Keto Crab Cakes with Lemon Aioli

Why This Is Strictly Keto

Lump crab meat, egg and finely ground almond flour replace the breadcrumbs that fill traditional crab cakes, so there is no grain and no starch. The aioli is nothing more than egg yolk, olive oil, garlic and lemon. Every ingredient is a whole food.

Ingredients

• 1 lb lump crab meat, drained and picked over for shells
• 1/3 cup almond flour
• 1 large egg
• 2 tablespoons mayonnaise (made with eggs and olive or avocado oil)
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 2 green onions, finely sliced
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 3 tablespoons avocado oil or butter, for pan-frying

Lemon Aioli

• 1/2 cup mayonnaise (made with eggs and olive or avocado oil)
• 1 small garlic clove, grated
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

1. Mix the aioli: Stir together the mayonnaise, grated garlic, lemon juice and zest. Cover and refrigerate while you make the crab cakes.

2. Combine the crab mixture: In a large bowl, whisk the egg, mayonnaise, mustard, lemon zest, paprika, salt and pepper. Gently fold in the crab, almond flour, parsley and green onions, taking care not to break up the lumps.

3. Shape and chill: Form the mixture into 8 patties about 3/4 inch thick. Chill on a plate for 10 minutes so they hold together.

4. Pan-fry: Heat the oil in a large skillet over medium heat. Cook the cakes 4–5 minutes per side, until deep golden brown and heated through. Work in batches so the pan is not crowded.

5. Serve: Drain briefly on a paper towel and serve hot with the lemon aioli and extra lemon wedges.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the crab meat dry in a clean towel before mixing — excess moisture is the main reason crab cakes fall apart.
• Chilling the shaped patties for 10 minutes makes them much easier to flip.
• Bake at 400°F for 15 minutes on a parchment-lined sheet for a lower-mess alternative to pan-frying.