They are absolutely not a compromise! They are wonderfully crispy and very flavorful. These keto crab cakes are amazing. They are crispy, delicious, and very filling. My entire family loves them, so I make them often. They’re so good, in fact, that I often serve them as a main dish rather than as an appetizer. They don’t contain any breadcrumbs. Instead of those, I use almond flour. The result is marvelous - just as crispy and tasty as traditional recipes.
Ingredients
Recipe Card
Egg: I use large eggs in most of my recipes, including this one. Make sure it’s truly large - you need it to help bind the ingredients together. Fresh lump crabmeat: The fresher, the better, or the cakes could have a fishy smell and taste. This is one item I splurge on - I get it fresh at Whole Foods whenever possible. Although lump meat is perfecr crab cakes, I sometimes use jumbo lump crabmeat, as shown in the photo above. It works fine if you break it into smaller pieces - it’s just expensive, so lump crabmeat is better if you can find it. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Mayo and mustard: You should definitely use Dijon mustard. It’s creamier and less vinegary than yellow mustard, and it’s way more delicious! Seasoning: Kosher salt, dried thyme, and just a touch of cayenne pepper. Chopped parsley: I wouldn’t skip this ingredient. It adds flavor as well as color. Almond flour: I use blanched, super fine almond flour in this recipe. Butter and olive oil: Used for frying the cakes. I like to use a mix of both - the oil helps prevent the butter from browning too much, and both impart wonderful flavor.
Mix together all the ingredients except for the butter and olive oil, which you will use for frying. I usually start with lightly whisking the egg, then I mix in the crabmeat. Next, I add the creamy stuff (mayo and Dijon), garlic, and seasonings. The last step is to add the parsley and the almond flour. Make sure the mixture is completely uniform and well-combined. Form the mixture into six patties. I use a 4-tablespoon scoop to portion them out, then shape them with my hands. Chill the patties in the fridge for at least an hour. This will help prevent them from falling apart as you cook them. Place them on paper towels to absorb excess oil before serving them.
Side Dishes
When I serve these crab cakes as a main dish rather than as an appetizer, I like to serve them with cauliflower potato salad, creamy cucumber salad, broccoli salad, or asparagus salad. I like the fact that I can make these salads ahead of time so that I can focus on frying the patties. They are also very good cold, straight out of the fridge! I sometimes grab one as a snack. You can also freeze the completely cooled leftovers in freezer bags for up to three months. If you stack them, make sure to separate them with wax paper squares. Thaw them overnight in the fridge before reheating them.
