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RECIPES  |  MEAL PREP  |  PROMOS  |  COOKBOOK

Crab Cakes

Gluten free crab cake recipe with creamy tartar sauce. Lump crab meat mixed with almond flour and pan fried until golden brown.

This recipe is , , , , with main ingredient
crab cake

I made these crab cakes with Rose for a Facebook video the other day and they were a hit. Instead of using crackers for the breadcrumb, I used almond flour.

This made the crab cakes low carb and gluten free, and you can’t even tell a difference. Serve the crab cakes with creamy homemade tartar sauce and you are all set. Just make sure to buy lump crab meat at Costco, the price is unbeatable!

How To Make Crab Cakes

You need really good crab meat to make crab cakes, look for jumbo lump crab meat in a sealed tin. You can get 1 pound of crab meat at Costco for $25, it’s twice that price at most stores.

First mix the avocado oil mayonnaise in a large bowl with mustard, lemon, herbs, and salt. You want to add just enough mayo to bind the crab cakes together, but not make them to creamy. Add the lump crab meat to the bowl along with 3/4 cup almond flour and gently fold.

You want to keep the crab meat intact, which is why you don’t want to mix to hard. Most crab cakes have lots of breadcrumbs and little crab, no these!

Allow the mixture to rest in the fridge for at least 15 minutes, or a few hours. Preheat a non-stick ceramic pan over medium heat with enough ghee to cover the bottom.

Cook the crab cakes until golden brown on each side, about 4-5 minutes per side.

How Do I Make Crab Cake Sauce?

Making a sauce for crab cakes is really easily. Add equal parts mayonnaise and yogurt to a bowl along with chopped capers, lemon zest & juice, dill relish, and herbs. You want the flavor to bright and acidic, so add more lemon if needed.

I used dairy free yogurt for this recipe, Kite Hill makes a almond based greek style plain yogurt that works really well. The crab cake sauce will last 3 days in the fridge.

Check out my other recipes:

crab cake

Crab Cakes

Course: Main Course
Cuisine: American
Keyword: crab, crab cake, crab cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 cakes
Author: Bobby Parrish

Golden brown crab cakes with almond flour breadcrumb and dairy free tartar sauce. Low carb and keto crab crab cakes.

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Ingredients

For the crab cakes

  • 1 pound lump crab meat
  • 3/4 cup almond flour
  • 1/4 cup avocado oil mayo
  • 1.5 teaspoons stone ground or dijon mustard
  • Zest and juice of half a lemon
  • 1 tablespoon fresh chives finely sliced
  • Unrefined salt & pepper
  • Ghee or avocado oil

For the tartar sauce

  • 1/2 cup greek yogurt
  • ½ cup avocado oil mayonnaise
  • 1 teaspoon capers finely chopped
  • 1.5 teaspoons dill relish
  • Zest & juice of ½ a lemon
  • 1 tablespoon fresh chives finely sliced
  • Unrefined salt & pepper

Instructions

  1. For the crab cakes, add the mayo, mustard, lemon zest & juice, chives, ¼ teaspoon salt, and a few cracks of pepper to a large bowl. Add the lump crab meat, ½ teaspoon salt, couple cracks of pepper, and the almond flour. Gently mix and let the crab cake mixture sit for 15-30 minutes in the fridge to firm up.
  2. Meanwhile, make the tartar sauce by adding all the ingredients to a bowl, mix well, and check for seasoning. You want the flavors to be bright and tangy, so you may need more lemon juice.
  3. To cook the crab cakes, preheat a non-stick ceramic pan over medium heat with enough ghee or avocado oil to cover the bottom of the pan. Once hot, form the crab cakes and cook until deep golden brown on each side, about 4-5 minutes per side.
  4. Serve the crab cakes with the tartar sauce and enjoy!

Recipe Video

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