Keto Crab Cakes Recipe
Crispy and tender crab cakes make a perfect light lunch or handheld appetizer.
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Instructions
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Combine crab, eggs, mayonnaise, Dijon and whole-grain mustards, salt, cayenne pepper, garlic powder, seafood seasoning, almond flour, and coconut flour in a medium bowl; fold until just combined.
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Form the mixture into eight patties, ensuring they hold together, then refrigerate on a lined sheet for at least one hour.
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Heat oil in a large non-stick skillet over medium-high heat until shimmering.
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Cook crab cakes in batches, 5 to 7 minutes per side, until golden, adding more oil as needed.
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Transfer cooked crab cakes to a wire rack and cool for 1 to 2 minutes before serving.