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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.



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


  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