31+ Irresistible Keto Crab Cake You Can’t Miss

Crab cakes are a timeless favorite—crispy on the outside, tender and flavorful on the inside.

But if you’re living that low-carb or keto lifestyle, you might think you have to skip this seafood classic.

Think again! With a few smart swaps (like almond flour instead of breadcrumbs), crab cakes can absolutely fit into a keto-friendly meal plan.

In this roundup, we’ve gathered 31+ delicious keto crab cake recipes that range from classic and comforting to fresh and creative.

Whether you’re in the mood for something spicy, creamy, citrusy, or herb-packed, there’s a keto crab cake here with your name on it.

Most are quick and easy to make with everyday ingredients, and all of them are guaranteed to satisfy your seafood cravings—without kicking you out of ketosis.

So grab your skillet (and maybe a squeeze of lemon), and let’s dive into the best low-carb crab cakes the internet has to offer!

31+ Irresistible Keto Crab Cake You Can’t Miss

Who knew staying on track with keto could be this flavorful?

With these 31+ keto crab cake recipes in your recipe arsenal, you’ll never have to settle for boring or bland meals again.

From tangy lemon caper sauces to creamy avocado toppings and spicy aioli pairings, these crab cakes prove that low-carb eating can be rich, satisfying, and totally crave-worthy.

Whether you’re whipping them up for a quick lunch, a weekend dinner, or even entertaining guests, these recipes make it easy to enjoy a gourmet-style dish while sticking to your goals.

Classic Keto Crab Cakes with Lemon Aioli

These traditional-style keto crab cakes are full of fresh crab flavor and crisped to perfection in a skillet.

With almond flour and flavorful herbs, they make a satisfying main course or appetizer without the carbs. A tangy lemon aioli complements the savory richness for a perfectly balanced bite.

Ingredients:

• 1 lb lump crab meat, picked over for shells
• 1/3 cup almond flour
• 1 large egg
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil or avocado oil (for frying)

Lemon Aioli:

• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, gently combine crab meat, almond flour, egg, mayo, mustard, Old Bay, parsley, garlic powder, salt, and pepper. Do not overmix.
2. Form into 6–8 patties and refrigerate for 15–20 minutes to help them firm up.
3. Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown.
4. Meanwhile, whisk together all lemon aioli ingredients in a small bowl.
5. Serve crab cakes hot with lemon aioli on the side.

These crab cakes are crisp outside and tender inside with just the right hint of seasoning.

The lemon aioli adds brightness and a creamy contrast that elevates the whole dish, making it perfect for a light keto lunch or dinner.

Spicy Keto Crab Cakes with Jalapeño and Lime

For those who like a little kick, these spicy crab cakes bring the heat with jalapeño and zesty lime.

They’re still low-carb, high-protein, and gluten-free, with an extra burst of flavor that makes them irresistible. Paired with a lime crema, they’ll be a hit at your next gathering.

Ingredients:

• 1 lb crab meat (lump or claw)
• 1/2 cup crushed pork rinds (or almond flour)
• 1 egg
• 2 tbsp sour cream
• 1 tsp hot sauce (optional)
• 1 small jalapeño, finely chopped
• 1 tsp lime zest
• 2 tbsp chopped cilantro
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Lime Crema:

• 1/4 cup sour cream
• 1 tbsp lime juice
• Pinch of salt
• 1/2 tsp lime zest

Instructions:

1. In a large bowl, mix crab meat, pork rinds or almond flour, egg, sour cream, hot sauce, jalapeño, lime zest, cilantro, salt, and pepper.
2. Shape into small patties and chill in the fridge for 15–30 minutes.
3. Heat oil in a non-stick skillet over medium heat and fry crab cakes 3–5 minutes per side until golden and cooked through.
4. Mix all lime crema ingredients in a small bowl.
5. Serve warm crab cakes with a dollop of lime crema and extra cilantro.

These spicy keto crab cakes are bursting with flavor and personality.

The jalapeño and lime bring fresh heat and zing, while the crispy texture keeps every bite satisfying. The lime crema is the perfect creamy counterpoint, cooling things down just enough.

Baked Keto Crab Cakes with Dill & Chive Sauce

A healthier spin on the classic, these baked keto crab cakes are simple to make and require no frying.

