36+ Flavorful Keto Crab Recipes You Need to Try

If you’re following a keto diet, you know how challenging it can be to find satisfying, low-carb recipes that also keep your meals flavorful and exciting.

Enter crab—one of the best sources of protein on the keto diet, naturally low in carbs and packed with nutrients.

Whether you’re craving something light and refreshing or a rich, creamy dish, crab offers the versatility you need to make a variety of keto-friendly meals.

In this article, we’ve rounded up 36+ keto crab recipes to keep your taste buds happy and your carb count low.

From savory crab cakes to decadent crab-stuffed mushrooms, these recipes are not only delicious but also simple to prepare.

Let’s dive into the world of keto crab dishes that will satisfy your cravings and help you stay on track with your diet!

36+ Flavorful Keto Crab Recipes You Need to Try

With over 36+ keto crab recipes to choose from, you can enjoy a variety of low-carb meals that never get boring.

From hearty casseroles to refreshing salads and indulgent crab cakes, crab is a versatile ingredient that fits perfectly into any keto meal plan.

The best part? These recipes are simple to make, nutrient-dense, and will keep you feeling full and satisfied.

Whether you’re a seafood lover or just looking for new ways to spice up your keto meals, these keto crab dishes offer something for every occasion.

Creamy Keto Crab-Stuffed Avocados

If you’re looking for a rich, satisfying, and elegant keto dish, this creamy crab-stuffed avocado recipe hits the spot.

The buttery texture of avocado pairs perfectly with the seasoned crab salad, delivering a luxurious bite without the carbs. Ideal for lunch, brunch, or a light dinner, this recipe is as easy as it is impressive.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup lump crab meat (drained)
• 3 tbsp mayonnaise (preferably avocado oil-based)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/4 cup finely chopped celery
• 2 tbsp chopped red onion
• 1 tbsp chopped fresh dill or parsley
• Salt and pepper to taste
• Optional: smoked paprika or hot sauce for garnish

Instructions:

1. In a bowl, combine the crab meat, mayonnaise, mustard, lemon juice, celery, red onion, and herbs. Mix gently to combine.
2. Season the mixture with salt and pepper to taste.
3. Scoop a little avocado flesh from each half to create more room for filling, and chop it finely. Add the chopped avocado to the crab mixture and stir gently.
4. Spoon the mixture into each avocado half.
5. Garnish with smoked paprika, a dash of hot sauce, or more herbs if desired.

This refreshing recipe is perfect when you’re craving something creamy and satisfying without spending hours in the kitchen.

The natural fat from the avocado and the high-protein crab makes it a filling, keto-friendly treat with a gourmet feel.

Keto Crab Cakes with Garlic Aioli

These keto crab cakes are crispy on the outside, tender on the inside, and full of briny crab flavor.

They’re made without breadcrumbs, using almond flour to keep things low-carb. Serve them with a zesty garlic aioli for a dinner party-worthy appetizer or main course.

Ingredients:

For the crab cakes:

• 1 lb lump crab meat
• 1/4 cup almond flour
• 1 egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp lemon zest
• 2 tbsp chopped green onions
• Salt and pepper to taste
• 2 tbsp avocado oil (for frying)

For the garlic aioli:

• 1/3 cup mayonnaise
• 1 garlic clove, minced
• 1 tsp lemon juice
• Salt to taste

Instructions:

1. In a bowl, mix together the crab meat, almond flour, egg, mayo, mustard, seasoning, zest, and onions. Form into 6–8 small patties.
2. Heat avocado oil in a skillet over medium heat.
3. Cook crab cakes for about 3–4 minutes per side or until golden brown.
4. Meanwhile, mix the aioli ingredients in a small bowl and set aside.
5. Serve crab cakes hot with a dollop of garlic aioli.

These crab cakes are proof that going keto doesn’t mean sacrificing texture or flavor.

The crisp crust and soft interior mimic the classic version perfectly, while the garlic aioli adds a creamy, savory finishing touch that elevates every bite.

