Low Carb Easy, Low-Carb Crab Cake Recipe Mustard Sauce

Easy, Low-Carb Crab Cake Recipe

If you’re cruising a keto or low-carb path but still crave something that feels indulgent, you’ve gotta try this keto crab cake. It’s light on carbs, big on flavor, and surprisingly simple to whip up, even on a busy weeknight. 

I’ll admit, I was skeptical at first—the crust has to be perfect, right?—but these little guys come out with a gorgeous sear and a juicy center every time. We’re talking lump crab for texture, mayo for moisture, a bold seafood spice blend, and a zing of lemon to brighten things up. 

A quick fry in butter gives them a crisp edge that makes you want to eat them straight from the pan. If you’ve been hunting for a crowd-pleasing low-carb crab cake that still feels like a weekend treat, this recipe nails it. Grab your ingredients and get ready to wow your taste buds and your friends.

Why You’ll Love This Recipe 

If you’re after a low-carb crab cake that actually satisfies, this is your new best friend. Lump crab keeps every bite full of that delicate, sweet seafood flavor, while mayo keeps things creamy—without turning it into a greasy mess. 

The spice mix is bold enough to wake up the palate, but not so aggressive that it drowns out the crab’s natural sweetness. A quick sear in the skillet creates a gorgeous crust that adds texture you’ll notice with every bite. 

Plus, it’s keto-friendly, so you won’t miss out on flavor while staying on track. I’ve served these to friends who aren’t counting carbs, and they went back for seconds, which is always a good sign. Give them a try and see why this keto crab cake recipe is a crowd-pleaser.

Ingredients

Makes 7 patties

• 8 oz lump crab meat (drained gently to keep chunks intact)
• 1/4 cup mayonnaise (light or regular, your call)
• Sea salt and ground black pepper (to taste)
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pinch Old Bay seasoning
• A bit of cayenne pepper (optional for heat)
• 1 chopped green onion stalk
• 1 lightly beaten egg
• A splash of lemon juice
• A little of my seafood spice blend (or your favorite seafood seasoning)
• Oil for skillet and a pat of unsalted butter for frying

(Helpful hint: you can prep the greens and spice blend ahead of time to speed things up.)

Timing

• Prep time: 15 minutes
• Cook time: 6-8 minutes total
• Yield: about 7 patties (depends on size)

Step-by-Step Instructions

Step 1: Prep and blend

Prep the green onion, then finely chop it.

In a small bowl, pre-blend your seafood spices with a pinch of salt and pepper, onion powder, garlic powder, Old Bay, and a touch of cayenne.

Step 2: Mix the base

In a large mixing bowl, add 8 oz lump crab meat.

Stir in 1/4 cup mayonnaise, your seafood spice blend, chopped green onions, a splash of lemon juice, the beaten egg. Mix with your hands until everything is blended.

Step 3: Form the patties

Use a 1/4 cup measuring cup to portion the mixture, then shape with your hands into patties.

Don’t crowd the pan—the goal is a nice crust on each piece.

Step 4: Fry to perfection

Heat a skillet with oil and a pat of unsalted butter over medium-high heat.

Fry the patties for about 2-3 minutes per side, until a golden crust forms. Flip carefully so they don’t fall apart.

Let drain on a paper towel briefly, and serve hot with lemon wedges and your Ramod sauce.

Nutrition

Per Crab Cake: 203 cal. / 19.72g fat / 0.33g net carb / 9.22g protein

Tips And Tricks

Swap mayo for Greek yogurt for a tangier, lighter texture.

Bake the patties at 425°F (220°C) for 12-14 minutes for a lighter, less crispy result.

Serving Suggestions

• Serve with fresh lemon wedges and a side of greens or a light salad.
• Try a quick remoulade sauce for dipping to add a citrusy kick.
• Pair with sparkling water with a squeeze of lemon.

Common Mistakes to Avoid

• Overworking the mixture can make patties fall apart.
• Crowding the pan, which prevents a proper crust.
• Not drying the crab meat well enough can make the batter too wet.

Storing Tips for the Recipe 

These crab cakes keep best when stored in the fridge, tightly covered, for up to 2 days. If you’re planning to make them ahead, form the patties and chill them on a parchment-lined dish; they’ll hold their shape nicely when you fry them. 

Reheat gently in a skillet with a little oil to restore the crispy edge. If freezing, lay the formed patties on a sheet tray to freeze individually, then transfer to a zip-top bag. Thaw in the fridge before frying for the best texture.

Conclusion 

There you have it—a tasty, keto crab cake approach that doesn’t skimp on flavor or texture. With a crisp exterior, moist interior, and a balanced spice blend, these low carb crab cake bites prove you don’t need breading to enjoy great seafood.

Perfect for weeknights or weekend treats, they’re easy to adapt and fun to share. Give them a try, tweak the seasonings to your taste, and you’ll likely find yourself making these every week.

FAQ’s

Can I bake these instead of frying?

Yes, bake at 425°F (220°C) for 12-14 minutes, flipping once for an even crust.

How do I keep the patties from breaking? 

Don’t overwork the mixture, handle gently when forming, and don’t crowd the pan.

Can I substitute ingredients? 

Absolutely—Greek yogurt instead of mayo, add almond flour to bind even more, or adjust spice levels to taste.