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Keto Crab Cakes
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Keto Maryland Crab Cakes

Inspired by Thomas Keller, modified for grain free or keto diet
Prep Time15 minutes
Cook Time1 minute
Course: Seasfood
Cuisine: American
Keyword: crab cakes, keto bars
Servings: 6 servings


  • 16 ounces jumbo lump crabmeat
  • 1/4 cup mayonnaise can use more if needed
  • 1 teaspoon Worcestershire
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 teaspoon flat Italian parsley
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon sea salt
  • 1 tablespoon pimento chopped
  • 1 egg beaten
  • 2 1/2 cups Pork Panko or panko of your choice (see notes)
  • 1 cup Remoulade


  • Drain crab meat well, but do your best to leave it in lump form.
  • In large mixing bowl, mix all ingredients except pork panko.
  • Add crab meat to mixture.
  • Form into six crab cakes.
  • Gently roll into pork panko.
  • Heat non stick pan to medium low Fry crab cakes using no oil if using pork panko. Turn once the side is very crispy about five minutes per side.
  • Serve with lemon wedges, tartar sauce or your favorite mayonnaise. I use an avocado oil based mayonnaise.