Keto Crab Zucchini Noodle Alfredo

Zucchini noodles (“zoodles”) make the perfect low-carb pasta alternative, and when paired with a rich Alfredo sauce and sweet chunks of crab meat, you’ve got a dish that’s decadent and keto-approved.

This recipe transforms a comfort food classic into something light and nourishing.

Ingredients:

• 3 medium zucchini, spiralized
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp cream cheese
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1 cup lump crab meat
• 2 tbsp chopped parsley
• Salt to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add heavy cream, Parmesan, cream cheese, pepper, and nutmeg. Stir until cheese is melted and the sauce is smooth and slightly thickened.
3. Gently stir in the crab meat and parsley. Cook for another 1–2 minutes to warm the crab through.
4. In a separate pan, quickly sauté the zucchini noodles for 1–2 minutes until just tender.
5. Combine zoodles with the Alfredo sauce or serve with sauce ladled on top.

This dish brings together the luxurious flavor of crab with the comfort of creamy Alfredo, all without the carbs.

It’s quick enough for a weeknight but impressive enough for guests—and you won’t miss traditional pasta for a second.

Keto Crab Salad Lettuce Wraps

These fresh and flavorful crab salad lettuce wraps are an excellent way to enjoy seafood while staying fully keto-friendly.

Crisp lettuce leaves provide the perfect vehicle for a creamy crab salad, combining the best of crunchy and smooth textures in each bite. These wraps are light but satisfying, making them perfect for a lunch or appetizer.

Ingredients:

• 1 lb lump crab meat
• 1/2 cup mayonnaise (preferably avocado oil-based)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped red onion
• 1/4 cup chopped fresh parsley or dill
• Salt and pepper to taste
• 8–10 large lettuce leaves (such as butter lettuce or Romaine)
• Optional: Paprika or hot sauce for garnish

Instructions:

1. In a mixing bowl, combine the crab meat, mayonnaise, mustard, lemon juice, celery, onion, and herbs. Stir until well mixed.
2. Season with salt and pepper to taste.
3. Carefully peel off the lettuce leaves and arrange them on a plate.
4. Spoon the crab salad mixture into each lettuce leaf, folding the edges to create a wrap.
5. Garnish with paprika or drizzle with hot sauce if desired.

These keto crab salad lettuce wraps are a refreshing and healthy way to enjoy crab without the carbs of bread or tortillas.

The crunch of lettuce paired with the creamy crab salad makes for an enjoyable snack or meal that feels indulgent yet is light on the stomach.

Keto Crab and Spinach Stuffed Mushrooms

These bite-sized crab and spinach-stuffed mushrooms are a savory, low-carb appetizer or snack that’s sure to impress.

The earthy mushrooms provide the perfect backdrop for the creamy filling, and the crab adds a rich, slightly sweet flavor to every bite. Whether served at a party or as a main dish, these stuffed mushrooms are a winner.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup lump crab meat
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped spinach (fresh or frozen, well-drained)
• 2 tbsp mayonnaise
• 1 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp avocado oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking sheet with avocado oil and place the mushroom caps on it.
3. In a bowl, combine the crab meat, cream cheese, Parmesan, spinach, mayonnaise, garlic powder, lemon juice, salt, and pepper. Stir until everything is fully combined.
4. Spoon the crab mixture into each mushroom cap, packing it in gently.
5. Bake the stuffed mushrooms in the preheated oven for 15–20 minutes or until golden and bubbly.
6. Serve hot, garnished with additional parsley or grated Parmesan if desired.

These keto crab and spinach-stuffed mushrooms are the perfect bite-sized treat to enjoy while keeping things low-carb.

The rich, creamy filling complements the earthy mushrooms, making for a decadent appetizer or side dish that’s both satisfying and keto-approved.

Keto Crab and Cucumber Bites

For a refreshing and crunchy keto-friendly snack, these crab and cucumber bites are a great option.

The cool cucumber rounds act as the perfect base for the sweet, savory crab salad, creating a light and tasty dish that is also filling. These bites are great for entertaining, as an appetizer, or as a light lunch.

