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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!
Hands-on Overall
Serving size 2 crab cakes + 1/4 cup dip
Nutritional values (per 2 crab cakes + 1/4 cup dip)
Net carbs3.2 grams
Protein20.5 grams
Fat21.2 grams
Calories299 kcal
Calories from carbs 4%, protein 29%, fat 67%
Total carbs5.4 gramsFiber2.2 gramsSugars1.8 gramsSaturated fat8 gramsSodium1,067 mg(46% RDA)Magnesium67 mg(17% RDA)Potassium362 mg(18% EMR)
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
- Prepare all the ingredients for the crab cakes. Slice the spring onions and chop the dill.
- Place all the ingredients for the crab cakes, except for the ghee, into a large mixing bowl and combine well.
- Using damp hands, shape into twelve small (or 6 large), patties and set aside.
- Prepare the lemon sour cream dip. In a small bowl, combine all of the dipping sauce ingredients and mix thoroughly.
- 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.
- Repeat for all the remaining crab cakes. These cakes aren’t robust, although they hold together nicely, so be gentle with them when turning.
- Serve with a fresh salad and a generous dollop of the dipping sauce.
- Store the crab cakes, covered, in the refrigerator for 2 days. Store the dipping sauce in a sealed container for up to 5 days.
Crab Cakes with Lemon Sour Cream Dip
Step by Step
Ingredients
- 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)
- 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
- Prepare all the ingredients for the crab cakes. Slice the spring onions and chop the dill.
- Place all the ingredients for the crab cakes, except for the ghee, into a large mixing bowl and combine well.
- Using damp hands, shape into twelve small (or 6 large), patties and set aside.
- Prepare the lemon sour cream dip. In a small bowl, combine all of the dipping sauce ingredients and mix thoroughly.
- 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.
- Repeat for all the remaining crab cakes. These cakes aren’t robust, although they hold together nicely, so be gentle with them when turning.
- Serve with a fresh salad and a generous dollop of the dipping sauce.
- 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 + 1/4 cup dip)
Calories299kcal
Net Carbs3.2g
Carbohydrates5.4g
Protein20.5g
Fat21.2g
Saturated Fat8g
Fiber2.2g
Sugar1.8g
Sodium1,067mg
Magnesium67mg
Potassium362mg
Detailed nutritional breakdown (per 2 crab cakes + 1/4 cup dip)
| Total per 2 crab cakes + 1/4 cup dip |
| 3.2 g | 20.5 g | 21.2 g | 299 kcal |
| Crab meat, cooked |
| 0 g | 15.8 g | 1.7 g | 81 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Dijon mustard |
| 0 g | 0 g | 0 g | 1 kcal |
| Worcestershire sauce |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 1.1 g | 1.7 g | 1.5 g | 37 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic powder, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Onion powder, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 5 g | 45 kcal |
| Cream, sour |
| 0.9 g | 0.5 g | 3.7 g | 38 kcal |
| Mayonnaise |
| 0.1 g | 0.1 g | 7.6 g | 68 kcal |
| Lemon zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Dill, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
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