It’s no secret that I love my seafood. Growing up on the coast of NC, I’m picky when it comes to creating the best seafood dishes. I’ll be the first to admit that I work and rework recipes to try to get them to taste just like the delicious dishes I grew up on. When I was a teenager (and way past then to be honest), crab cakes have been one of my favorite foods ever. However, the only crab cakes I like are the ones that are tons of tender sweet crab meat paired with very little filler and topped with tangy tarter sauce. Since we haven’t been able to go out to get this favorite dish of mine in months with this pandemic we’re currently experiencing, I picked up some fresh crab meat the last time I was at the grocery store and experimented a little bit with different fillers and a few seasoning substitutions to create the best low-carb crab cake recipe.
This simple recipe uses almond flour instead of traditional bread crumbs to keep the carbs down and has a few extra seasonings that really make this the best low-carb crab cake recipe ever! The end result is perfectly browned crab cakes that are stuffed with jumbo lump crab meal and have that delicious seafood flavor in every bite. And did I mention that they are SO easy to make? Here’s how to do it.
- 16 ounces of lump crab meat
- ⅓ of a sweet onion (finely diced)
- ⅓ cup of almond flour
- 2 eggs
- 3 tablespoons of mayonnaise
- 1 tablespoon of Old Bay seasoning
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of spicy brown mustard
- 1 tablespoon of capers
- ½ cup of oil (for frying)
- Add all ingredients (except for the oil) to a large bowl and mix together with your hands.
- Form 12 large, round patties from the mixture.
- Refrigerate the crab cake patties for 30 minutes to help them set.
- Add the oil to a large pan over medium-high heat and allow it to begin bubbling.
- Add the crab cakes to the oil and cook for 4-5 minutes per side, until a brown crust forms.
- Once cooked on both sides, remove the crab cakes from the oil an drain any excess fat by placing them on a paper towel.
- Serve on a bed of lettuce with a side of homemade tartar sauce.
Seriously, this recipe is as easy as dumping ingredients into a bowl, mixing them together, forming patties and cooking them up. To start, I added my crab meat, onion, almond flour, eggs, mayonnaise, Old Bay, Worcestershire sauce, brown mustard and capers to a large mixing bowl.
After combining the mixture well by hand, I created 12 round patties, pushing the crab meat together to help the patties hold their shape. Then I placed the patties in the refrigerator for about 30 minutes to let them set.
Once my low-carb crab cake patties were ready to be cooked, I added my oil to a large pan over medium-high heat and warmed it up until small bubbles started forming in the oil. Then I simply added my crab cake patties and cooked them for 4-5 minutes on each side, until they formed a deep brown, crunchy coating. After flipping them and cooking them the same say on the other side, they were ready to remove from the heat.
When my best low-carb crab cake recipe was cooked to perfection, I removed them from the oil and let them drain on a plate covered with paper towels. Then I simply served them up on a bed of lettuce with a side of homemade tartar sauce (you can find my homemade tartar sauce recipe here).
After spooning my homemade tartar sauce over the top of my deliciously crispy crab cakes, I was ready to serve this perfect, low-carb dish that delivers big on seafood flavor.
What I adore about this best low-carb crab cake recipe is that every single bite is filled with sweet, meaty pieces of crab and since there’s not a ton of filler, you get the seafood flavor in every bite instead of tasting all the other ingredients that were added. In fact, the additions to this recipe simple compliment the flavor of the crab instead of overwhelming it.
Whether you’re living a low-carb lifestyle of not, if you’re a seafood lover like me, I can guarantee that this best low-carb crab cake recipe will be the last crab cakes recipe you every need!