Ingredients:

• 1 large cucumber, sliced into rounds
• 1 cup lump crab meat, drained
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsp finely chopped green onions
• 1 tbsp fresh dill or parsley
• Salt and pepper to taste
• Optional: Capers or a sprinkle of paprika for garnish

Instructions:

1. Slice the cucumber into 1/2-inch thick rounds and arrange them on a plate.
2. In a bowl, combine the crab meat, mayonnaise, mustard, lemon juice, green onions, and herbs. Stir until the mixture is smooth and well-combined.
3. Season with salt and pepper to taste.
4. Spoon the crab salad mixture onto each cucumber round, spreading it evenly.
5. Garnish with capers or a sprinkle of paprika for an extra burst of flavor.

These keto crab and cucumber bites are simple to prepare and deliver big on flavor.

The fresh cucumber provides the perfect crunch, while the creamy crab salad adds a touch of indulgence. This is a great snack or appetizer that is light, refreshing, and absolutely keto-friendly.

Keto Crab and Asparagus Stir-Fry

If you’re looking for a quick, savory, and healthy keto dinner, this crab and asparagus stir-fry is a perfect choice.

The combination of sweet crab meat, crisp asparagus, and a simple garlic-ginger sauce creates a satisfying dish that’s bursting with flavor. Ready in just 20 minutes, this dish is a great option for busy weeknights.

Ingredients:

• 1 lb lump crab meat
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tsp sesame oil
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp chopped green onions for garnish

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat.
2. Add the asparagus pieces and stir-fry for 3–4 minutes until tender but still crisp. Remove and set aside.
3. In the same pan, add a little more oil if necessary and sauté the garlic and ginger for about 1 minute, until fragrant.
4. Add the crab meat, soy sauce, sesame oil, lemon juice, and red pepper flakes (if using). Stir gently to combine and heat the crab through, about 2–3 minutes.
5. Return the asparagus to the pan and toss everything together. Season with salt and pepper to taste.
6. Garnish with chopped green onions and serve immediately.

This stir-fry is a wonderful balance of flavors, with the asparagus providing a slight crunch and the crab bringing richness to the dish.

The garlic-ginger sauce adds just the right touch of depth, making this keto meal both satisfying and quick to prepare.

Keto Crab Omelette

A keto crab omelette is a delicious and quick breakfast or lunch that combines the richness of crab meat with the creamy texture of eggs.

It’s a simple dish that’s packed with protein and healthy fats, and you can customize it with your favorite keto-friendly veggies.

Ingredients:

• 3 large eggs
• 1/2 cup lump crab meat
• 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
• 2 tbsp heavy cream
• 1 tbsp butter
• 1/4 cup finely chopped green onions
• 1/4 cup chopped bell pepper (optional)
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until well blended.
2. Heat the butter in a skillet over medium heat. Add the green onions (and bell peppers, if using) and sauté for 1–2 minutes until soft.
3. Pour the egg mixture into the skillet, swirling to cover the pan. Cook for 1–2 minutes until the edges begin to set.
4. Sprinkle the crab meat and shredded cheese evenly over the eggs.
5. Once the omelette has set, carefully fold it in half and cook for an additional 1–2 minutes until the cheese is melted and the eggs are fully cooked.
6. Garnish with fresh herbs, if desired, and serve immediately.

This keto crab omelette is not only incredibly easy to make but also packed with flavors that will make your morning or midday meal feel indulgent.

The creamy eggs complement the sweet crab, and the addition of cheese creates a luscious, filling dish that’s both satisfying and low-carb.

Keto Crab Casserole

A warm, cheesy crab casserole is the perfect comfort food for any keto eater.

This dish is creamy, cheesy, and full of tender crab meat, making it an indulgent yet low-carb option. It’s great for family dinners or meal prepping for the week ahead.

