Keto Crab Cakes with Lemon Sour Cream Dip

Here in Tasmania, we eat a lot of crayfish (or lobster) and a lot of scallops and other shellfish. Crab isn’t always readily available (I had to order mine in especially through my fishmonger) so I was curious to see what these crab cakes would turn out like, as it’s not the most familiar ingredient for me.

Luckily, these low-carb crab cakes turned out amazingly well. You can use fresh or frozen crab meat, you could even use tinned, as long as you drained it very well.

The lemon sour cream dipping sauce is an old favourite in my household to serve with seafood, as none of us are big tartare sauce fans. Serve this keto-friendly meal with a big green salad or roasted non starchy vegetables. Enjoy!

Step-by-step

1. Prepare all the ingredients for the crab cakes. Slice the spring onions and chop the dill.

   

2. Place all the ingredients for the crab cakes, except for the ghee, into a large mixing bowl and combine well.

   

3. Using damp hands, shape into twelve small (or 6 large), patties and set aside.

   

4. Prepare the lemon sour cream dip. In a small bowl, combine all of the dipping sauce ingredients and mix thoroughly.

   

5. Heat the ghee in a frying pan over medium-high heat and carefully place the crab cakes into the pan, a few at a time and cook for approx. 3 minutes either side until golden.

6. Repeat for all the remaining crab cakes. These cakes aren’t robust, although they hold together nicely, so be gentle with them when turning.

   

7. Serve with a fresh salad and a generous dollop of the dipping sauce.

8. Store the crab cakes, covered, in the refrigerator for 2 days. Store the dipping sauce in a sealed container for up to 5 days.

   

Recipe

Keto Crab Cakes with Lemon Sour Cream Dip

★★★★★4.7 (182 ratings)

These quick ad easy to make low-carb and gluten-free crab cakes are perfect for healthy lunch boxes!

Hands on

15m

Overall

35m

Servings

6

3.2 g

Net carbs

20.5 g

Protein

21.2 g

Fat

299

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 6 servings

• Crab Cakes:
• 500 g cooked crab meat, drained (1.1 lb)
• 2 large eggs
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce or coconut aminos
• 3 spring onions, sliced thinly (45 g/ 1.6 oz)
• ¹/₂ cup coconut flour (60 g/ 2.1 oz)
• ¹/₄ tsp sea salt
• ¹/₄ tsp garlic powder
• ¹/₄ tsp onion powder
• 1 tbsp finely chopped dill
• 2 tbsp ghee or virgin coconut oil for greasing (30 ml)
• Lemon Sour Cream Dipping Sauce:
• ¹/₂ cup sour cream (115 g/ 4.1 oz)
• ¹/₄ cup homemade mayonnaise (55 g/ 1.9 oz) you can [make your own mayo]()
• 1 tbsp fine lemon zest
• 1 tbsp lemon juice (15 ml)
• 3-4 tbsp finely chopped dill

Instructions

1. Prepare all the ingredients for the crab cakes. Slice the spring onions and chop the dill.

2. Place all the ingredients for the crab cakes, except for the ghee, into a large mixing bowl and combine well.

3. Using damp hands, shape into twelve small (or 6 large), patties and set aside.

4. Prepare the lemon sour cream dip. In a small bowl, combine all of the dipping sauce ingredients and mix thoroughly.

5. Heat the ghee in a frying pan over medium-high heat and carefully place the crab cakes into the pan, a few at a time and cook for approx. 3 minutes either side until golden.

6. Repeat for all the remaining crab cakes. These cakes aren’t robust, although they hold together nicely, so be gentle with them when turning.

7. Serve with a fresh salad and a generous dollop of the dipping sauce.

8. Store the crab cakes, covered, in the refrigerator for 2 days. Store the dipping sauce in a sealed container for up to 5 days.

Nutrition per serving, 2 crab cakes + ¼ cup dip

Carbs 4%Protein 29%Fat 67% of calories

Net carbs

3.2 g

Total carbs

5.4 g

Fiber

2.2 g

Sugars

1.8 g

Protein

20.5 g

Fat

21.2 g

Saturated fat

8 g

Calories

299 kcal

Sodium

1,067 mg · 46.4% RDA

Magnesium

67 mg · 16.8% RDA

Potassium

362 mg · 18.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Crab meat, cooked	0 g	15.8 g	1.7 g	81
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Dijon mustard	0 g	0 g	0 g	1
Worcestershire sauce	0.2 g	0 g	0 g	1
Spring onion, scallion, green onion, fresh	0.4 g	0.1 g	0 g	2
Coconut flour, organic	1.1 g	1.7 g	1.5 g	37
Salt, sea salt	0 g	0 g	0 g	0
Garlic powder, spices	0.1 g	0 g	0 g	0
Onion powder, spices	0.1 g	0 g	0 g	0
Dill, fresh	0 g	0 g	0 g	0
Ghee	0 g	0 g	5 g	45
Cream, sour	0.9 g	0.5 g	3.7 g	38
Mayonnaise	0.1 g	0.1 g	7.6 g	68
Lemon zest (peel), fresh	0.1 g	0 g	0 g	0
Lemon juice, fresh	0.1 g	0 g	0 g	0
Dill, fresh	0.1 g	0.1 g	0 g	1
Total	3.2 g	20.5 g	21.2 g	299

• Gluten free
• Nut free
• Pork free
• Avocado free
• Fish free
• Pescatarian