Boasting a rich and succulent flavor, I kept these Keto Crab Cakes low-carb, while highlighting the sweet and delicate taste of fresh lump crab meat. Adding in a good quality mayonnaise, stone grain mustard and seasonings adds a subtle creaminess with a hint of tanginess. It only takes me 10 minutes to prepare, making this keto appetizer one I like to serve at cookouts or along with a bowl of clam chowder or garlic butter shrimp.
What makes these crab cakes keto?
Instead of breadcrumbs, almond flour is used to help form these meaty cakes without the added carbs. It helps to serve as a binder for the ingredients helping to hold the ingredients together and maintain their shape during cooking. I used this keto flour to help contribute to the texture making them feel more like traditional crab cakes. It adds a bit of crunch to the exterior.