Ingredients:

• 1 lb lump crab meat
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped green onions
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 1/2 cup almond flour (for topping)
• 2 tbsp butter (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. In a large bowl, combine the crab meat, mayonnaise, sour cream, cheddar cheese, Parmesan, Dijon mustard, green onions, garlic powder, paprika, salt, and pepper. Mix until fully combined.
3. Spoon the crab mixture into the greased baking dish, spreading it evenly.
4. In a separate small bowl, mix the almond flour with a pinch of salt and pepper. Sprinkle the almond flour mixture evenly over the top of the casserole to form a golden crust when baked.
5. Bake for 20–25 minutes, or until the top is golden brown and the casserole is bubbly.
6. Allow to cool slightly before serving.

This keto crab casserole is a rich, cheesy comfort food that is perfect for satisfying your cravings while staying on track with your low-carb goals.

The combination of creamy ingredients and the crispy almond flour topping makes it a great dish for the whole family to enjoy.

Keto Crab and Avocado Salad

This keto crab and avocado salad is a fresh and satisfying meal that’s packed with healthy fats, protein, and all the flavors of a classic seafood salad.

The creaminess of the avocado balances the sweet crab, making it a light yet filling option perfect for lunch or a refreshing dinner.

Ingredients:

• 1 lb lump crab meat
• 2 ripe avocados, diced
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped cucumber
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Optional: A pinch of chili flakes or a drizzle of hot sauce for extra kick

Instructions:

1. In a large bowl, combine the crab meat, diced avocado, red onion, and cucumber.
2. In a small bowl, whisk together the lime juice, olive oil, and cilantro. Pour the dressing over the crab mixture.
3. Gently toss everything together until combined, being careful not to mash the avocado.
4. Season with salt, pepper, and chili flakes or hot sauce (if using).
5. Serve immediately as a light, refreshing lunch or dinner.

This keto crab and avocado salad is a refreshing take on a traditional crab salad.

The creamy avocado enhances the texture of the crab, while the fresh lime and cilantro add a zesty kick, making it a perfect light meal that’s both nutritious and satisfying.

Keto Crab-Stuffed Bell Peppers

Keto crab-stuffed bell peppers are a delicious and colorful way to enjoy crab while keeping it low-carb.

These stuffed peppers are filled with a creamy crab mixture, baked to perfection, and topped with cheese for an extra layer of richness. This is a great dish for lunch or dinner, offering a satisfying blend of flavors.

Ingredients:

• 4 large bell peppers, any color
• 1 lb lump crab meat
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup shredded mozzarella cheese
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, mozzarella cheese, Dijon mustard, lemon juice, parsley, garlic powder, salt, and pepper. Stir until well mixed.
3. Spoon the crab mixture into each bell pepper, packing it in gently.
4. Sprinkle Parmesan cheese over the top of each stuffed pepper.
5. Bake in the oven for 25–30 minutes, or until the peppers are tender and the filling is golden brown on top.
6. Serve hot and enjoy!

These keto crab-stuffed bell peppers are a vibrant and flavorful meal that combines the sweetness of crab with the mild crunch of bell peppers.

The creamy filling is comforting, and the melted cheese adds an irresistible richness that will have you reaching for seconds.

Keto Crab and Cauliflower Rice Stir-Fry

A delicious and low-carb alternative to traditional fried rice, this keto crab and cauliflower rice stir-fry is packed with flavor, texture, and nutrients.

The cauliflower rice is the perfect base for the tender crab meat, and the stir-fry is seasoned with soy sauce, garlic, and a dash of sesame oil to elevate the dish.

Ingredients:

• 1 lb lump crab meat
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 2 large eggs, lightly beaten
• 1/4 cup chopped green onions
• 1/4 cup shredded carrots (optional)
• Salt and pepper to taste
• Optional: Sesame seeds for garnish

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1–2 minutes until fragrant.
2. Add the cauliflower rice and cook for about 5–7 minutes, stirring occasionally, until the rice is tender and slightly golden.
3. Push the cauliflower rice to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked, then mix them into the cauliflower rice.
4. Stir in the crab meat, soy sauce, sesame oil, green onions, and shredded carrots (if using). Continue to stir-fry for an additional 2–3 minutes to heat everything through.
5. Season with salt and pepper to taste and garnish with sesame seeds, if desired.
6. Serve immediately as a light dinner or a side dish to complement other keto meals.

