Keto Krab Kakes

Keto Krab Kakes

recipe image
Low carb taste of Maryland


  • 16 oz CRAB MEAT lump (by TTENACITY_75)
  • 1 large Egg, fresh, whole, raw
  • 6 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
  • 3 tbsp Mayonnaise, regular (mayo)
  • 1 tsp Guldens Spicy Brown Mustard
  • .25 tsp Tabasco Sauce
  • 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
  • 1 tsp Pepper, black
  • 4 tbsp Butter, unsalted


  1. Put crab meat in a colander to let out any excess water (we patted ours dry) and set aside.
  2. Combine mayo, mustard, Tabasco sauce, egg, salt and pepper. Fold in the crab meat until fully coated.
  3. Slowly add in flour while mixing by hand.
  4. Form six uniform patties from the mixture.
  5. Heat a skillet to medium-low and add 2 tbsp of butter ( we used 2 tbsp for three patties – feel free to use less if desired).Place as many patties as can comfortably fit in the pan (remember you want to be able to flip them!)
  6. Flip after about 10-12 minutes (the side facing down should be browned).
  7. Serving Size: Makes 6 crab cakes

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