They’re herbaceous, light, and packed with clean protein and healthy fats. The dill and chive sauce adds a cooling, aromatic finish that pairs beautifully with the savory cakes.

Ingredients:

• 1 lb lump crab meat
• 1/3 cup coconut flour (or almond flour)
• 1 egg
• 2 tbsp Greek yogurt or sour cream
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1 tsp lemon juice
• Salt and pepper to taste
• Olive oil spray (for baking)

Dill & Chive Sauce:

• 1/3 cup Greek yogurt
• 1 tbsp chopped chives
• 1 tbsp chopped dill
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Combine crab meat, flour, egg, yogurt, mustard, dill, chives, lemon juice, salt, and pepper in a bowl.
3. Shape into 8 equal patties and place on the baking sheet.
4. Bake for 12–15 minutes per side, flipping once, until golden brown.
5. While baking, mix sauce ingredients in a small bowl.
6. Serve crab cakes warm with a side of dill and chive sauce.

These baked crab cakes are light but flavorful, perfect for anyone watching their fat or calorie intake while staying keto.

The fresh herbs shine through, and the creamy dill and chive sauce adds a restaurant-quality touch that makes this recipe feel special yet easy to prepare.

Crispy Keto Crab Cakes with Avocado Salsa

These crispy crab cakes are the perfect combination of keto-friendly ingredients, golden-fried crispiness, and a fresh avocado salsa topping.

The salsa brings a creamy, zesty element that complements the tender crab cakes and adds a refreshing crunch.

Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1/4 cup coconut flour
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, coconut flour, egg, mayonnaise, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Stir gently, being careful not to break up the crab meat too much.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to help them hold their shape.
3. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until crispy and golden.
4. While the crab cakes cook, prepare the salsa by mixing avocado, onion, tomatoes, lime juice, cilantro, salt, and pepper in a bowl.
5. Serve the crab cakes hot with the avocado salsa on top.

These crispy crab cakes are rich, flavorful, and perfectly complemented by the creamy avocado salsa.

The avocado adds a smooth texture and fresh tang, making this dish a delightful balance of flavors that’s both satisfying and low-carb.

Keto Crab Cakes with Coconut Lime Dip

These keto crab cakes are infused with a subtle coconut flavor and a light, crispy crust.

Served with a coconut-lime dip, they’re a tropical-inspired treat that’s still incredibly low-carb and packed with flavor. They’re perfect for a fun, easy dinner or appetizer.

Ingredients:

• 1 lb crab meat (lump or claw)
• 1/4 cup coconut flour
• 1 egg
• 2 tbsp coconut milk
• 1 tbsp mayonnaise
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp dried parsley
• Salt and pepper to taste
• 2 tbsp coconut oil for frying

Coconut Lime Dip:

• 1/4 cup coconut yogurt or sour cream
• 1 tbsp lime juice
• 1 tbsp unsweetened coconut milk
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, coconut flour, egg, coconut milk, mayonnaise, garlic powder, cumin, parsley, salt, and pepper. Gently stir until well combined.
2. Form into 6–8 small patties and chill for 15–20 minutes in the fridge.
3. Heat coconut oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes on each side until golden brown.
4. In a separate bowl, whisk together the dip ingredients until smooth and creamy.
5. Serve the crab cakes warm with the coconut-lime dip on the side.

These crab cakes are a delightful twist on the classic, with the coconut flour adding a subtle sweetness that pairs perfectly with the creamy coconut-lime dip.

They make a wonderful tropical-inspired keto meal that’s both satisfying and fresh.

Pecan-Crusted Keto Crab Cakes with Remoulade Sauce

For a deliciously nutty twist, these pecan-crusted keto crab cakes offer a crunchy exterior while keeping the crab meat juicy and flavorful inside.

Served with a tangy remoulade sauce, they’re perfect for those who enjoy a bit of extra texture and spice in their dishes.

