Keto Crab Cakes with Lemon Sour Cream Dip

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Keto Crab Cakes with Lemon Sour Cream DipPin recipeFollow us 105.3k

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

Nutritional values (per serving, 2 crab cakes + 1/4 cup dip)

3.2 grams 2.2 grams 20.5 grams 21.2 grams 8 grams 299 calories
Total Carbs5.4grams
Net Carbs3.2grams
of which Saturated8grams
Magnesium67mg (17% RDA)
Potassium362mg (18% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (29%), fat (67%)

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
A fun way to learn about healthy low-carb eating!
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  1. Prepare all the ingredients for the crab cakes. Slice the spring onions and chop the dill. Keto Crab Cakes with Lemon Sour Cream Dip
  2. Place all the ingredients for the crab cakes, except for the ghee, into a large mixing bowl and combine well.
    Keto Crab Cakes with Lemon Sour Cream Dip
  3. Using damp hands, shape into twelve small (or 6 large), patties and set aside.
    Keto Crab Cakes with Lemon Sour Cream Dip
  4. Prepare the lemon sour cream dip. In a small bowl, combine all of the dipping sauce ingredients and mix thoroughly.
    Keto Crab Cakes with Lemon Sour Cream Dip
  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. Keto Crab Cakes with Lemon Sour Cream Dip
  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. Keto Crab Cakes with Lemon Sour Cream Dip
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (5)

WOW!  I just made these with hot-smoked salmon (not the cold smoked lox).  They turned out AMAZING!  Smoky, savory, crispy on the outside, moist inside!  I used 50/50 almond and coconut flour with a tablespoon of flax meal.  Turned out great, held together.  Love the sauce.  This recipe is a keeper!


Thank you Jill, I'm glad you enjoyed!


My crab cakes aren’t sticking together. I added more egg & coconut flour but it’s not working!


They are quite fragile but they should keep together. I thinks that if you're having issues you may not be using the correct amounts (you can verify by using a scale). Are you using large eggs?


Another thought, Erica.
If you're using extra eggs AND coconut flour, the flour might be absorbing a bit too much moisture.
Try just additional egg, maybe?
But I agree with Martina. These are fragile but weighing the ingredients should help.
Thanks, Naomi