This keto crab and cauliflower rice stir-fry is a versatile and healthy option for a low-carb meal.

The cauliflower rice absorbs all the delicious flavors of the stir-fry, and the crab adds a savory depth that makes this dish both satisfying and flavorful.

Keto Crab and Bacon Frittata

This keto crab and bacon frittata is the perfect combination of savory and rich flavors.

The tender crab meat, crispy bacon, and creamy eggs come together in a one-pan wonder that’s easy to prepare and packed with protein and healthy fats. Whether for breakfast, brunch, or a light dinner, this dish is both satisfying and delicious.

Ingredients:

• 1 lb lump crab meat
• 4 large eggs
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 cup chopped green onions
• 1 tbsp butter (for greasing the pan)
• Salt and pepper to taste
• Optional: Fresh parsley or chives for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a large ovenproof skillet with butter.
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Add the crab meat, crumbled bacon, cheddar cheese, and green onions to the egg mixture. Stir to combine.
4. Pour the egg mixture into the prepared skillet. Cook over medium heat for 3–5 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is fully set and golden brown on top.
6. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.

This keto crab and bacon frittata is a comforting and hearty meal that’s both low-carb and full of flavor.

The combination of creamy eggs, crab, and crispy bacon will make this a go-to dish for any time of day.

Keto Crab Dip

This creamy, cheesy keto crab dip is perfect for entertaining or as a savory snack. It’s rich and indulgent without any of the carbs from traditional dips.

You can serve it with raw veggies, keto-friendly crackers, or simply enjoy it by the spoonful for a delicious, low-carb treat.

Ingredients:

• 1 lb lump crab meat
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, Dijon mustard, garlic powder, and lemon juice. Stir until everything is well combined.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and spread it out evenly.
5. Bake for 20–25 minutes, or until the top is golden brown and bubbly.
6. Garnish with chopped parsley and serve hot with raw veggies or keto crackers.

This keto crab dip is perfect for parties or a cozy night in.

The creamy, cheesy dip pairs wonderfully with crunchy veggies or low-carb snacks, and the crab adds a luxurious touch that makes it feel extra special.

Keto Crab and Zucchini Fritters

These keto crab and zucchini fritters are crispy on the outside and tender on the inside, making them the perfect keto-friendly snack or meal.

The zucchini adds moisture and lightness, while the crab delivers a savory, sweet flavor that pairs perfectly with the crispy texture of the fritters.

Ingredients:

• 1 lb lump crab meat
• 1 medium zucchini, grated and excess moisture squeezed out
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 tbsp avocado oil (for frying)
• Optional: Fresh parsley for garnish

Instructions:

1. In a bowl, combine the crab meat, grated zucchini, eggs, almond flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the mixture is well combined.
2. Heat avocado oil in a skillet over medium heat.
3. Scoop spoonfuls of the mixture into the hot skillet, pressing them down lightly to form fritters. Cook for 2–3 minutes per side, or until golden brown and crispy.
4. Remove the fritters from the skillet and place them on a paper towel to drain excess oil.
5. Garnish with fresh parsley if desired and serve hot.

These keto crab and zucchini fritters are a fun, flavorful way to enjoy crab.

They’re crispy, satisfying, and perfect for a low-carb meal or appetizer. Serve them with a dipping sauce or on their own for a tasty keto-friendly treat.

Keto Crab and Eggplant Bake

This keto crab and eggplant bake is a comforting dish that’s full of savory crab, creamy cheese, and tender roasted eggplant.

The eggplant acts as a low-carb alternative to pasta or other high-carb bases, making it a fantastic option for anyone looking to enjoy a hearty meal without the carbs.

Ingredients:

• 1 lb lump crab meat
• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh thyme or Italian seasoning
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt, pepper, and garlic. Roast in the oven for 15–20 minutes until tender and lightly browned.
3. While the eggplant is roasting, prepare the crab mixture: In a bowl, combine the crab meat, heavy cream, mozzarella cheese, Parmesan cheese, and thyme. Season with salt and pepper.
4. In a greased baking dish, layer the roasted eggplant slices and top with the crab mixture. Repeat the layers until all the ingredients are used up.
5. Bake for 25–30 minutes, until bubbly and golden on top.
6. Garnish with fresh parsley before serving.