Ingredients:

• 1 lb crab meat (lump or claw)
• 1/3 cup crushed pecans
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice
• Salt and pepper to taste
• 2 tbsp butter for frying

Remoulade Sauce:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp ketchup (low-sugar)
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1 tsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the crab meat, crushed pecans, egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, salt, and pepper. Stir gently to combine.
2. Form the mixture into small patties and refrigerate for 15–20 minutes to help them hold their shape.
3. Heat butter in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, mix the remoulade sauce ingredients together in a small bowl until smooth.
5. Serve the crab cakes hot with remoulade sauce drizzled on top or served on the side.

These pecan-crusted crab cakes are a wonderful blend of savory and nutty flavors, with the crunchy pecans adding a unique texture.

The spicy and tangy remoulade sauce brings a delightful contrast, making this dish a perfect keto treat for any occasion.

Keto Crab Cakes with Garlic Herb Butter

These flavorful keto crab cakes are cooked to crispy perfection and topped with a rich and garlicky herb butter.

The combination of tender crab meat with the luxurious garlic herb butter adds a deliciously decadent touch, making this recipe perfect for a special occasion or an indulgent weeknight dinner.

Ingredients:

• 1 lb lump crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil or avocado oil for frying

Garlic Herb Butter:

• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, parsley, lemon zest, garlic powder, salt, and pepper. Stir gently, ensuring the crab meat stays in large chunks.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. While the patties chill, mix together the garlic herb butter by combining butter, garlic, parsley, lemon juice, salt, and pepper in a small bowl.
4. Heat oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
5. Remove the crab cakes from the skillet and top with a generous spoonful of the garlic herb butter while they’re still hot.

The garlic herb butter melts beautifully on top of the crab cakes, infusing each bite with rich, savory flavors.

These keto crab cakes are full of tender crab meat and make for an indulgent yet low-carb dish that will quickly become a favorite.

Cheesy Keto Crab Cakes with Creamy Avocado Dressing

If you love cheese and crab together, these keto crab cakes with a cheesy filling are a dream come true.

Topped with a creamy avocado dressing, they are incredibly satisfying, with a blend of textures and flavors that are both indulgent and low-carb.

Ingredients:

• 1 lb crab meat (lump or claw)
• 1/3 cup almond flour
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Avocado Dressing:

• 1 ripe avocado, mashed
• 2 tbsp sour cream
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, almond flour, egg, Parmesan cheese, mozzarella cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Stir gently to combine.
2. Form the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
4. While the crab cakes cook, prepare the avocado dressing by mashing the avocado and mixing it with sour cream, lime juice, salt, and pepper.
5. Serve the crab cakes hot with the creamy avocado dressing drizzled on top.

The melted cheese inside the crab cakes gives them a wonderfully creamy and rich interior.

The tangy avocado dressing balances the richness and adds an extra layer of freshness, making these cheesy keto crab cakes a standout dish.

Keto Crab Cakes with Roasted Red Pepper Aioli

For a vibrant twist, these keto crab cakes are paired with a smoky roasted red pepper aioli.

The sweet and smoky flavor of the roasted peppers enhances the savory crab cakes, creating a unique and flavorful combination that’s both keto-friendly and delicious.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp coconut oil for frying

Roasted Red Pepper Aioli:

• 1/4 cup mayonnaise
• 1/2 roasted red pepper (jarred or homemade)
• 1 tsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. While the patties chill, blend together the roasted red pepper aioli by mixing mayonnaise, roasted red pepper, lemon juice, garlic, salt, and pepper in a food processor or blender until smooth.
4. Heat coconut oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
5. Serve the crab cakes hot with a generous drizzle of roasted red pepper aioli.

These crab cakes are enhanced by the sweet and smoky roasted red pepper aioli, making each bite full of bold flavors.

The aioli not only adds creaminess but also a touch of sweetness that complements the savory crab cakes perfectly, making them a must-try keto recipe.

Bacon-Wrapped Keto Crab Cakes with Creamy Mustard Sauce

These keto crab cakes are taken to the next level with crispy bacon wrapped around them, adding a smoky, savory crunch.

Served with a creamy mustard sauce, this dish is the perfect indulgence for a special dinner or a weekend treat.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 8 slices of bacon (cut in half)

Creamy Mustard Sauce:

• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, smoked paprika, parsley, salt, and pepper. Stir gently to mix.
2. Form the mixture into 8 small patties.
3. Wrap each crab cake with a slice of bacon and secure with a toothpick.
4. Heat a skillet over medium heat and cook the bacon-wrapped crab cakes for 4–5 minutes per side, until the bacon is crispy and the crab cakes are golden brown.
5. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper for the creamy mustard sauce.
6. Serve the bacon-wrapped crab cakes with the creamy mustard sauce on the side.

