For those following a ketogenic diet, finding satisfying and compliant recipes can sometimes be a challenge. However, with a little creativity, many classic dishes can be adapted to fit a keto lifestyle. Crab meat, being naturally low in carbs and high in protein, is an excellent ingredient for keto-friendly meals. This article explores a variety of keto crab meat recipes, from crab cakes and salads to more innovative dishes like crab rangoons and imperial.
Keto Crab Cakes
Crab cakes are a versatile dish that can be served as an appetizer or a main course. Traditional crab cake recipes often include breadcrumbs as a binder, which are not suitable for a keto diet. Fortunately, there are several low-carb alternatives that can be used to create delicious and satisfying keto crab cakes.
Almond Flour Crab Cakes
One popular option is to use almond flour instead of breadcrumbs. Almond flour provides a similar texture and helps to bind the crab cakes together. These keto crab cakes are made with almond flour instead of breadcrumbs. These keto crab cakes are absolutely not a compromise! These keto crab cakes are amazing. They are delicious and filling. My entire family loves them, so I make them often. They're so good, in fact, that I often serve them as a main course rather than as an appetizer. They don't contain any breadcrumbs. Instead of those, I use almond flour.
Ingredients:
- Fresh lump crabmeat (lump meat is perfect for crab cakes; jumbo lump crabmeat can also be used when it's the freshest option)
- Almond flour
- Mayonnaise (avocado mayo is a good option)
- Dijon mustard (it's creamier and less vinegary than yellow mustard, and it's way more delicious!)
- Egg (make sure the egg you use is truly large)
- Butter and olive oil (used for frying the cakes; the butter is delicious and the oil helps prevent the butter from browning too much)
- Garlic
- Kosher salt
- Thyme
- Cayenne pepper (the small amount of cayenne pepper adds a layer of flavor without making them spicy; feel free to omit the cayenne if you wish)
- Parsley
Instructions:
- Mix together all the ingredients except for the butter and olive oil. In a medium bowl, lightly whisk the egg with a fork. Add the crab meat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces. Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then, mix in the parsley and almond flour. Make sure the mixture is uniform and well-combined.
- Form the mixture into six patties. Use a 4-tablespoon scoop to portion out six portions of the mixture. Use your hands to form the portions into six ½-inch-thick patties.
- Chill the patties in the fridge for at least an hour. Place the patties on a platter lined with wax paper. Cover them loosely with plastic wrap and refrigerate them for at least one hour. It's important to chill the patties for at least an hour before frying them.
- Heat the butter and olive oil in a large (12-inch) nonstick skillet over medium heat for about 3 minutes. Add the crab cakes. Don't skimp on the oil! At least half the cooking fat will remain in the skillet, but it's needed to cook the patties properly. Use a nonstick skillet and don't overcrowd it.
- Cook them for about 4 minutes without moving, until you can tell by their edges that the bottoms are browned. Carefully flip the cakes using two spatulas. Very gently press on their tops to slightly flatten them, then cook them on the other side until browned, about 3-4 more minutes.
- Remove them to a plate lined with paper towels, then serve.
These keto crab cakes are easy to prepare and make the most tender, juicy cakes with the perfect crunch and flaky center. Best crab cakes I ever made and my company agreed. Use fresh crab meat. As always, when using crabmeat in recipes (such as these crab-stuffed mushrooms), the fresher the crabmeat, the better the dish will taste.
Baking Instructions:
I like to fry them. It achieves a crispier result. But you can bake them in a 350°F oven on a parchment-lined, rimmed baking sheet for 15 minutes per side. Spray them with oil before baking and spray again after flipping them.
Read also: Easy Low-Carb Cheese Crackers
Serving Suggestions:
I can eat these crab cakes all by themselves as a main dish, but they’re equally delicious as an appetizer with dipping sauce, on a salad, or in a sandwich. Love eating a plate of crab cakes with a little tartar sauce, spicy mayo, or keto honey mustard. Make a homemade tartar sauce. Nothing pairs better than crab cakes and tartar sauce.
Other Variations and Tips for Keto Crab Cakes
- Pork Rind Crab Cakes: Crushed pork rinds can also be used as a low-carb binder for crab cakes. They add a crispy texture and a savory flavor.
- Coconut Flour Crab Cakes: Coconut flour is another option for binding crab cakes. Use about 2 tablespoons of coconut flour for the recipe.
- Experiment with Flavors: Add chopped jalapenos or chili powder for a spicy kick. You can substitute bell pepper if you don't have a jalapeno. Just make sure to chop it finely because you are not cooking them very long. I used fresh lime juice in this recipe but fresh lemon juice would work just as well. That also goes for the cilantro. You can substitute with fresh parsley if you are not a cilantro person.
- Don’t Overmix: Otherwise, the crab meat will lose its chunky texture.
- Chill Before Frying: Chill them before frying.
- Don’t Crowd the Pan: Too many crab cakes in the pan will lower the oil’s temperature and cause them to fry unevenly.