This keto crab and eggplant bake is a rich, satisfying dish that pairs the delicate sweetness of crab with the earthy flavors of roasted eggplant.

It’s perfect for dinner or as a special side dish to accompany your favorite keto meals.

Keto Crab and Cucumber Sushi Rolls

These keto crab and cucumber sushi rolls are a creative twist on traditional sushi, replacing the rice with thinly sliced cucumber for a refreshing, low-carb option.

The creamy crab filling paired with the crunch of cucumber makes for a light and delicious snack or appetizer.

Ingredients:

• 1 lb lump crab meat
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 medium cucumber, sliced into thin strips
• 2 tbsp rice vinegar (optional, for flavor)
• 1/4 tsp sesame oil
• 1 tbsp sesame seeds for garnish
• Optional: Low-carb soy sauce for dipping

Instructions:

1. In a bowl, combine the crab meat, mayonnaise, Dijon mustard, and lemon juice. Stir to combine and create a creamy crab filling.
2. Slice the cucumber into thin strips, lengthwise, to create the “rolls.”
3. Place a strip of cucumber on a flat surface, and spoon a portion of the crab mixture onto the cucumber slice.
4. Carefully roll up the cucumber around the crab mixture, securing it tightly.
5. Drizzle with sesame oil and sprinkle with sesame seeds.
6. Serve immediately, optionally with low-carb soy sauce for dipping.

These keto crab and cucumber sushi rolls are a fun, low-carb take on a popular dish.

They’re fresh, flavorful, and make for a great appetizer or light meal when you’re craving something with a bit of a Japanese flair.

Keto Crab and Broccoli Alfredo

This creamy, rich keto crab and broccoli Alfredo is a comforting, low-carb alternative to the traditional pasta-based Alfredo.

The crab meat adds a luxurious flavor, while the broccoli provides a healthy crunch. It’s a perfect, indulgent dinner for anyone on a keto diet who misses creamy pasta dishes.

Ingredients:

• 1 lb lump crab meat
• 1 head of broccoli, cut into florets
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam or blanch the broccoli florets in boiling water for 2–3 minutes until tender but still crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat and sauté the garlic for 1–2 minutes until fragrant.
3. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper, and cook for 3–4 minutes until the sauce thickens.
4. Add the crab meat and cooked broccoli to the sauce, stirring gently to combine. Cook for an additional 2–3 minutes to heat everything through.
5. Serve hot, garnished with fresh parsley.

This keto crab and broccoli Alfredo is a comforting, creamy dish that’s rich in flavor and texture.

The crab adds an unexpected twist to the classic Alfredo, while the broccoli provides the perfect low-carb substitute for pasta, making this dish both indulgent and keto-friendly.

Keto Crab Cakes with Lemon Aioli

These keto crab cakes are crispy on the outside, tender on the inside, and packed with the sweet, delicate flavor of crab.

They’re paired with a creamy, tangy lemon aioli that adds the perfect zing to the dish. This recipe is a great option for a light dinner, appetizer, or even a lunch.

Ingredients:

• 1 lb lump crab meat
• 1/4 cup almond flour
• 1/4 cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 2 tbsp avocado oil (for frying)

For the Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the crab meat, almond flour, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, salt, and pepper. Gently mix to avoid breaking up the crab too much.
2. Form the mixture into small patties.
3. Heat the avocado oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and crispy.
4. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper to make the aioli.
5. Serve the crab cakes hot with a dollop of lemon aioli on top.

These keto crab cakes with lemon aioli are a crowd-pleaser, with the fresh crab shining through and the lemon aioli offering a perfect balance of tang and creaminess.

They make for a great appetizer or a satisfying low-carb dinner.

Keto Crab Chowder

This creamy keto crab chowder is a comforting and rich soup, perfect for chilly evenings.

