Low Carb Crab Cakes

Low Carb Crab Cakes – are they possible? When we lived in the Eastern part of the United States we frequently traveled to Baltimore for vacation. We loved going to a little restaurant called “Eat Bertha’s Mussels.” Not only did they have superb mussels with special sauces, but their crab cakes were simply the best! Lumps of fresh crab, the perfect seacoast seasonings, and a flavor so distinctive that just mentioning them tempts the taste buds. As with many classic recipes, we decided to simply eliminate the bread, add a few tweaks to the spices, and produce a delicious low-carb version. We love this seafood recipe!

Our motive for this post? We recently saw a post on our community bulletin board from a resident who was looking for a top notch seafood restaurant in our part of the Southwest. Someone else responded that they should first “look for a state that is not landlocked.” We are sure they were just trying to be humorous, and we do know that seafood is more expensive here and certainly not as fresh as we would find on the Maryland shore. Nevertheless, we live in a world of planes and refrigeration; we can find ingredients like “lump crab meat.” That is the key to this low-carb seafood delight.

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Our Low Carb Crab Cakes are made without the bread crumbs or bread soaked in milk. This keeps the carbs down, but it does require a tender touch and the perfect frying technique to avoid a crumbling cake. We do add a little coconut flour as a binder. It does not have the carbs of wheat bread crumbs and will also help in making sure the cakes remain whole after cooking. You could also try almond flour instead. The whole egg helps to solidify your low carb crab cake.

Crab cakes taste best with a bit of celery seasoning. We use “Old Bay” and a fresh stalk of celery, finely chopped. Worcestershire adds that anchovy seafood flavoring and we also believe a crab cake is best with some mustard in the cake. We like Dijon, but you could use a stone ground mustard or creole mustard. That tangy mustard taste in each bite is wonderful.

Finally, we like cooking our cakes in a mixture of butter and olive oil. The olive oil allows for higher heat and yields a crispy cake. The butter adds so much flavor. We suggest drizzling the cooking liquid over the cakes when served. Everything is better with butter and fat drizzled over the top. Crab cakes are no exception.

Many will swear by lemon juice on everything they make using seafood. We generally use very little; sometimes the lemon flavor overpowers the delicious seafood taste. We do like to top our low carb crab cakes with our delicious “New Orleans Style” Remoulade. Try our recipe for a low-carb version of remoulade. It offers the perfect blend of heat and tang.

Preparation Tips

We cook our vegetables first and allow them to cool before combining into our cakes. The technique we most advise is to blend everything by folding the ingredients very gently. You pay a lot more for lump crab meat than for claw or special crab meat so if you can avoid breaking up the lumps you will have a better cake. We also suggest using a nonstick pan since the cakes will be easier to flip and to preserve their shape.

If you have the time, we suggest refrigerating the crab cakes for a few hours before cooking. This will help them to hold together when cooking. Whatever you do, do not move them about once you start the cooking process. Let them go for a full three minutes on medium heat, then gently lift the cake to see if it is browned before flipping. We also recommend covering the pan with a lid to brown the second side. This will allow for thorough cooking and also preserve the moistness.

As we noted above, we serve the crab cakes hot and enhance the flavor by drizzling that butter/olive oil fat mixture over the top. After plating we like to top with a dollop of remoulade or some parsley or cilantro.

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Crab Cakes – Just Like “The Shore” – No Breading and Only 2g Net Carbs!

Have a cold low-carb beer, make a batch of delicious low-carb crab cakes, put on some sounds from the ocean on the stereo, and enjoy a little taste of the Eastern Shore. You will think you are in Maryland at Bertha’s – enjoy!

Low Carb Crab Cakes

Recipe by Joanie and Chris
4.8 from 97 votes
Course: Fish and SeafoodCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



Keto Crab Cakes have lumps of crab meat, the perfect blend of shoreline spices, the taste of spicy fried crab cakes . . . you will think you are at the Maryland shore! Only 2g of net carbs and so delicious!

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  • 1 cup 168 g Crab meat lump

  • 1 1 Egg beaten

  • 2 teaspoons 2 teaspoons Dijon mustard

  • 2 teaspoons 2 teaspoons Old Bay seasoning

  • 1 stalk 1 stalk Celery finely chopped

  • 1 teaspoon 1 teaspoon Worcestershire

  • 1/2 1/2 Shallot finely chopped

  • 2 tablespoons 2 tablespoons Parsley finely chopped

  • 1 1/2 teaspoons 1 1/2 teaspoons Coconut flour

  • 4 tablespoons 4 tablespoons Olive oil extra virgin

  • 2 tablespoons 2 tablespoons Butter


  • Heat 1 tablespoon of olive oil in a nonstick sauté pan over medium heat. Sauté the celery for 3 minutes, then add the chopped shallot and sauté for an additional 2 minutes. Set aside to cool.
  • In a small bowl, combine the egg, Worcestershire, and Dijon mustard, mixing until smooth.
  • In a separate bowl, combine the Old Bay, parsley, coconut flour, and cooled vegetables, mixing thoroughly.
  • Gently add the crab meat to the egg mixture, folding to combine. Try not to break up the crab lumps.
  • Add the dry ingredients to the crab mixture, again folding gently.
  • Heat the remaining olive oil and butter over medium heat in the nonstick sauté pan. Divide the crab mixture into equal parts to form 4 cakes, squeeze firmly to form a solid cake.
  • Place the cakes carefully in the hot oil. Cook for about 3 minutes per side until golden brown. Cover your pan so they cook through. Lift an edge after three minutes. They should be browned and hold together well.
  • Remove from the pan gently, and plate. Pour any remaining hot butter/oil sauce over the cakes. Serve hot with remoulade sauce.


