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A reader asked me for some Keto Crab Cakes just recently and when I was formulating the recipe in my mind, I realised I pretty much had all the ingredient at home already. So I decided to whip these up and it seriously took me less than 20 minutes and was incredibly easy to make, but so absolutely delicious! I didn’t actually imagine these Keto Crab Cakes tasting so nice, although I’ve never had crab cakes before so I don’t have anything to compare them to!
These Keto Crab Cakes use easy to find ingredients you can grab at your local supermarket and are also cheap to make, a useful thing sometimes on a low carb diet. I had some ingredients I originally took out and which I forgot to add, but these were honestly so nice, I didn’t want to change anything! Use these Keto Crab Cakes as a quick and easy snack or pair with a side for a meal.
Keto Crab Cakes
Ingredients
- 680 g tinned crab meat, drained
- 4 tbsp mayonnaise
- 4 tsp coconut flour
- 1 large shallot/scallion, finely sliced
- 4 tsp fresh dill, finely chopped
- 4 squirts sriracha
- 2 tbsp butter or ghee
- salt, to taste
- pepper, to taste
Instructions
- Add all ingredients to a bowl and mix with a spoon to combine. You might need to let it sit a few minutes for the coconut flour to fully absorb. Divide into 6 equal pieces and shape into little cakes.
- Heat butter in a large frying pan over medium high heat until melted and foaming. Place crab cakes in pan, depending on the size of your frying pan you may need to cook in two batches.
- Cook on one side until you can see it colouring around the edges. Gently lift the edge of one with a spatula to check the colour. When it’s cooked and golden coloured. Gently flip and cook the other side until also golden and coloured. Remove, cool and serve.
Notes
Nutrition
Can’t wait to try this!! Do you think almond flour would work??
I don’t think it would bind as well since the coconut flour is so absorbent, but if you give it a try let me know how it turns out! A bit of psyllium might help a bit with the binding.