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Keto Crab Cakes with Lemon Aioli

Lump crab bound with just egg, mayo, and a little almond flour and pork rind so the lumps stay intact, chilled firm, and pan-fried crisp.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the crab cakes
  • 1 lb lump crab meat drained and patted dry
  • 1 large egg
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp blanched almond flour
  • 1/4 cup finely crushed pork rinds
  • 2 tbsp fresh parsley chopped
  • 2 tbsp avocado oil
  • 1 tbsp butter
For the lemon aioli
  • 1/2 cup mayonnaise
  • 1 large garlic clove finely grated
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1-2 tsp olive oil
  • salt and pepper a pinch

Equipment

  • Skillet
  • Mixing bowl
  • Wire rack

Method
 

  1. Whisk the egg, mayo, Dijon, Worcestershire, Old Bay, salt, and pepper. Fold in the almond flour and pork rinds until just combined.
  2. Gently fold in the crab and parsley, keeping the large lumps intact.
  3. Form 8 patties, 3 inches wide and 3/4 inch thick, and chill 20 minutes.
  4. Heat the skillet over medium 3 minutes, add the oil and butter, and cook the cakes 3 to 4 minutes per side until deep golden. Do not press down.
  5. Whisk the aioli ingredients. Rest the cakes on a rack 3 minutes, then serve with the aioli.

Notes

Chill 20 minutes — it is what holds the cakes together in the pan.
Don't press the cakes while frying; you'll squeeze the moisture out.
Pull them when the centre feels springy, not firm.