Paleo Keto Crab Cakes

Paleo Keto Crab Cakes

Keto crab cakes recipe & content provided by Joshua Weissman

Keto crab cakes elevate luxury food with crisp patties, classic crab flavor, and aromatics. Serve them with lemon wedges, homemade aioli, or garlic butter — no matter how you plate them, these keto crab cakes are an amazing low-carb take on a classic dish.

Related: 20 Keto-Friendly Easy Weeknight Dinners That Take 30 Minutes or Less

Crab cakes are severely underrated. I don’t know who started it, but whoever started any sort of negative stigma about crab cakes is not doing the world a favor. I get it: the name isn’t great. Crab cake. It doesn’t sound very good. Still, if made properly, crab cakes can be one of the most wonderful seafood creations. These keto crab cakes take everything good about this dish and make a few simple swaps to eliminate gluten and kryptonite vegetable oils.

Serve these easy keto crab cakes with a fresh green salad, a generous scoop of guacamole, or low-carb dinner rolls for an elegant anytime meal.

Keto crab cakes elevate a classic seafood dish with crisp patties, aromatic flavor, and a secret ingredient -- all without gluten or kryptonite oils.

Paleo Keto Crab Cakes

Start to Finish: 25 minutes


  • 8 ounces wild-caught Dungeness crab meat, or any jumbo lump crab meat
  • 1/4 cup avocado mayo (try this recipe)
  • 1 egg
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon coconut aminos
  • 1/ teaspoon fish sauce
  • 1 teaspoon apple cider vinegar
  • 1/4 cup grated cauliflower
  • 4 tablespoons avocado oil or grass-fed ghee
  • 1 tablespoon green banana flour
  • lemon wedges for serving


  1. In a medium-sized bowl, mix all ingredients except avocado oil together. Carefully fold the mixture to evenly distribute ingredients.
  2. In a medium skillet over medium heat, add avocado oil or ghee and heat until shimmering.
  3. Using a 1/3 cup measuring cup, scoop up part of the crab mixture to mold into a cake. Avoid packing the mixture down too tightly. Add crab cake to the pan and repeat with the remainder of the base.
  4. Cook crab cakes for 2-3 minutes per side, or until slightly golden on each side.
  5. Serve warm with a green salad and lemon wedges.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 162
  • Total Fat: 12.1g
  • Saturated Fat: 1.8g
  • Cholesterol: 76mg
  • Sodium: 460mg
  • Total Carbs: 2.5g
  • Fiber: .1g
  • Sugars: .1g
  • Net Carbs: 2.4g
  • Protein: 8.5g
  • Vitamin D: 4mcg
  • Calcium: 208mg
  • Iron: 1mg
  • Potassium: 15mg

Note on ingredients: Not everyone can tolerate fermented foods, such as fish sauce or coconut aminos. The process to make these foods can trigger an allergic response and release histamines that inflame you quickly. Use high-quality brands when you cook with fermented foods, or avoid them if they cause bloating, nausea, or allergy-like symptoms. Read more about fermented foods here.

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