The crispy bacon wrap adds a savory, smoky crunch that perfectly complements the tender crab cakes.

The creamy mustard sauce provides a tangy contrast, making this keto dish a deliciously decadent meal.

Keto Crab Cakes with Zesty Cilantro-Lime Sauce

These zesty keto crab cakes are filled with vibrant flavors from fresh cilantro, lime, and a hint of garlic.

Topped with a refreshing cilantro-lime sauce, they make for a bright and refreshing dish that’s perfect for a summer meal or light dinner.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Cilantro-Lime Sauce:

• 1/4 cup mayonnaise
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, garlic powder, cilantro, salt, and pepper. Stir gently to combine without breaking up the crab meat.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, mix together the cilantro-lime sauce by combining mayonnaise, cilantro, lime juice, garlic powder, salt, and pepper in a small bowl.
5. Serve the crab cakes hot with the zesty cilantro-lime sauce on the side.

These crab cakes have a fresh and bright flavor profile thanks to the lime and cilantro.

The cilantro-lime sauce is creamy and zesty, adding an extra layer of flavor to the already flavorful crab cakes, making them a refreshing and light keto meal.

Keto Crab Cakes with Tomato Basil Cream Sauce

For a rich and creamy dish, these keto crab cakes are served with a luscious tomato basil cream sauce.

The tomato’s subtle sweetness and the basil’s fresh aroma pair beautifully with the savory crab cakes, making this a comforting and satisfying meal.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup coconut flour
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Italian seasoning
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Tomato Basil Cream Sauce:

• 1/4 cup heavy cream
• 1/2 cup canned diced tomatoes (drained)
• 1 tbsp fresh basil, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, coconut flour, egg, mayonnaise, Dijon mustard, Italian seasoning, basil, salt, and pepper. Stir gently to combine, ensuring the crab meat remains in large pieces.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, make the tomato basil cream sauce by combining heavy cream, diced tomatoes, basil, garlic powder, salt, and pepper in a small saucepan. Cook over low heat, stirring occasionally, until the sauce is heated through and thickened.
5. Serve the crab cakes with a generous drizzle of the tomato basil cream sauce.

The creamy tomato basil sauce brings warmth and depth to the dish, making each bite of crab cake rich and satisfying.

This is a perfect keto comfort food recipe that will leave you feeling full and happy while staying within your low-carb goals.

Keto Crab Cakes with Sun-Dried Tomato Pesto

These keto crab cakes are packed with flavor, featuring a delightful sun-dried tomato pesto that adds depth and complexity.

The vibrant pesto complements the sweet crab meat, creating a perfectly balanced dish. These crab cakes make for an elegant appetizer or a satisfying main course.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Sun-Dried Tomato Pesto:

• 1/4 cup sun-dried tomatoes (packed in oil), drained
• 1/4 cup fresh basil leaves
• 2 tbsp Parmesan cheese
• 2 tbsp olive oil
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, garlic powder, basil, salt, and pepper. Stir gently to combine without overmixing the crab meat.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. While the crab cakes chill, prepare the sun-dried tomato pesto by blending the sun-dried tomatoes, fresh basil, Parmesan cheese, olive oil, garlic, salt, and pepper in a food processor until smooth.
4. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
5. Serve the crab cakes topped with a generous spoonful of sun-dried tomato pesto.

The sun-dried tomato pesto adds a burst of umami and fresh herbaceous notes to the dish, enhancing the crab cakes’ flavor and giving them a Mediterranean flair.

The combination of pesto and crab makes for a rich, satisfying meal that’s perfect for a keto-friendly feast.

Keto Crab Cakes with Roasted Garlic Aioli

These keto crab cakes are incredibly flavorful, with a crunchy exterior and a tender, moist interior.

