Crab Cakes

I was making Keto Fish Sticks the other day (that reminds me.. I have ro check if those are already on the site; they are amazing!), and while I was looking for Pork Rinds in my pantry for breading I came across 2 cans of lump crab meat that I forgot I had. I figured it would be a great idea to make a full fish fry instead of only fish sticks and it would also be fun to introduce my kids to a different kind of seafood. Because I was about to start cooking and didn’t have time to go to the store for extra ingredients, I started going through my cookbooks for “easy crab cake” recipes. That’s how I came across this recipe. It’s created by one of the most well respected Keto cooks around at the moment and it was formulated to be used as a breakfast recipe, topped with poached eggs (so that’s what will happen this weekend haha!). I figured a crab cake is a crab cake so I went to work. With a few tweaks I was able to get the instructions just right for you and so here it is; a recipe for an easy weekday crab cake, enjoy! PS: Be sure to check the “What I’ve learned section” after you go through the recipe, it has some great info regarding breading different foods!


  • 1 pound of lump crab meat. (the small cans are 6 oz. So take 3 of them and drain the cans very well in a colander. Afterwards weigh and see how close you are to 16 ounces and take out the excess. I say this because sometimes the cans have more liquid than meat, and vice versa).
  • 1 tablespoon mayonnaise
  • 2 tablespoons coconut flour (you can use 5 tablespoons powdered parmesan cheese too if you have it in hand, but I noticed coconut flour does a better job in keeping things together).
  • 2 large eggs
  • 2 teaspoons seafood seasoning. (I used Old Bay which worked awesome, but any kind of your choice will do of course!)
  • 2 tablespoons oil for frying (beef tallow, bacon fat, ghee, avocado oil etc).


  1. In a large bowl mix together all ingredients.
  2. Divide the mixture into 8 equal portions and shape into patties.
  3. Heat the frying oil in a large skillet over medium high heat.
  4. Fry the crabcakes 4 at a time (don’t overcrowd the skillet) for about 3 minutes (check for a golden brown color after about 2 minutes), flip, and cook for another 2ish minutes.
  5. Transfer to a plate lined with paper towels to drain some of the fat.
  6. Repeat with the second batch.
  7. I served these with keto tartar sauce (click here for the recipe)

What I’ve learned…

  • In keto recipes when breading or trying to get a little more adherence in a recipe, recipes often use powdered Parmesan cheese. Having experimented with both Parmesan cheese and Coconut flour, I am team coconut flour all the way. Especially in breading it makes for a more even breading and your breading mixture will stick way better to the protein you are trying to cover.

Stats (per serving, 2 crab cakes, without sauce):

Calories: 167.5

Fats: 7.8 g

Carbs: 1.6 g

Net Carbs: 0.7 g

Protein: 20 g

Source: “Keto Comfort Foods” by Maria Emmerich (get it here )

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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