Mini Keto Crab Cakes
These mini keto crab cakes will be the star of your next soirĂ©e. Your guests won’t know these are missing breadcrumbs.
  • CourseAppetizers
Servings Prep Time
28Mini Cakes 30Minutes
Cook Time Passive Time
15Minutes 0Minutes
Servings Prep Time
28Mini Cakes 30Minutes
Cook Time Passive Time
15Minutes 0Minutes
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Sweat finely minced shallot in a skillet with the oil until translucent stirring frequently. Take care not to caramelize or burn the shallot. This should take about five to seven minutes. Add the garlic and cook a minute longer, or until fragrant. Remove from heat and transfer contents to a dish. Set aside.
  3. Obtain a large clean bowl. Grab your container(s) of crab. Transfer small amounts of crab to the large bowl with your hands (you can wear gloves if you have some on hand). As you transfer the meat, gently feel through all of the crab meat with your fingers for pieces of shell (unless this was previously done for you). Remove and discard any shell pieces.
  4. Once you have removed any shell, add the egg, mayonnaise, hot sauce, mustard, parsley, chives and Old Bay seasoning to the crab. Gently fold to combine the ingredients.
  5. Next, fold in the golden flax and coconut. If the mix seems to wet, add coconut flour one tablespoon at a time until desired consistency is reached.
  6. Scoop out about 1 tbsp of mix. I use a 1.5 inch round cookie cutter to shape my crab cakes. To do this, fill the cookie cutter about 3/4 of the way with crab mix, press down firmly with your fingers to condense the mix inside the ring, and then lift and gently press out on a parchment-lined baking sheet. This will give you consistently shaped and sized crab cakes every time!
  7. Once you have scooped, shaped and placed all of the cakes, bake in the oven for about 15 minutes, or until golden.
  8. Remove from the oven and give each side a quick sear in a hot, lightly oiled skillet if desired. Place on a platter and serve.
  9. Optional: Top with a red pepper roulade and some chives, or serve with a side of lemon aioli.
Recipe Notes

Nutrition Facts for One Crab Cake:
Calories: 43 | Total Fat: 3g, Saturated Fat: 0g, Monounsaturated Fat: 1g, Polyunsaturated Fat: 2g, Trans Fat: 0g | Cholesterol: 24mg | Sodium: 229mg | Potassium: 57mg | Total Carbohydrates: 1g, Fiber: 0g, Sugar: 0g, NET CARBS: 1g | Protein: 3g

*Recipe can be found in My Fitness Pal under “KetoCanape Mini Keto Crab Cakes”

This recipe was adopted from The Culinary Institute of America’s “Chesapeake Crab Cakes”.