Creative Freestyle Solutions

These Sun-dried Tomato Crab Cakes possess a certain charm that elevates any ordinary day into a special occasion. With basic ingredients, simply incorporate fresh crab, and before you know it, you’ll have a taste of summer on your plate, regardless of the season. Whether enjoyed for lunch, a light dinner, or served as an elegant appetizer, they never fail to delight.

After discovering these delightful seafood appetizers, I could not get enough and was on the journey to searching for a recipe or making my own keto-friendly and gluten free version.

In the process of experimenting with various crab cake recipes, I incorporated elements from my favorite recipes to craft this Ultimate Crab Cake Recipe! These perfectly seasoned, golden-brown Gluten-Free Crab Cakes are an irresistible appetizer, especially when paired with a tangy, keto-friendly aioli sauce.

This keto crab cakes recipe is: LOW IN CARBS, KETO-FRIENDLY, and GLUTEN-FREE.

These keto-friendly and gluten-free crab cakes offer a healthier twist on the beloved Maryland classic and can be cooked in the oven or air fryer!

After abstaining from crab cakes for some time, I resolved to devise a keto-friendly rendition that could rival traditional ones. Following numerous trials, I struck a fine equilibrium among the ingredients to ensure they bind well, boast delectable flavor, and require no regular breadcrumbs.

I’m delighted to unveil the recipe I’ve formulated, along with helpful pointers on crafting these bite-sized keto crab cake appetizers and cultivating exceptional flavors suitable for those adhering to a keto or low-carb regimen.

Is this crab cakes recipe genuinely keto and low in carbs?

Indeed, they are both low in carbs and keto-friendly.

By swapping traditional panko or breadcrumbs with almond flour breadcrumbs, these crab cakes retain their classic texture and flavor while significantly reducing carb content.

Crab meat inherently contains few carbohydrates, rendering it an ideal protein option for keto diets. This recipe meticulously balances each ingredient to guarantee you can savor this savory appetizer without exceeding carb limits.

What ingredients are needed to prepare Sun-Dried Tomato Crab Cakes?

• Lump Crab Meat: The centerpiece of the dish, offering a decadent, sweet taste and tender consistency, serving as the ideal foundation for these cakes.
• Mayonnaise: Full-fat mayonnaise contributes moisture and richness, enhancing both the texture and flavor of the crab cakes.
• Dijon Mustard: Provides acidity, elevating the overall flavor profile.
• Eggs: Essential for binding all ingredients, ensuring the cakes maintain their form during cooking.
• Sun-dried Tomatoes: chopped into small bits – I used this all-natural sun-dried tomatoes which are perfectly chewy, tangy and slightly sweet. There great on Hummus, spaghetti sauce, pizza, pasta, sandwiches, soup  or salad. Incredible as a topping on ricotta cheese on garlic toast garnished with olives and a tangy sun-dried tomato relish. These are my favorite, and if you haven’t tried them yet, you’re in for a treat (find them here).
• Almond Flour Breadcrumbs: A low-carb alternative to traditional breadcrumbs, aiding in binding the cakes together while imparting a subtle nutty essence.
• Flaxseed: Just like chia seeds, flaxseeds can form gel and act as a binder. I like the combination of almond flour and ground flax seeds – both keep the net carb count low. 
• Fresh Parsley: Infuses a fresh, herbal brightness, harmonizing with the richness of the crab meat and mayonnaise.
• Old Bay Seasoning: A staple in crab cake recipes, imparting a distinctive blend of spices that complements the crab perfectly.
• Lemon Wedges: Deliver a zesty, acidic burst that enhances the crab cakes and provides a refreshing contrast. Can be added to both the crab mixture and served alongside the cooked cakes.
• Green Onions or Chives: Offer a delightful contrasting flavor profile and a vibrant touch of color for presentation.
• Red Bell Peppers: Introduce sweetness and crunch, pairing seamlessly with remoulade sauce as well.

Delicious Dinner Sides That Pair Perfectly With Sun-Dried Tomato Crab Cakes

Crab meat boasts richness and sweetness. The finest accompaniments for crab dinners enhance the flavor of crab legs and meat without overshadowing them. Below are a few top-notch crab side dishes:

• Steamed Artichokes with Garlic and Butter
• Cottage-Cut French Fries
• Roasted Brussels Sprouts
• Lemon and Garlic Butter Dipping Sauce
• Brandy-Infused Mayonnaise Dip
• Twice-Baked Garlic Mashed Potatoes
• Zucchini, Onion and Corn Hash
• Almond Caesar Salad
• Cold Sesame and Ginger Noodles with a Peanut Sauce
• Avocado Deviled Eggs

I adore these bites because they’re bite-sized, boasting a crispy exterior and a tender interior… and they’re universally loved. Let’s delve into how to prepare these delectable appetizers.

Although, crafting keto crab cakes requires some preparation and a handful of ingredients: lump crab, mayonnaise, mustard, fresh herbs, almond flour breadcrumbs, and additional components.

How to make the Sun-Dried Tomato Crab Cakes

In a large bowl, break up the crab meat with a fork. Gently, stir in the cracker crumbs, parsley, green onion, Old Bay, salt, and pepper until well combined. Do not overmix because, you want to maintain some larger chinks of crab.

Stir in the egg, mayo, and mustard until the mixture is well moistened. Use a ½ cup measuring scoop to portion the crab cake mixture. Or, use your hands to form into 4 patties, each about ¾ inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.

Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack. 

Air fry at 350F for 10 minutes, carefully flipping halfway through cooking. 

For the Aoli Sauce: whisk the ingredients together in a small bowl. 

For the Cocktail Sauce: Mix all of the cocktail sauce ingredients together in a bowl. Put the cocktail sauce in a ramekin or another dipping container and serve with the crab cakes.

