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    Recipes » Quick Keto Dinners » Keto Crab Cakes with Smoky Remoulade

    Published: Aug 15, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Crab Cakes with Smoky Remoulade

    Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best!

    keto crab cakes on a wood board with remoulade

    HOW TO MAKE KETO CRAB CAKES

    Usually crab cakes are made with crackers or breadcrumbs.  To make these keto, I used almond flour and you would never know!

    First thing you will need to do is combine all the ingredients for your crab cakes into a large bowl and mix well.

    The ingredients are beaten eggs, mayonnaise, dijon mustard, Worcestershire sauce, creole seasoning, celery, salt, fresh parsley, almond flour and lump crab meat.

    Okay, now that’s done.. form into eight crab cake patties and set aside on a plate.

    Keto crab cakes on a white plate ready to be cooked

    Next you will need to heat the oil in a large skillet over medium heat.

    You will need to cook the keto crab cakes for about six minutes on each side or until internal thermometer reads 165F.

    Side note: You may need to cook them in two batches to avoid crowding in the pan.

    keto crab cakes cooking in a skillet

    While the crab cakes are cooking, mix all your ingredients for the remoulade in a small bowl.

    The ingredients for the smoky remoulade are mayonnaise, dill pickle relish, dijon mustard, minced white onion, lemon juice, smoked paprika, dried dill weed, and salt and pepper.

    This remoulade is so good, you will want to eat it on everything!

    Ingredients for remoulade sauce in a small bowl

    Remove the crab cakes from the skillet to a serving platter.

    Garnish with remoulade sauce and enjoy this melt in your mouth flavor!

    keto crab cakes garnished with remoulade sauce on a wood platter

    Like this dinner recipe? Check out my recipes for Cauliflower Fried Rice with Shrimp, Easy Keto Beef and Broccoli Stir Fry and Creamy Lemon Chicken Thighs!

    ⭐ Did you make this Keto Crab Cakes with Smoky Remoulade Sauce Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

    keto crab cakes garnished with remoulade sauce on a wood platter

    Keto Crab Cakes with Smoky Remoulade

    Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best!
    2 Net Carbs
    5 from 7 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner
    Cuisine: American
    Keyword: 30 minute meal, crab recipe, gluten free, recipe for keto crab cakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 646kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 2 Tablespoons Avocado oil for frying (Click here for my favorite brand on Amazon)

    For the Crab Cakes

    • 2 Large eggs, beaten
    • 2 1/2 Tablespoons Mayonnaise
    • 1 1/2 teaspoons Dijon Mustard
    • 1 teaspoon Worcestershire Sauce
    • 1 teaspoon Creole seasoning
    • 1/4 teaspoon Kosher salt
    • 1/4 cup Diced celery
    • 2 Tablespoons chopped fresh parsley
    • 1 Pound lump crab meat
    • 1/2 Cup almond flour (click here to see my favorite on Amazon)

    For the Remoulade

    • 1 Cup Mayonaise
    • 3 Tablespoons Dill Pickle Relish
    • 2 teaspoons Dijon Mustard
    • 2 Tablespoons Minced white onion
    • 2 Tablespoons lemon juice
    • 1 teaspoon Smoked paprika
    • 1/2 teaspoon Dried dill
    • Kosher salt and pepper to taste
    US Customary - Metric

    EQUIPMENT

    • Meat Thermometer (Click here for the one I like best on Amazon

    INSTRUCTIONS

    • Combine all the ingredients for the crab cakes in a large bowl and mix well.
    • Form into eight crab cake patties and set aside on a plate.
    • Heat the avocado oil in a large skillet over medium heat.
    • Cook the crab cakes for about six minutes on each side or until internal temp. thermometer reads 165F.
    • For the remoulade sauce, mix all your ingredients in a small bowl.
    • Remove the crab cakes from the skillet to a serving platter and garnish with remoulade sauce.

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    • Nutrition: For 2 crab cakes and 1/4th of the remoulade
    • Creole Seasoning: Found at most grocery stores.  Use your favorite!
    • Lump Crab Meat: I purchased this in the seafood department of my local Kroger.  It is on the expensive side so you could also buy it canned.  You will find this in the same spot as canned tuna
    • These keto crab cakes will keep in an airtight container in the refrigerator for a few days...if they last that long!

    NUTRITION

    Calories: 646kcal | Carbohydrates: 4g | Protein: 28g | Fat: 57g | Saturated Fat: 3g | Fiber: 2g | Sugar: 1g
    Previous Post: « Roasted Cauliflower Cobb Salad
    Next Post: One Pot Keto Butter Chicken »

    Reader Interactions

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      Recipe Reviews




    1. Michael Bennett says

      March 19, 2021 at 10:08 am

      5 stars
      Solid recipe. I used ckaw meat to save a few bucks. Still really good.

      Reply
    2. Michael S says

      January 20, 2021 at 12:27 pm

      5 stars
      Great keto recipe–the crab cakes came out PERFECT! Would not change anything–including the remoulade sauce. Overall excellent Keto Recipe–ty

      Reply
    3. Catherine Bohls says

      December 21, 2020 at 9:24 am

      Could you use an air fryer for this recipe?

      Reply
    4. K says

      August 05, 2020 at 7:36 pm

      5 stars
      Amazing!!! Made me look like a pro & so easy. Great recipe.

      Reply
    5. Jennifer Langley says

      June 22, 2020 at 1:12 pm

      5 stars
      These were delicious! However the remoulade was to mayonaisy and lemony for me so I added a heaping spoon of sour cream and all the other spices and extra dijon and my family thought it was perfect! Thank you!

      Reply
    6. Nikki says

      April 14, 2020 at 7:36 pm

      5 stars
      Really yummy turned out great! Can’t wait to make more!

      Reply
    7. Billy says

      March 07, 2020 at 8:18 am

      Great recipe! I substituted the Almond flour with crushed pork rinds for 0 carbs and 0 sugar in the binder. Delicious!

      Reply
    8. LAYLA R HICKS says

      September 09, 2019 at 3:35 pm

      5 stars
      Very good! Even the kiddos liked it!

      Reply
    9. Jaye says

      August 17, 2019 at 6:28 am

      5 stars
      These came out great!
      Definitely going into dinner rotation.

      Reply
      • jenniferbanz says

        August 20, 2019 at 12:35 pm

        So happy to hear that!

        Reply

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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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