The combination of crab, cauliflower, and a creamy broth creates a satisfying dish without the carbs from traditional chowder. It’s loaded with flavor and perfect for any keto meal plan.

Ingredients:

• 1 lb lump crab meat
• 1 medium cauliflower, cut into florets
• 2 tbsp butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 1/2 cups chicken or vegetable broth
• 1 1/2 cups heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
2. Add the cauliflower florets and cook for another 5-7 minutes, until the cauliflower starts to soften.
3. Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Cook for about 10-12 minutes, until the cauliflower is fully tender.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender and blend in batches.
5. Stir in the heavy cream and shredded cheddar cheese, and continue to cook for an additional 2-3 minutes until the soup is creamy and thickened.
6. Add the crab meat, and cook for another 2 minutes until the crab is heated through.
7. Season with salt and pepper to taste, and garnish with fresh parsley.
8. Serve hot and enjoy!

This keto crab chowder is rich, creamy, and full of flavor, making it a perfect option for when you want a hearty soup that won’t kick you out of ketosis.

The cauliflower base is the perfect low-carb alternative to potatoes, and the crab adds a luxurious touch to this comforting dish.

Keto Crab-Stuffed Mushrooms

Keto crab-stuffed mushrooms are a savory, bite-sized appetizer that’s full of flavor.

The creamy crab filling is packed into tender mushroom caps and baked to perfection, making these stuffed mushrooms a great low-carb option for parties or a simple keto snack.

Ingredients:

• 1 lb lump crab meat
• 12 large mushroom caps (button or cremini mushrooms work well)
• 1/4 cup cream cheese, softened
• 2 tbsp mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley for garnish
• 2 tbsp butter (for greasing the pan)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps and remove the stems, setting them aside for another use if desired.
3. In a bowl, combine the crab meat, cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, garlic powder, salt, and pepper. Stir until everything is well combined.
4. Spoon the crab mixture into the mushroom caps, packing them tightly.
5. Arrange the stuffed mushrooms on a baking sheet and dot the tops with butter.
6. Bake for 15–20 minutes, or until the mushrooms are tender and the crab mixture is golden and bubbly.
7. Garnish with fresh parsley before serving.

These keto crab-stuffed mushrooms are rich and satisfying, with the sweet crab flavor complementing the earthy mushrooms.

They’re perfect for serving at gatherings or as a light, savory appetizer to enjoy on your own.

Keto Crab and Spinach Stuffed Chicken Breast

This keto crab and spinach stuffed chicken breast is a flavorful and filling dish that combines juicy chicken with a creamy crab and spinach filling.

It’s a perfect dinner option that feels indulgent while keeping things low-carb.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb lump crab meat
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp avocado oil (for cooking)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Use a sharp knife to cut a pocket into each chicken breast, being careful not to cut all the way through.
3. In a bowl, combine the crab meat, chopped spinach, cream cheese, mozzarella cheese, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until well combined.
4. Stuff each chicken breast with the crab and spinach mixture. Secure the opening with toothpicks if necessary.
5. Heat the avocado oil in an ovenproof skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the toothpicks and serve hot.

This keto crab and spinach stuffed chicken breast is both rich and healthy, offering a flavorful twist on a classic chicken dish.

The creamy crab filling makes every bite indulgent, while the chicken stays juicy and tender.

Keto Crab and Zucchini Noodles with Garlic Butter

This keto crab and zucchini noodles with garlic butter dish is a light and refreshing take on pasta.

The zucchini noodles serve as a perfect low-carb substitute for traditional pasta, and the crab adds a rich, seafood flavor that pairs beautifully with the buttery garlic sauce.

Ingredients:

• 1 lb lump crab meat
• 3 medium zucchinis, spiralized into noodles
• 4 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally, until they’re tender but still firm. Remove the zucchini noodles from the skillet and set them aside.
3. In the same skillet, melt the remaining butter over medium heat. Add the crab meat and sauté for 3-4 minutes, allowing it to heat through.
4. Return the zucchini noodles to the skillet with the crab, and toss gently to combine.
5. Stir in the lemon juice, red pepper flakes (if using), salt, and pepper.
6. Garnish with fresh parsley and serve hot.

