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Home » Recipes » Main Courses » Keto Crab Cakes with Lemon-Garlic Aioli

Keto Crab Cakes with Lemon-Garlic Aioli

May 30, 2025 by Lori V Leave a Comment
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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.  

Keto Crab Cakes on a rectangular plate with Lemon-Garlic Aioli, 3 dots of Sriracha, and a wedge of lemon

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: 

  • Savory Salmon Blini Bites
  • Roasted Asparagus with Burrata and Furikake

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 on a rectangular plate with Lemon-Garlic Aioli, 3 dots of Sriracha, and a wedge of lemon

Keto Crab Cakes with Lemon-Garlic Aioli

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!
Print Pin Rate Add to Menu Go to Dinner Party Menus
Course: Appetizer, Brunch, Main Course, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Keyword: Composed Dish, Dairy-Free, Gluten-Free, Keto, Side Dish
Prep Time: 30 minutes minutes
Cook Time: 18 minutes minutes
Chilling Time: 10 minutes minutes
Total Time: 58 minutes minutes
Servings: 12 2 per person
Calories: 293kcal

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.
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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
    Mixture of crab meat, Dinner Party Diaries Original Baking Mix, minced green onion, and minced celery in a bowl, in preparation for making Keto Crab Cakes
  • 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
    Mixture of mayo, mustard, Worcestershire sauce, hot sauce, lemon juice, parsley, and egg yolks in a bowl, not yet mixed in, in preparation for making Keto Crab Cakes
  • Combine the mayo mixture with the crab mixture.
    A crab and mayo mixture for making Keto Crab Cakes in a bowl
  • Beat the Egg Whites until stiff peaks form. Fold the egg whites into the crab and mayo mixture.
    4 Eggs
    Egg whites in a mixing bowl, not yet beaten
  • 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.
    Keto Crab Cake patties spaced out on a baking sheet and parchment paper but not yet baked
  • 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
    Keto Crab Cakes on a rectangular plate with Lemon-Garlic Aioli, 3 dots of Sriracha, and a wedge of lemon

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
  • Rubber Scraper
  • 2 Rimmed Baking Sheets
  • Parchment Paper
  • Nonstick Cooking Spray

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Keto Crab Cakes with Lemon-Garlic Aioli
Amount per Serving
Calories
293
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
5
g
Cholesterol
 
96
mg
32
%
Sodium
 
983
mg
43
%
Potassium
 
226
mg
6
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
18
g
36
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
9
mg
11
%
Calcium
 
97
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Filed Under: Main Courses, Secret Weapon Baking Mix Recipes, Side Dishes

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