If you love crab cakes, but need to keep things gluten free and low carb, these Keto Crab Cakes are for you. Packed with succulent lump crab meat and a perfect blend of savory flavors, they’ll make the perfect addition to your dinner party menu. They’re baked in the oven, so you can avoid all the splatter and mess of pan frying and cook a larger quantity at one time. Then you can whip up the quick Lemon-Garlic Aioli for a little bit of an acidic counterpoint and you’ll be ready to go.
There are so many recipes that use bread crumbs as fillers and binders. They’re great for both. Unfortunately, they’re not great for many special diets–gluten free, low carb, wheat allergies, etc. When I wanted to recreate some amazing crab cakes I’d recently enjoyed, I grabbed my Original Baking Mix to fill that role.
Inspired By:
- Cakebread Cellars Cooking Class for the flavor profile
- Baked Crab Cakes from TheKitchn for the baking technique
- The Lemon-Garlic Aioli is from The Fruity Jem. (Check out the Lemon-Herb variation.)
Related Recipes
Wondering what to serve with these Keto Crab Cakes? You might want to try them with one of these:
Check out my Feeling Fancy Dinner Party for a full set of menu ideas.
Want an alternative idea for your seafood course? I’d suggest something like this:
- Easy Smoky Salmon Filets
- Cilantro Chutney Marinated Tuna Steaks
- Chilled Keto Shrimp Scampi with Shirataki Noodles
Keto Crab Cakes with Lemon-Garlic Aioli
Ingredients
For the Lemon Aioli:
- ¾ cup Mayonnaise
- 1 tablespoon Lemon Juice
- 1.5 teaspoons Garlic Minced
- 1.5 teaspoons Lemon Zest
- 1 teaspoon Flat-leafed Parsley Chopped
For the Keto Crab Cakes:
- 2 pounds Lump Crab Meat picked over for shells
- 2 stalks Celery Finely Minced. ½ cup
- 2 Green Onions Finely Minced. ¼ cup
- 2 tablespoons Flat-leafed Parsley Chopped
- 4 Eggs Separated. Jumbo
- 3 cups Dinner Party Diaries Original Baking Mix 340 grams // 12 ounces
- ½ cup Mayonnaise
- 2 tablespoons Lemon Juice
- 3 tablespoons Dijon Mustard
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Hot Sauce Like Frank’s Red Hot
- 2 Lemons Cut into Wedges. For serving.
- 12 Sprigs Flat-leafed Parsley Optional for serving.
- 12 tablespoons Lemon Aioli From Above
- Sriracha Optional. A few dots for each plate.
Instructions
For the Lemon Aioli:
- In a small bowl, combine ¾ cup Mayonnaise, 1 tablespoon Lemon Juice, 1.5 teaspoons Garlic (Minced), 1.5 teaspoons Lemon Zest, and 1 teaspoon Flat-leafed Parsley (Chopped). Set aside.¾ cup Mayonnaise, 1 tablespoon Lemon Juice, 1.5 teaspoons Garlic, 1.5 teaspoons Lemon Zest, 1 teaspoon Flat-leafed Parsley
For the Keto Crab Cakes:
- Pick over 2 pounds Lump Crab Meat to remove any shells. Finely chop 2 stalks Celery, 2 Green Onions, and 2 tablespoons Flat-leafed Parsley. Separate 4 Eggs (jumbo). Set aside.2 pounds Lump Crab Meat, 2 tablespoons Flat-leafed Parsley, 4 Eggs
- In a large mixing bowl, combine 2 pounds Lump Crab Meat, 2 stalks Celery (diced), 2 Green Onions (diced), and 3 cups Dinner Party Diaries Original Baking Mix.2 pounds Lump Crab Meat, 3 cups Dinner Party Diaries Original Baking Mix, 2 stalks Celery, 2 Green Onions
- In a separate bowl, mix ½ cup Mayonnaise, 2 tablespoons Lemon Juice, 2 tablespoons Flat-leafed Parsley (chopped), 3 tablespoons Dijon Mustard, 2 teaspoons Worcestershire Sauce, 1 teaspoon Hot Sauce, and the Egg Yolks.½ cup Mayonnaise, 2 tablespoons Lemon Juice, 3 tablespoons Dijon Mustard, 2 teaspoons Worcestershire Sauce, 1 teaspoon Hot Sauce, 4 Eggs
- Combine the mayo mixture with the crab mixture.
- Beat the Egg Whites until stiff peaks form. Fold the egg whites into the crab and mayo mixture.4 Eggs
- Heat the oven to 425°F, line a rimmed baking sheet with parchment paper, and grease with nonstick cooking spray.
- Shape ⅓ cup of the mixture into a 2-inch wide patty. Repeat for the remaining mixture, placing the patties on the prepared sheet pan if it will fit in the refrigerator. If not, place them on parchment-lined plates that will fit in the refrigerator.
- Refrigerate the patties for at least 10 minutes or up to 1 hour.
- Bake at 425°F for 10 minutes or until the bottoms are lightly browned and lift easily with a spatula.
- Flip the patties and continue to cook for another 5 to 8 minutes or until the bottoms are lightly browned.
- Plate with lemon wedges, 12 tablespoons Lemon Aioli, a sprig of flat-leafed parsley (optional), and a few dots of sriracha (optional).2 Lemons, 12 Sprigs Flat-leafed Parsley, 12 tablespoons Lemon Aioli, Sriracha
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl For mixing the crab cake wet ingredients
- 2 Small Mixing Bowls For the Lemon-Garlic Aioli and beating the egg whites
- Measuring Cups
- Measuring Spoons
- Parchment Paper
- Nonstick Cooking Spray
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