Crab cakes have always felt like a treat—something we’d order on vacation or at a fancy brunch spot by the coast. But once we started making them at home, especially in a clean keto version, we realized just how simple (and satisfying) they can be.
These keto crab cakes are packed with sweet lump crab meat, a touch of seasoning, and just enough almond flour to hold them together without overshadowing the star of the show: the crab. We pan-sear them until golden and crisp, then top them off with a cool, herby lemon-dill aioli that adds the perfect zingy contrast.
They’re light, elegant, and full of flavor—ideal for a more elevated brunch spread or a weekend meal that feels special without requiring a ton of effort. Plus, they reheat well and make great leftovers, whether you’re stacking them on a salad or snacking straight from the fridge (we’ve done both).
This dish has become one of our go-to keto brunch favorites. It’s a little coastal, a little classy, and a whole lot of delicious.
Keto Crab Cakes with Lemon-Dill Aioli
These keto crab cakes are crisp, flavorful, and light—made with real crab meat, almond flour, and herbs, and served with a tangy lemon-dill aioli for the perfect brunch bite.
Ingredients
For the Crab Cakes:
For the Lemon-Dill Aioli:
Instructions
Make the Aioli:
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Mix it up: In a small bowl, combine mayo, lemon juice, lemon zest, dill, salt, and pepper. Mix well and refrigerate while you prepare the crab cakes.
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Form the Crab Cakes:
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Combine ingredients: In a medium bowl, mix crab meat, egg, almond flour, mayo, mustard, parsley, Old Bay, garlic powder, and pepper.
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Form patties: Gently form into 8 small crab cakes. Chill in the fridge for 10–15 minutes to help them hold together.
Cook:
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Heat oil: In a skillet over medium-high heat, add olive oil.
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Sear: Cook crab cakes 3–4 minutes per side until golden brown and crisp. Remove and let rest on a paper towel-lined plate.
Serve:
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Plate & garnish: Serve warm with a dollop of lemon-dill aioli on top. Optional: garnish with extra dill and lemon wedges.
Nutrition Facts
Servings: 4 ServingCalories:365kcalTotal Fat:28gSaturated Fat: 4gTotal Carbohydrate:4gDietary Fiber: 1gSugars: 1gProtein:24g
Note
Substitutions & Variations
- No almond flour? Use crushed pork rinds or coconut flour instead.
- Dairy-free? Just make sure your mayo is dairy-free (most are).
- No crab? Use canned tuna or cooked salmon for a similar-style patty.
- Make it spicy: Add cayenne or a bit of hot sauce to the aioli or crab mixture.