Keto Crab Cakes with Lemon-Garlic Aioli

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!

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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

Cook Time: 18

Chilling Time: 10

Total Time: 58

Servings: 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.

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