If you’re on a keto diet and craving a satisfying seafood dish, look no further than these Cheese Keto Crab Cake. Packed with flavor and rich in healthy fats, these crab cakes are the perfect option for anyone looking to indulge without straying from their low-carb, high-fat lifestyle. With minimal carbs and an abundance of savory cheese, crab, and seasoning, this recipe is sure to become a regular in your low-carb meal rotation.
Why You’ll Love This Cheese Keto Crab Cake
- Keto-Friendly: These crab cakes are made without breadcrumbs, making them perfect for those following a ketogenic diet.
- Packed with Protein and Healthy Fats: Crab meat is an excellent source of protein, and cheese provides healthy fats.
- Quick and Easy: This recipe can be whipped up in under 30 minutes.
- Crispy and Delicious: Thanks to the combination of cheese and almond flour, the crab cakes get a perfect crispy exterior without any guilt.
Ingredients for Cheese Keto Crab Cake (Makes 4 Crab Cakes)
- 8 oz crab meat (fresh or canned) – calories: 160
- 1/4 cup shredded Parmesan cheese – calories: 110
- 1/4 cup shredded cheddar cheese – calories: 110
- 1/4 cup almond flour – calories: 80
- 2 tbsp mayonnaise – calories: 180
- 1 large egg – calories: 70
- 1/2 tsp garlic powder – calories: 3
- 1/2 tsp onion powder – calories: 3
- 1/2 tsp smoked paprika – calories: 3
- Salt and black pepper to taste – calories: 0
- 2 tbsp butter (for frying) – calories: 200
- Lemon wedges (optional for serving) – calories: 5
Total Calories for 4 Crab Cakes: ~640 calories
Calories per Crab Cake: ~160 calories
Instructions for Cheese Keto Crab Cake
Step 1: Prepare the Crab Meat
Start by draining the crab meat if using canned. Gently pat the crab with a paper towel to remove excess moisture. This helps keep the crab cakes from becoming too soggy. Once drained, transfer the crab meat to a large bowl.
Step 2: Mix the Ingredients
In the same bowl, add the shredded Parmesan and cheddar cheese. Then, add the almond flour, mayonnaise, and egg. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything together until well combined. The mixture should be slightly sticky but firm enough to form patties.
Step 3: Form the Crab Cakes
Take small portions of the mixture (about 2–3 tbsp each) and form them into small, round patties. You should end up with about 4 crab cakes. If the mixture feels too wet, add a little more almond flour to help bind the ingredients.
Step 4: Cook the Crab Cakes
Heat the butter in a non-stick skillet over medium heat. Once the butter is melted and sizzling, carefully place the crab cakes in the skillet. Cook for about 4–5 minutes per side, or until golden brown and crispy. You may need to adjust the heat to avoid burning the butter or overcooking the crab cakes.
Step 5: Serve and Enjoy
Once cooked, remove the crab cakes from the skillet and place them on a paper towel to absorb any excess oil. Serve immediately with lemon wedges on the side for an added burst of freshness.
Serving Suggestions
These Cheese Keto Crab Cakes are delicious on their own or paired with a variety of keto-friendly sides:
- Keto Salad: A fresh, leafy green salad with a tangy vinaigrette complements the richness of the crab cakes.
- Zucchini Noodles: If you’re craving a pasta-like dish, zucchini noodles (or “zoodles”) make a great low-carb option.
- Avocado: The creamy texture of avocado provides a perfect contrast to the crispy crab cakes.
- Cauliflower Rice: This low-carb substitute for rice pairs well with crab cakes and adds more fiber to the meal.
Health Benefits of This Recipe
- Rich in Protein: Crab meat is an excellent source of lean protein, which is essential for muscle repair and immune function.
- Low-Carb: Thanks to the use of almond flour instead of breadcrumbs, this recipe contains fewer carbs, making it a great choice for keto dieters.
- High in Healthy Fats: The addition of mayonnaise and cheese provides healthy fats, which are an essential part of a keto diet.
- Packed with Omega-3s: Crab is a source of omega-3 fatty acids, which support brain health, reduce inflammation, and promote heart health.
Nutritional Breakdown (Per Serving)
- Calories: 160 kcal
- Protein: 17g
- Fat: 10g
- Carbs: 2g
- Fiber: 1g
- Net Carbs: 1g
- Sodium: 310mg
Tips for Success
- Use Fresh Crab Meat: While canned crab is convenient, fresh crab meat will give your crab cakes a more authentic flavor and texture.
- Don’t Overmix: When forming the patties, mix the ingredients just until combined. Overmixing can lead to tough crab cakes.
- Keep the Heat Moderate: Cooking over medium heat ensures that the crab cakes cook through without burning the exterior. Be patient, as they need time to get crispy without drying out.
- Flavor Variations: Feel free to adjust the seasonings to your taste. Adding a bit of Old Bay seasoning or a dash of hot sauce can give the crab cakes a nice kick.
Storage and Reheating
- Refrigeration: Store leftover crab cakes in an airtight container in the fridge for up to 2 days.
- Freezing: If you want to make a batch ahead of time, freeze the uncooked crab cakes. Place them on a baking sheet, freeze until firm, then transfer them to a freezer bag for up to 3 months.
- Reheating: Reheat leftover crab cakes in a skillet over medium heat for a few minutes on each side until heated through and crispy again.
Conclusion
These Cheese Keto Crab Cakes are a fantastic low-carb meal option that doesn’t sacrifice flavor or texture. The combination of crab meat, cheese, and spices creates a dish that’s savory, satisfying, and perfect for anyone following a ketogenic diet. Serve them with your favorite keto sides for a complete meal that’s both delicious and nutritious. With a calorie count of only 160 per serving, they’re a guilt-free treat that’s bound to impress!