Keto Crab Cakes

5 from 1 vote

Keto Crab Cakes with easy ingredients and that take less than 20 minutes to make.

Course Appetizer, Main Course, Snack

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword easy keto recipe, keto crab cakes, keto snacks, lchf crab cakes, lchf snacks, low carb crab cakes, low carb nikki, low carb snacks, quick keto recipe, quick low carb recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 286.8kcal

Ingredients

680 g tinned crab meat, drained
4 tbsp mayonnaise
4 tsp coconut flour
1 large shallot/scallion, finely sliced
4 tsp fresh dill, finely chopped
4 squirts sriracha
2 tbsp butter or ghee
salt, to taste
pepper, to taste

Instructions

Add all ingredients to a bowl and mix with a spoon to combine. You might need to let it sit a few minutes for the coconut flour to fully absorb. Divide into 6 equal pieces and shape into little cakes.
Heat butter in a large frying pan over medium high heat until melted and foaming. Place crab cakes in pan, depending on the size of your frying pan you may need to cook in two batches.
Cook on one side until you can see it colouring around the edges. Gently lift the edge of one with a spatula to check the colour. When it’s cooked and golden coloured. Gently flip and cook the other side until also golden and coloured. Remove, cool and serve.

Notes

Net Carbs - 0.9g

Nutrition