Keto Crab Salad
Crab salad is another excellent way to enjoy crab meat while staying within the parameters of a ketogenic diet. This tasty paleo keto crab salad has the usual spices. This low carb crab salad recipe is a modified version of one of the recipes in that cookbook. The simplest way to make the salad is to season it with Old Bay spice.
Ingredients:
- Crab meat (fresh or canned)
- Mayonnaise (avocado mayo is a good option)
- Old Bay seasoning (if you can't find the Old Bay seasoning, it's easy to make a similar spice blend at home)
- Lemon juice or Lime juice
- Celery, finely chopped
- Onion, finely chopped
- A hint of sweetener (If you don't like stevia, just replace it with the same amount of sweetener that you prefer)
Instructions:
- In a bowl, combine the crab meat, mayonnaise, Old Bay seasoning, lemon juice, celery, onion, and sweetener.
- Mix well until all ingredients are combined.
- Serve immediately or chill for later.
Serving Suggestions: You can serve this simple salad on low carb bread or simply scoop it on to a bed of lettuce. It's one of my favorite dishes for packing into my lunch bag for work.
Keto Crab Imperial
Have you ever tried a Crab Imperial? Or perhaps you've never heard of it? This keto crab imperial is a super delicious and easy-to-make appetizer or lunch dish. I figured it would be pretty easy to make a low carb and keto version, using the mayonnaise option and seasoned pork rinds for a topping.
Ingredients:
- Premium canned crab meat - dark meat from the claws (I think you could make it with super cheap canned crab and it would probably be fine, but obviously the better quality of crab that you use, the better the finished dish)
- Mayonnaise
- Worcestershire sauce
- Dry mustard
- Lemon juice
- Onion powder
- Cayenne pepper
- Low carb Old Bay seasoning (if you have any low carb Old Bay seasoning that would work really well here too)
- Melted butter
- Seasoned pork rind crumbs
- Paprika
Instructions:
- Preheat the oven to 375F.
- Drain the crab (if applicable) and add it to a bowl, together with mayonnaise, Worcestershire sauce, dry mustard, lemon juice, onion powder, and cayenne pepper. Season with salt and pepper.
- Spoon the mixture into four ramekins for a filling appetizer or light lunch.
- In a separate bowl, mix together the melted butter, seasoned pork rind crumbs, and paprika. Divide the mixture over the top and spread it evenly.
- Bake in a preheated oven for 15 minutes or until the crab mixture is bubbling and the top is golden brown.
The flavors really complement the crab rather than overpower it.
Read also: Keto Calorie Counting: A Detailed Guide
Keto Crab Rangoons
Guys, Keto Crab Rangoons exist now, and I don’t know whether to go up for a high five or apologize, because these may just be TOO good, if you know what I mean! Crispy on the outside, creamy and fluffy on the inside - these delicious Keto Crab Rangoons are everything you’ve been missing from your fave Chinese takeout place! Well now you can make Keto Crab Rangoons at home, and they are pretty easy to execute - not to mention guilt free!
Ingredients:
- Cream cheese
- Crab meat (You can use the good stuff for great flavor and the least amount of carbs, but even the canned stuff will work here because let’s face it, Crab Rangoons aren’t really about fine dining. I’d stay away from the imitation crab meat because it’s loaded with sugar and starches and will significantly increase the carbs in these Keto Crab Rangoons if you use it)
- Onions
- Fish sauce
- Erythritol
- Mozzarella
- Psyllium
Instructions:
- Combine the cream cheese, crab, onions, fish sauce, and erythritol in a small bowl and mix well.
- Make the dough, make the filling, and then press out your lil balls of dough into about a 3 inch disc as shown.
- Then about a tablespoon of filling goes down. Don’t overfill or they will burst and leak your filling out into the oil.
- Then you fold it over and press it all the way around to seal and form a half moon, then gently add it to your hot oil.
- Fry them about 3 at a time for 2 minutes per side, or until golden brown and puffed.
Give these low carb Crab Rangoons a couple of minutes and then have at it - with the added bonus of being able to enjoy them with intact taste buds.
Additional Tips for Keto Crab Recipes
- Use High-Quality Crab Meat: The fresher the crabmeat, the better the dish will taste. Not all crab meats are created equal. Jumbo lump crab meat. Lump crab meat. Second in quality, it’s moderately priced and made with smaller chunks of crab meat. It still holds its shape fairly well, so it’ll work perfectly for crabcakes. Backfin crab meat. The cheapest of the three. It’s made with a mixture of special and jumbo lump.
- Check for Shells: Pick through crabmeat to make sure there are no shells.
- Storage: Crab cakes should be stored in the refrigerator, covered. You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them uncovered in a 350°F oven to retain their crispness. If you're in a hurry, it's OK to use the microwave, but the oven is better. They are also good cold, straight out of the fridge! You can also freeze the completely cooled leftovers in freezer bags for up to three months. If you stack them, separate the layers with wax paper. Thaw them overnight in the fridge before reheating.
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