Can you make crab cakes on keto?
To make these crab cakes, you'll mix crab meat with eggs, mayo, mustard, seasonings, and the keto flours and form them into patties. They'll need to set up in the fridge for a moment, but that time will be well worth it for a crab cake that's indistinguishable from the original.
Can you make crab burgers on keto?
Make crab burgers by adding the cooked crab cakes in between some keto buns . Is imitation crab meat keto? Also known as surimi, imitation crab meat is not keto friendly. While it does contain some protein, it also contains excessive carbs and sugar, which could kick anyone out of ketosis.
Is imitation crab meat keto friendly?
Also known as surimi, imitation crab meat is not keto friendly. While it does contain some protein, it also contains excessive carbs and sugar, which could kick anyone out of ketosis. Stick to canned crab meat in brine or springwater, which generally should contain nothing but crab in it!
How to cook crab meat with almond flour?
Add the crab meat and almond flour and use a rubber spatula to fold the mixture together until just combined. Cover bowl and place in the refrigerator for 30 minutes to allow the mixture to come together. Heat a large cast iron skillet over medium heat. Add enough butter or oil to lightly coat the bottom of the pan.
Make Ahead
You can prep these crab cakes up to a full day ahead before frying. Store in a tightly sealed container until ready to cook.
How to Store and Freeze
Once made, leftovers can be stored in a tightly sealed container for one to two days; we don't recommend longer than that due to this being seafood-based. To reheat, crisp them in the oven at 375 F until hot.
Is it better to fry or bake crab cakes?
Crab cakes are great baked or fried. For keto dieters, shallow pan-frying is an easy way to keep your macros on track with the diet, so we recommend that.
Is crab meat okay on keto?
Like other meats and seafood, crab does not have any carbs. It has very little fat and is mostly protein. 1
Keto Crab Cakes
When it comes to keto appetizers, my favorite recipes to make are stuffed mushrooms, coleslaw, and these keto crab cakes.
How do you make keto crab cakes?
Crabmeat – 100% canned crabmeat. Be sure to remove all excess liquid from it.
Tips to make the best low carb crab cakes
If you find your uncooked crab cakes are quite fragile, you can chill them for an hour prior to frying them.
Is imitation crab meat keto?
Also known as surimi, imitation crab meat is not keto friendly. While it does contain some protein, it also contains excessive carbs and sugar, which could kick anyone out of ketosis.
Can I make these in the air fryer?
Yes! If you own an air fryer, you can easily make these crab cakes in them. Simply prepare the crab cakes as instructed but instead of frying them, place them in a generously greased air fryer basket and cook for 15-20 minutes at 200C/400F, flipping halfway through.
Storing and freezing crab cakes
To store: Crab cakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.
Keto Crab Cakes
These keto crab cakes are tender and crisp on the outside, soft and flaky on the inside! No flour and no breadcrumbs needed, they use simple ingredients and take minutes to make!
What type of crab to use for crab cakes?
There are many different types of crab, but when it comes to crab cakes, we prefer lump crab meat.
Ingredients
Old Bay Seasoning – Old Bay has a very distinct flavor that works perfect on seafood. Cajun seasoning would also work here.
Baking Vs. Frying Crab Cakes
We prefer crab cakes that are fried versus baked. That crispy, buttery exterior just makes us happy.
Tips & Tricks
Chill – Chill the mixture for 30 minutes in the refrigerator before cooking. This will help your crab cakes hold together better.
Serving
We served these crab cakes with our keto asparagus. A little lemon squeezed over both the crab cakes and the asparagus is absolutely delicious.
Keto Crab Cakes
Simple, homemade crab cakes made keto friendly! These pack in loads of lump crab meat, the perfect blend of seasonings, and just enough filler to hold it all together.