These keto crab cakes are easy to prepare and make the most tender, juicy cakes with the perfect crunch and flaky center. It’s my favorite keto appetizer. 2 grams of net carbs.
In a large mixing bowl, combine all the ingredients and mix very well, until combined. Using your hands, form 8 large balls and press down into patties.
Generously grease a non-stick pan and place it over medium heat. Once hot, add the patties and cook for 5 minutes, before carefully flipping and cooking for a further 5 minutes. Repeat the process until all the patties have been cooked.
Serve the crab cakes immediately, or let them cool to room temperature.
Notes
TO STORE: Crab cakes should be stored in the refrigerator and covered. They will keep well for up to 1 week.TO FREEZE: Place leftover crab cakes in a shallow container or ziplock bag and store them in the freezer for up to 6 months.REHEAT: Either microwave for 30-45 seconds or reheat in the air fryer or in a preheated oven at 200C/400F for 5-6 minutes.