For the Tartar Sauce: Combine all ingredients in a small bowl or use a food processor. Mix until well combined. Refrigerator for at least 30 minutes, to let all of the ingredients meld together. Place in a clean container with a lid and refrigerate.

Garnish the crab cakes with the remaining sliced green onions and parsley leaves. Serve the crab cakes with a dollop of spicy mayo.

We accompany these with freshly sliced lemon wedges and our homemade tartar sauce. While store-bought tartar sauce is an option, our homemade version is significantly superior, boasting freshness and transparency in its ingredients.

Sun-Dried Tomato Crab Cakes

Ingredients

• 1 lb fresh lump crab meat, look for hand-picked at your seafood counter/refrigerator section.
• 1 large egg
• 1/3 cup mayo (thrive market) , (full fat for Keto)
• 1 tsp Old Bay seasoning (or other fish seasonings)
• 2 tablespoons almond flour, ( can sub 1 tbsp keto crackers or pork rinds for nut free)
• 2 tablespoons ground golden flaxseed
• 1 tablespoon lemon juice
• 1 tablespoon coconut aminos (thrive market)
• 1/2 teaspoon Sriracha
• 1 tablespoon dijon mustard
• 1 tablespoon Sun-dried Tomatoes (find them here) 
• 2 tablespoons chopped fresh parsley
• 1 green onion, chopped
• 2 tablespoons Ghee, melted (Thrive Market) (sub coconut oil or olive oil)

Aoli Sauce

• 1/4 cup Mayo  
• 2 garlic cloves, minced
• 1 teaspoon Sriracha 
• ½ teaspoon worcestershire sauce
• 1 Tablespoon Lemon juice
• ¼ teaspoon Kirkland Sweet MesquiteSeasoning

Cocktail Sauce

• ½ cup compliant Ketchup
• 1 tbsp prepared horseradish
• 1 tsp lemon juice2 tsp coconut aminos (HERE)

Tartar Sauce

• 1 cup sour cream or greek yogurt
• 2 tablespoons Avonaise or Vegenaise
• 1/4 cup Garlic Baby Dill Pickles, chopped fine
• 1 tablespoon Horseradish
• 1 tablespoon lemon juice
• 1/2 teaspoon honey dijon mustard
• 1/4 cup Onions, grated
• Dash of Sea Salt
• 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

Combine all ingredients in a medium-size bowl or either a food processor. Mix until well combined. Refrigerator for at least 30 minutes, to let all of the ingredients meld together. Place in a clean container with a lid and refrigerate.

Instructions:

Combine all ingredients in a medium-size bowl or either a food processor. Mix until well combined. Refrigerator for at least 30 minutes, to let all of the ingredients meld together. Place in a clean container with a lid and refrigerate.

Instructions

For the Crab Cakes:

1. 1. In a large bowl, break up the crab meat with a fork. Gently, stir in the cracker crumbs, parsley, green onion, Old Bay, salt, and pepper until well combined. Do not overmix because, you want to maintain some larger chinks of crab.

1. 1. Stir in the egg, mayo, and mustard until the mixture is well moistened. Use a ½ cup measuring scoop to portion the crab cake mixture. Or, use your hands to form into 4 patties, each about ¾ inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.

1. 1. Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack. 

1. 1. Air fry at 350 F for 10 minutes, carefully flipping halfway through cooking. 

1. 1. For the Aoli Sauce: whisk the ingredients together in a small bowl. 

1. 1. For the Cocktail Sauce: Mix all of the cocktail sauce ingredients together in a bowl. Put the cocktail sauce in a ramekin or another dipping container and serve with the crab cakes.
   2. For the Tartar Sauce: Combine all ingredients in a small bowl or use a food processor. Mix until well combined. Refrigerator for at least 30 minutes, to let all of the ingredients meld together. Place in a clean container with a lid and refrigerate.

1. 1. Garnish the crab cakes with the remaining sliced green onions and parsley leaves. Serve the crab cakes with  a dollop of spicy mayo.

1. 1. Enjoy!

NOTE

*Last but not least, Feel free to adjust the size of the crab cake to your preference, whether larger or smaller. Just keep in mind to adapt the cooking time accordingly based on the size you choose.

Stovetop Instructions: To pan-fry these crab cakes, melt butter over medium heat. Working in batches, add the crab cakes to the pan and cook for 2 – 3 minutes on each side until golden brown.

Storage Guidelines: Keep cooked crab cakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen. Once cooled entirely, transfer them to freezer bags and store in the freezer for up to three months

Regarding storing the cocktail sauce: due to the acidity of the lemon and the sauce’s naturally low pH, it can be preserved for up to 2 weeks. You can store it in the refrigerator in a squeeze bottle or an airtight jar, ensuring you have flavorful sauce readily available whenever needed.

Wine and Crab Cakes Pairing

Though there are no strict guidelines, white wines are typically preferred for their lightness and acidity, which enhance the delicate flavors of crab. Among the most favored white wines for crab cakes are Sauvignon Blanc, Chardonnay, and Pinot Grigio. These wines boast crispness and freshness, accompanied by a fruity bouquet that beautifully complements the subtle sweetness of the crab.

If red wine is your preference, fear not – there are numerous options that can complement crab cakes admirably. Opting for light-bodied reds such as Pinot Noir can be an excellent decision, as they won’t overshadow the delicate flavors of the crab. Additionally, they offer a subtle earthiness that harmonizes beautifully with the savory elements of the dish.

Can I pair sparkling wine with crab cakes?

Absolutely! Sparkling wine is an excellent choice to accompany crab cakes, particularly for celebratory occasions. Seek out a dry sparkling wine such as Champagne or Prosecco to enhance the subtle flavors of the crab.