Description
Deliciously crispy air fryer keto crab cakes made with lump crab meat and almond flour, perfect for a low-carb diet.
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for spice)
- Olive oil spray
Instructions
- In a large mixing bowl, gently combine the lump crab meat and almond flour.
- Add the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, parsley, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Mix gently until well combined, being careful not to break up the crab too much.
- Form the mixture into patties, about 3 inches in diameter, yielding around 8 crab cakes.
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the basket with olive oil and arrange the crab cakes in a single layer, ensuring they don’t touch each other.
- Spray the tops of the crab cakes with olive oil spray as well.
- Cook in the air fryer for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
- Carefully remove the crab cakes and serve hot.
Notes
- For added flavor, consider mixing in some chopped green onions or bell peppers.
- Serve with a sugar-free dipping sauce, such as low-carb tartar sauce or spicy aioli, for an extra kick.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 290
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 150mg
Keywords: crab cakes, keto, air fryer, low carb, seafood