Chef’s Notes

  • It is best to refrigerate the cakes for a couple hours before cooking so they hold together.

Nutrition Facts

  • Calories: 242.9kcal
  • Carbohydrates: 3.2g
  • Protein: 9.8g
  • Fat: 21.4g
  • Saturated Fat: 6.2g
  • Trans Fat: 0g
  • Cholesterol: 73.6mg
  • Sodium: 472.7mg
  • Potassium: 172.8mg
  • Fiber: 1.2g
  • Sugar: 0.8g
  • Vitamin A: 475IU
  • Vitamin C: 6.2mg
  • Calcium: 48.4mg
  • Iron: 1.1mg
Anthony’s Organic Coconut Flour, 4 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
  • USDA Certified Organic Pure Coconut Flour – 4 Pound Bag
  • Batch Tested and Verified Gluten Free

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  1. YUMMM- excellent recipe!
    I needed to make a few changes based on what was in my pantry:
    – Tarragon instead of parsley
    – Substituted a few drops of ‘tamarind sauce’ for Worcestershire.
    -1/2 teaspoon Old Bay – I feel spice overpowers the delicate crab flavor.
    We loved it! Thank so much.

    • Joanie and Chris

      The best part of the kitchen is the ability to make a recipe your own . . . so pleased you enjoyed my low carb crab cake recipe. Thanks for the nice comment . . . Joanie.

  2. In making Keto Crab Cakes, I have replaced olive oil and butter with pure ghee. Ghee is a keto approved fat, flavorsome, versatile in terms of pairing, and nutritious than butter. I have cut off the number of ingredients and i really love the ghee-cooking as well.

    • Joanie and Chris

      Always good to experiment and make a recipe your own. I do hope you enjoyed my crab cakes, keep creating, that is what it is all about. Thanks . . . Joanie.

  3. Is the 2 net carbs each or is it for four? it doesn’t give the general serving size and when you adjust the serving size nothing else changes to let you know .

    • Joanie and Chris

      The recipe will make 4 crab cakes and each one will have 2g of net carbs.I do hope you enjoy my recipe . . . Joanie.

  4. These were surprisingly very good and so easy to make. I did not have celery so I minced up some red bell pepper but otherwise made it to recipe. Will absolutely make again. So delightful to find a good low carb recipe

    • Joanie and Chris

      Thank you for the kind words. So pleased you were “surprised.” We have 200 other recipes that are low-carb and delicious, hopefully you will try and enjoy. Thanks . . . Joanie.

  5. Would you do anything differently if you planned to freeze these?

    • Joanie and Chris

      Actually crab cakes will freeze well. If uncooked, freeze on a baking sheet, wrap individually in plastic wrap and then freeze for a month or two in a zip lock bag. If cooked, they will freeze for 3 months without a problem. Ours usually do not last long, but they will freeze well. Thanks for the question . . . Joanie.

  6. Jessie jesson

    Omg, these were fantastic. Probably the best thing I’ve had on this keto diet since I started 6 months ago. Thank you so much for the recipe. I made a dill sauce to put over them. (1T avocado mayo, 1T sour cream, some dill weed and lemon juice) but I don’t even think it needed the sauce.

    • Joanie and Chris

      So pleased you enjoyed my recipe! I love your sauce idea – that is the fun of creating recipes. Bravo, and I hope you try more of my recipes . . . Joanie.

  7. Theses were awesome. My wife made them and didn’t fry them but baked them in the oven 400 degrees. They were the beat crab cakes I’ve had in a long time.

    • Joanie and Chris

      So pleased you enjoyed our Crab Cake recipe. Baking, broiling, frying – it is all good! Hope you try more recipes . . . Joanie.

  8. They crab cakes were excellent and easy to make! Thank you!!


  9. Thank you for the recipe! I didn’t have any low carb flour (or egg rings, as another reviewer suggested) but I went for it anyway. I didn’t even bother with the refrigerating and they still turned out great! I’m sure they’d be even better if I followed all the directions, but this was definitely a winner in my book!

  10. I skipped the flour completely but did pa fry this in an ‘egg rkng’ to keep the shape. Honestly putting mix in freezer did help the texture a lot I believe.

    Thanks for the recipe, was delicious.

    • Joanie and Chris

      Fantastic! Innovation is often the secret to success. Looks like you hit upon an easy method to maintain shape. We have egg rings that we use for our Sausage Muffin with Egg recipe – we will try your tip. So happy you enjoyed the crab cakes. Thanks for the idea . . . Joanie.

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