They are paired with a creamy roasted garlic aioli that brings out the savory richness of the crab cakes, making them an indulgent yet low-carb treat.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup coconut flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp ghee or avocado oil for frying

Roasted Garlic Aioli:

• 1/4 cup mayonnaise
• 2 cloves roasted garlic, mashed
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, coconut flour, egg, mayonnaise, Dijon mustard, onion powder, parsley, salt, and pepper. Stir gently to mix, making sure to keep the crab meat in larger pieces.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to firm up.
3. Heat ghee or avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the roasted garlic aioli by mixing together mayonnaise, mashed roasted garlic, lemon juice, salt, and pepper in a small bowl.
5. Serve the crab cakes with a generous drizzle of roasted garlic aioli on top.

The roasted garlic aioli provides a creamy and savory contrast to the crispy crab cakes, while the garlic flavor adds a deep richness to the dish.

This combination is perfect for anyone looking for a flavorful, satisfying keto meal.

Keto Crab Cakes with Spicy Sriracha Mayo

For those who enjoy a little heat, these keto crab cakes are paired with a spicy sriracha mayo that adds a fiery kick to each bite.

The crispy crab cakes are balanced by the creamy, spicy sauce, making this a fun and bold keto-friendly dish.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp chili powder
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Sriracha Mayo:

• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice
• Salt to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, chili powder, cilantro, salt, and pepper. Stir gently to mix, keeping the crab meat intact.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to help them hold together.
3. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the sriracha mayo by mixing mayonnaise, sriracha, lime juice, and salt in a small bowl.
5. Serve the crab cakes hot with the spicy sriracha mayo on the side or drizzled on top.

The spicy sriracha mayo adds a bold heat that contrasts perfectly with the delicate flavor of the crab cakes.

The fresh cilantro adds a touch of herbaceous brightness, making this keto dish a fiery and flavorful treat.

Keto Crab Cakes with Lemon Dill Sauce

These keto crab cakes are light, flavorful, and perfectly complemented by a zesty lemon dill sauce.

The lemon adds a fresh, bright flavor, while the dill brings a bit of herbaceous depth, making this dish a refreshing choice for any occasion.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup coconut flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 2 tbsp butter for frying

Lemon Dill Sauce:

• 1/4 cup sour cream
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, coconut flour, egg, mayonnaise, Dijon mustard, garlic powder, dill, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat butter in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the lemon dill sauce by mixing together sour cream, dill, lemon juice, salt, and pepper in a small bowl.
5. Serve the crab cakes hot with the lemon dill sauce drizzled on top or served on the side.

The fresh, tangy lemon dill sauce complements the delicate crab meat perfectly, adding a light and herby finish to the crispy cakes.

This keto dish is both satisfying and refreshing, making it ideal for a light lunch or dinner.

Keto Crab Cakes with Spinach and Artichoke Dip Sauce

This recipe takes inspiration from the classic spinach and artichoke dip and turns it into a creamy, indulgent sauce for keto crab cakes.

The rich sauce adds depth and a savory, cheesy element that pairs perfectly with the tender crab cakes.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Spinach and Artichoke Dip Sauce:

• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup frozen spinach, thawed and drained
• 1/4 cup jarred artichoke hearts, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, onion powder, parsley, salt, and pepper. Stir gently to mix, ensuring the crab meat stays in large pieces.
2. Form the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
4. While the crab cakes cook, prepare the spinach and artichoke dip sauce by mixing together cream cheese, sour cream, Parmesan cheese, spinach, artichokes, garlic, salt, and pepper in a small saucepan. Heat over low heat, stirring until the sauce is creamy and well combined.
5. Serve the crab cakes hot with the spinach and artichoke dip sauce drizzled on top.

The spinach and artichoke dip sauce brings a creamy, cheesy flavor to the crab cakes, making them rich and satisfying.

This indulgent keto recipe is perfect for a special dinner or when you want to treat yourself to something extra delicious.

Keto Crab Cakes with Cucumber Yogurt Sauce

These refreshing crab cakes are paired with a cool, tangy cucumber yogurt sauce that balances the rich flavors of the crab.

The creamy sauce adds a fresh, light touch, making this a great option for a summer meal or a light dinner.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Cucumber Yogurt Sauce:

• 1/2 cucumber, finely grated
• 1/4 cup Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, onion powder, dill, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the cucumber yogurt sauce by mixing the grated cucumber, Greek yogurt, lemon juice, dill, salt, and pepper in a small bowl.
5. Serve the crab cakes hot with the cucumber yogurt sauce on the side or drizzled on top.