This keto crab and zucchini noodles with garlic butter dish is perfect for anyone craving pasta without the carbs.

The buttery sauce enhances the natural sweetness of the crab, and the zucchini noodles provide a satisfying base for the dish.

Keto Crab and Avocado Cucumber Boats

These keto crab and avocado cucumber boats are a refreshing, low-carb appetizer or snack that’s perfect for hot summer days.

The crisp cucumber boats are filled with a creamy crab and avocado mixture, making each bite a delicious combination of flavors and textures.

Ingredients:

• 2 large cucumbers, cut into 4-inch sections
• 1 lb lump crab meat
• 1 avocado, diced
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste
• Optional: Red pepper flakes for garnish

Instructions:

1. Slice the cucumbers into 4-inch sections and carefully scoop out the seeds to create a boat shape.
2. In a bowl, combine the crab meat, diced avocado, mayonnaise, lemon juice, cilantro, salt, and pepper. Gently mix until everything is well incorporated.
3. Spoon the crab and avocado mixture into each cucumber boat.
4. Garnish with a sprinkle of red pepper flakes (if using) and serve immediately.

These keto crab and avocado cucumber boats are a perfect low-carb snack or appetizer.

The combination of crab, avocado, and the fresh crunch of cucumber makes each bite light, creamy, and flavorful—ideal for anyone following a keto lifestyle.

Keto Crab Salad with Avocado and Lemon Dressing

This keto crab salad with avocado and lemon dressing is a light and refreshing dish that’s perfect for warm weather or as a satisfying lunch.

The creamy avocado pairs perfectly with the sweet, delicate flavor of the crab, and the lemon dressing ties it all together for a zesty, low-carb delight.

Ingredients:

• 1 lb lump crab meat
• 2 avocados, diced
• 1 cup mixed greens (such as arugula or spinach)
• 1/4 cup chopped red onion
• 1/4 cup chopped cucumber
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the lump crab meat, diced avocado, mixed greens, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the crab mixture and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This keto crab salad with avocado and lemon dressing is a refreshing and nutrient-dense dish.

It’s full of healthy fats from the avocado and olive oil, with the crab providing protein and a touch of sweetness. It’s perfect for anyone looking for a light but satisfying meal.

Keto Crab and Cauliflower Gratin

This keto crab and cauliflower gratin is a decadent and creamy dish that combines the richness of crab with the subtle texture of cauliflower.

The cheesy, golden crust on top makes it an indulgent side dish or even a main course.

Ingredients:

• 1 lb lump crab meat
• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower florets for about 5 minutes, until just tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute.
4. Add the heavy cream and bring to a simmer. Stir in the Gruyère and Parmesan cheese until melted and smooth.
5. Stir in the crab meat, nutmeg, salt, and pepper.
6. Combine the cauliflower with the crab and cheese mixture, then transfer it to a greased baking dish.
7. Bake for 20-25 minutes, until the top is golden and bubbly.
8. Garnish with fresh thyme before serving.

This keto crab and cauliflower gratin is a comforting and luxurious dish, perfect for special occasions or as a hearty side.

The creamy, cheesy base pairs perfectly with the sweetness of the crab, while the cauliflower adds the perfect low-carb texture.

Keto Crab and Cabbage Stir-Fry

This keto crab and cabbage stir-fry is a quick and easy weeknight meal that’s packed with flavor.

The crispy cabbage and sweet crab come together with savory seasonings for a dish that’s light yet filling and full of healthy fats and protein.

Ingredients:

• 1 lb lump crab meat
• 1 medium head of cabbage, shredded
• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (optional)
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the shredded cabbage and stir-fry for about 5-7 minutes, until the cabbage is tender and slightly crispy.
4. Stir in the crab meat, soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Garnish with chopped green onions before serving.

This keto crab and cabbage stir-fry is a simple yet flavorful dish that’s full of textures and savory flavors.

The cabbage provides a satisfying crunch while the crab brings a touch of sweetness, making this stir-fry a delicious, low-carb meal option.