ingredients are combined completely.
- Let the mixture sit for 2-3 minutes.
- Form the mixture into 4 equal cakes.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the crab cakes for 3-5 minutes on each side until they are seared and crispy on the outside, and cooked through.
- Serve with a dollop of sour cream, or fresh chopped herbs.
Make sure and Pin this recipe so you can find it next time you want to make it!
Hello, I'm Melissa, the founder and visionary behind Everyday Ketogenic. With more than 12 years of experience in content creation, recipe development, and blogging, I've cultivated this platform into a leading resource for anyone interested in the ketogenic lifestyle. Everyday Ketogenic is my canvas, where I paint with words and ideas, bringing the keto world to life.