The cool cucumber yogurt sauce is the perfect complement to the rich, savory crab cakes, providing a refreshing and creamy contrast.

This dish is a light and satisfying keto meal that’s perfect for warmer days.

Keto Crab Cakes with Avocado Salsa

These keto crab cakes are paired with a bright and refreshing avocado salsa that enhances the crab’s delicate flavor with creamy avocado, juicy tomatoes, and a hint of lime.

It’s a perfect combination for a light, flavorful meal that feels fresh and indulgent.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Avocado Salsa:

• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. While the crab cakes chill, prepare the avocado salsa by mixing diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Set aside.
4. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
5. Serve the crab cakes with a generous spoonful of avocado salsa on top.

The creamy avocado salsa adds a light and fresh contrast to the crispy crab cakes, while the lime and cilantro bring a bright, zesty flavor.

This dish is perfect for a light dinner or a summer meal that feels indulgent but stays keto-friendly.

Keto Crab Cakes with Horseradish Cream Sauce

These keto crab cakes are paired with a tangy, spicy horseradish cream sauce that adds an unexpected zing.

The bold flavor of the horseradish cream perfectly complements the sweet crab meat, making this dish exciting and rich in flavor.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup coconut flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 2 tbsp butter for frying

Horseradish Cream Sauce:

• 1/4 cup sour cream
• 2 tbsp horseradish (adjust to taste)
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, coconut flour, egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Stir gently to mix, making sure to preserve the crab meat’s texture.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. Heat butter in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
4. While the crab cakes cook, make the horseradish cream sauce by mixing together sour cream, horseradish, lemon juice, garlic powder, salt, and pepper in a small bowl.
5. Serve the crab cakes with the horseradish cream sauce drizzled on top or served on the side.

The horseradish cream sauce adds a spicy, creamy component to the crab cakes, elevating the dish with an extra punch of flavor.

This is a perfect keto dish for those who enjoy bold flavors and a bit of heat.

Keto Crab Cakes with Pesto Cream Sauce

These keto crab cakes are topped with a luscious pesto cream sauce that brings a burst of herbaceous freshness.

The pesto’s rich flavor combined with the creamy sauce elevates the crab cakes, making them an irresistible dish full of flavor.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Pesto Cream Sauce:

• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1 tbsp Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to help them firm up.
3. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the pesto cream sauce by combining pesto, heavy cream, Parmesan cheese, salt, and pepper in a small saucepan. Heat gently over low heat, stirring until the sauce is well combined and heated through.
5. Serve the crab cakes with the pesto cream sauce drizzled on top.

The pesto cream sauce is rich and aromatic, offering a perfect herbal note to balance the sweet, tender crab cakes.

This dish is ideal for a special dinner or when you’re craving something rich, comforting, and keto-friendly.

Keto Crab Cakes with Garlic Butter Sauce

These keto crab cakes are paired with a rich and aromatic garlic butter sauce that enhances the delicate crab flavor with a savory, buttery richness.

It’s a simple yet indulgent recipe, perfect for a luxurious keto meal.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Garlic Butter Sauce:

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Stir gently to combine without breaking up the crab meat.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to help them hold together.
3. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the garlic butter sauce by melting the butter in a small saucepan. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the fresh parsley, lemon juice, and salt.
5. Serve the crab cakes hot with the garlic butter sauce drizzled over them.

The garlic butter sauce adds a rich, savory flavor to the crab cakes, making each bite indulgent and comforting.

This recipe is a perfect choice for a cozy, keto-friendly dinner.

Keto Crab Cakes with Roasted Red Pepper Aioli

These keto crab cakes are served with a creamy roasted red pepper aioli that’s smoky and tangy.

