Print Options:

Keto Crab Cakes with Lemon-Dill Aioli

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.

Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 10 mins Rest Time: 5 mins Total Time: 30 mins
Servings 4
Calories 365
Description

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:
  • 12 oz lump crab meat (drained, picked over for shells)
  • 1 large egg
  • 1/4 cup almond flour
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or avocado oil (for searing)
    • For the Lemon-Dill Aioli:
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh dill
  • Salt and pepper to taste
Instructions
    Make the Aioli:
  1. 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.
  2. Form the Crab Cakes:
  3. Combine ingredients: In a medium bowl, mix crab meat, egg, almond flour, mayo, mustard, parsley, Old Bay, garlic powder, and pepper.
  4. Form patties: Gently form into 8 small crab cakes. Chill in the fridge for 10–15 minutes to help them hold together.
    5. Cook:
  5. Heat oil: In a skillet over medium-high heat, add olive oil.
  6. Sear: Cook crab cakes 3–4 minutes per side until golden brown and crisp. Remove and let rest on a paper towel-lined plate.
    7. Serve:
  7. 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.
Read it online: https://ketoeatsrecipes.com/recipe/keto-crab-cakes-with-lemon-dill-aioli/