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Delicious Low Carb Crab Cakes For Any Occasion

Low Carb Crab Cakes

Crab cakes are wonderful appetizers for the holidays or any occasion! These low carb crab cakes are simple to make and will have everyone raving. 

Jump to Quick recipe

Measure Your Ingredients for Your Low Carb Crab Cakes

Measure out all your necessary and optional ingredients for your low carb crab cakes.

Main Ingredients: 

  • 1 pound cooked crab meat, (canned, drained is fine, but keep in mind canned fish will have more added salt)  Or 3 – 6 ounce cans of tuna or wild salmon drained.
  • 1 Large – Fox Hill Kitchens Bunz torn up
  • 2 Eggs – pasture-raised if available
  • ½ cup – Mayonaise, homemade, or avocado oil (make our 30 Second Keto Mayo Recipe) 
  • ¼ cup chopped fresh herbs of choice. Parsley, dill basil cilantro, etc
  • â…“- ½ cup – chopped celery, peppers, etc.
  • 2 Tbs.-  Scallions, shallots, or onions, finely minced
  • salt and pepper to taste
  • Your choice of fat to fry in. Good options are coconut oil, ghee, avocado oil, or bacon fat. 

 

Optional Ingredients: 

  • chopped capers or olives

 

For Thai flavors:

  • 1 tsp Thai curry paste,
  • minced garlic
  • fresh lemongrass or kaffir lime leaves if available
  • chopped fresh cilantro

 

Notes: 

  • Feel free to substitute and experiment with different seafood.  Cooked or canned tuna and salmon will work perfect in this recipe as well!

 

Blend In Food Processor

The combination of Bunz blended with eggs and mayonnaise gives the low carb crab cakes a lighter and moister consistency over using almond meal or coconut flower. 

Process torn Bunz in a food processor.

Add eggs and blend until somewhat smooth.

Add herbs, peppers, celery, and scallion, and any other optional ingredients, pulse to combine.

Gently fold in seafood. 

Note: If using canned, try not to overmix, a few small chunks will give a better texture. 

Shape into Patties

Shape into small patties, not too thin. 

Use a scoop to keep the size of the patties consistent. 

You may make them any desired size, but as the mixture is moist you may not want to make them too large. 

A yield of 16 is a workable size. That is approximately a ¼ cup scoop.

Frying low carb crab cakes

Fry!

Fry over medium-low heat in a generous amount of your fat of choice. Good options are coconut oil, ghee, avocado oil, or bacon fat. 

When nicely browned gently flip, and fry until done. They will firm up a bit but will remain tender.

Serve & Enjoy

Serve with sauce of your choice. I recommend, seasoned mayo with garlic hot sauce and herbs or homemade tartar sauce. 

Remember to share your photos of your low carb crab cakes with us on Instagram and Facebook @foxhillkitchens.

Low Carb Crab Cakes Recipe:

Low Carb Crab Cakes
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Low Carb Crab Cakes

Crab cakes are wonderful appetizers for the holidays or any occasion! These low carb crab cakes are simple to make and will have everyone raving. 
Course: Appetizer
Keyword: crab cakes, low carb

Equipment

  • 1 Food Processer

Materials

  • 1 lbs.  cooked crab meat, (canned, drained is fine, but keep in mind canned fish will have more added salt)
  • 1 bag Large Fox Hill Kitchens Bunz torn up
  • 2 Eggs pasture-raised if available
  • ½ cup  Mayonaise, homemade, or avocado oil (make our 30 Second Keto Mayo Recipe) 
  • ¼ cup chopped fresh herbs of choice. Parsley, dill basil cilantro, etc
  • â…“- ½ cup chopped celery, peppers, etc.
  • 2 tbsp. Scallions, shallots, or onions, finely minced
  • salt and pepper to taste
  • Your choice of fat to fry in. Good options are coconut oil, ghee, avocado oil, or bacon fat.

Instructions

  • Process torn Bunz in a food processor.
  • Add eggs and blend until somewhat smooth.
  • Add herbs, peppers, celery, scallion, and any other optional ingredients.
    Pulse to combine.
  • Gently fold in seafood. Note: If using canned, try not to overmix, a few small chunks will give a better texture. 
  • Shape into small patties (will yeild appromiatley 16 patties)
  • Fry over medium-low heat in a generous amount of your fat of choice.
  • When nicely browned gently flip, and fry until done. 
  • Let cool & Serve with your choice of sauce.
  • Enjoy!

Notes

Optional Ingredients: 
  • chopped capers or olives
 
For Thai flavors:
  • 1 tsp Thai curry paste,
  • minced garlic
  • fresh lemongrass or kaffir lime leaves if available
  • chopped fresh cilantro
 
Notes: 
  • Feel free to substitute and experiment with different seafood.  Cooked or canned tuna and salmon will work perfectly in this recipe as well!

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Julie

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