The aioli adds depth and richness to the dish, creating a perfect contrast to the light, flaky crab cakes.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup coconut flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Roasted Red Pepper Aioli:

• 1/4 cup mayonnaise
• 1/4 cup roasted red peppers, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, coconut flour, egg, mayonnaise, Dijon mustard, smoked paprika, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to help the patties hold together.
3. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
4. While the crab cakes cook, prepare the roasted red pepper aioli by blending mayonnaise, roasted red peppers, lemon juice, garlic, salt, and pepper in a food processor until smooth.
5. Serve the crab cakes with a generous drizzle of roasted red pepper aioli on top or on the side for dipping.

The smoky roasted red pepper aioli enhances the sweetness of the crab cakes with its creamy and bold flavors.

This is a great dish for any keto enthusiast who loves rich, flavorful sauces.

Keto Crab Cakes with Mango Salsa

This tropical-inspired recipe pairs keto crab cakes with a vibrant mango salsa, providing a sweet, fresh contrast to the savory crab.

The fruity salsa adds a refreshing zing, making this a perfect dish for warm weather or when you’re in the mood for something light yet flavorful.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp coconut oil for frying

Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1/4 cup red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, chili powder, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes.
3. While the crab cakes chill, prepare the mango salsa by combining diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper in a bowl. Set aside.
4. Heat coconut oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden brown and crispy.
5. Serve the crab cakes topped with a generous scoop of mango salsa.

The sweetness of the mango salsa adds a bright and zesty contrast to the savory crab cakes, creating a perfect balance of flavors.

This dish is light, refreshing, and keto-friendly, ideal for a summer meal or a special occasion.

Keto Crab Cakes with Lemon Caper Sauce

These keto crab cakes are paired with a tangy, savory lemon caper sauce that adds a burst of freshness and brightness to the rich crab meat.

The sauce is simple yet flavorful, making these crab cakes an elegant dish perfect for any occasion.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Lemon Caper Sauce:

• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp capers, drained and chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Stir gently to combine without breaking up the crab meat too much.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to allow the cakes to firm up.
3. While the crab cakes chill, prepare the lemon caper sauce by mixing mayonnaise, lemon juice, chopped capers, parsley, salt, and pepper in a small bowl.
4. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
5. Serve the crab cakes with a drizzle of the lemon caper sauce on top.

The lemon caper sauce provides a fresh, tangy punch that complements the sweetness of the crab meat.

This dish is light yet flavorful, perfect for a special keto dinner.

Keto Crab Cakes with Poppy Seed Dressing

These keto crab cakes are paired with a tangy and slightly sweet poppy seed dressing that adds a subtle flavor contrast to the savory crab.

The creamy dressing brings an unexpected twist, making the dish both rich and refreshing.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• Salt and pepper to taste
• 2 tbsp coconut oil for frying

Poppy Seed Dressing:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp sweetener (e.g., stevia or erythritol)
• 1 tbsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, onion powder, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to help them hold together.
3. While the crab cakes chill, prepare the poppy seed dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, sweetener, poppy seeds, salt, and pepper in a small bowl.
4. Heat coconut oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
5. Serve the crab cakes with a drizzle of poppy seed dressing on top.

The creamy, tangy poppy seed dressing pairs beautifully with the tender crab cakes, offering a subtle sweetness and a creamy texture.

This keto recipe is perfect for a light, indulgent meal.

Keto Crab Cakes with Avocado Cilantro Sauce

These keto crab cakes are served with a creamy avocado cilantro sauce that brings a fresh, herbaceous flavor to the dish.

The richness of the avocado enhances the sweetness of the crab meat, creating a satisfying combination.

Ingredients:

• 1 lb crab meat, picked over for shells
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp avocado oil for frying

Avocado Cilantro Sauce:

• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, almond flour, egg, mayonnaise, Dijon mustard, cumin, salt, and pepper. Stir gently to combine.
2. Shape the mixture into 6–8 patties and refrigerate for 15–20 minutes to firm them up.
3. While the crab cakes chill, prepare the avocado cilantro sauce by blending together avocado, Greek yogurt, cilantro, lime juice, salt, and pepper in a blender or food processor until smooth.
4. Heat avocado oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side until golden and crispy.
5. Serve the crab cakes with a dollop of avocado cilantro sauce on top.

The creamy avocado cilantro sauce adds a fresh and slightly tangy flavor, balancing the richness of the crab cakes.

This keto dish is flavorful and refreshing, perfect for a healthy and indulgent meal.