Published: by Carolyn
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Making keto crab cakes in your air fryer means less mess and less clean up. This air fryer crab cake recipe is easy to make and absolutely delicious. You wouldn’t know they are grain-free and healthy! Stovetop instructions included.
Air fryers have changed the game in the kitchen and these air fryer crab cakes are proof. They are fast and easy, with less mess, and they don’t splatter oil everywhere as you cook.
My husband and I have been making keto crab cakes at home forever. He loves them and often orders them in restaurants, but I have to abstain. Traditional crab cakes usually take bread crumbs or crushed crackers as a binder, and most restaurants don’t stray far from that formula.
So of course we came up with our own low carb recipe, and we adore them! I love cooking them in my air fryer. But don’t worry if you don’t own one, I also include instructions on how to cook them on the stovetop.
If you love air fryer crab cakes, be sure to check out these air fryer steak bites too.
Why you will love these
Making keto friendly crab cakes is pretty similar to traditional crab cakes. The only real difference is what you use for the binder. You want something that absorbs the moisture but doesn’t make the resulting cakes dry.
I have used almond flour and crushed pork rinds before and both work well. But I also really like the cracker crumbs from Real Phat Foods. I also use them in my Keto Meatballs and they add great flavor and texture.
These crab cakes hold together so nicely in both the air fryer and when fried in a pan. They develop a deliciously browned, slightly crusty outside, but are so tender and moist in the middle. And they have only 1.3g net carbs per cake. So you can afford to have two of them if you want to make a meal out of it.
The leftovers make a tasty breakfast or lunch, too! I like to eat one with a fried egg and some avocado on top. It’s a perfect brunch recipe.
Reader reviews
“These are delicious and easy to make. My entire family (including the picky ten year old) love them. Thanks for all your amazing recipes!” — Amy
“Delicious! This is the best tasting low carb crab cakes i’ve ever made and that includes a high carb version! Carolyn you are a genius and I love your recipes! I already own 2 of your cookbooks and will be buying more for sure. Thank you!” — Carole
“Perfect adaptation if traditional recipes which use bread crumbs or panko. I don’t have an air fryer so sauté them stove top. But now I use butter instead of oil!” — Pat
Ingredient notes
- Lump crab meat: Use good quality crab meat, as it will make a difference. You don’t have to buy expensive fresh crab meat, but get good canned crab. If it doesn’t say “lump crab meat”, then it’s finely shredded crab and won’t have the right flavor or texture.
- Keto cracker crumbs: I used Real Phat cracker crumbs and it worked so well. But you can also use almond flour or crushed pork rinds. Don’t use coconut flour, it makes them too dry.
- Egg: An egg helps the cakes hold together properly.
- Mayonnaise: Mayo adds moisture and a little tanginess to the keto crab cakes.
- Dijon mustard: This adds some zing to the flavor!
- Butter: Brushing the crab cakes with some melted butter before adding them to the air fryer helps brown the exterior nicely.
- Old Bay seasoning: You can also use any other fish seasonings or some Cajun seasoning.
- Fresh herbs: Parsley and green onion add a bit of color.
- Salt and pepper: Go easy on the salt, since the pork rinds and the seasoning often contain a fair bit.
Step-by-step directions
1. Prepare the mixture: In a large bowl, break up the crab meat with a fork. Stir in the cracker crumbs (or almond flour), parsley, green onion, seasoning, salt, and pepper until well combined. Stir in the egg, mayo, and mustard until the mixture is well moistened.
2. Form the patties: Use your hands to form into 4 patties, each about ¾ inch to 1 inch thick.
3. Refrigerate: Place on a waxed paper lined plate and refrigerate at least 30 minutes. This allows them to firm up a bit before cooking.
4. Air Fry: Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack. Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.
5. For the spicy mayo: Whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.
Expert Tips
If you are using canned crab, be sure to look at the DRY WEIGHT on the label, rather than the total weight. The total weight often includes some liquid and you need to know the true weight of the meat.
The mixture will be quite wet and soft when you form it into patties, and so you want to refrigerate for at least 30 minutes before air frying. An hour is even better.
Be sure to brush or spray the rack with oil to keep things from sticking. Brushing the air fryer crab cakes with butter on both sides also helps them crisp up nicely and adds additional flavor.
Stovetop Directions: To fry these crab cakes in a pan, simply melt the butter over medium heat and fry the crab cakes for 3 to 4 minutes per side.
Frequently Asked Questions
Can I eat crab cakes on the keto diet?
With a few easy substitutions, you can enjoy crab cakes while following a keto diet. Instead of using breadcrumbs, swap out with almond flour or crushed pork rinds. And use real crab meat! Don’t use imitation crab, as it contains a surprising amount of carbs.
How long do keto crab cakes last?
Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Once they’re completely cool, place them in freezer bags and freeze them for up to three months.
How many carbs are in a keto crab cakes?
This keto crab cake recipe has 2.4g of carbs and 1.1g of fiber per serving. That comes to 1.3g net carbs per crab cake.
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This keto mug brownie is gooey and decadent, and serves just one person. It’s the perfect single-serve dessert when you need chocolatey goodness but you don’t want the leftovers.
Air Fryer Crab Cakes Recipe
Making keto crab cakes in your air fryer means less mess and less clean up. This air fryer crab cake recipe is easy to make and absolutely delicious. You wouldn't know they are grain-free and healthy! Stovetop instructions included.
5 from 23 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: air fryer crab cakes, keto crab cakes
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 cakes
Calories: 185kcal
Ingredients
Crab Cakes
- 8 ounces lump crab meat (canned is fine, but drain well)
- ¼ cup keto cracker crumbs (can sub almond flour or crushed pork rinds)
- 2 tablespoon chopped fresh parsley
- 1 green onion, sliced
- ½ teaspoon Old Bay seasoning (or other fish seasoning)
- ½ tsp salt
- ¼ teaspoon pepper
- 1 large egg
- 1 tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- 2 tablespoon melted butter
Spicy Mayo
- ¼ cup mayonnaise
- 1 teaspoon sriracha
- ½ teaspoon Cajun seasoning (more to taste – it can be very salty)
US Customary – Metric
Instructions
In a large bowl, break up the crab meat with a fork. Stir in the cracker crumbs, parsley, green onion, Old Bay, salt, and pepper until well combined.
Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about ¾ inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.
Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack.
Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.
For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.
Video
Notes
Stovetop Directions: To fry these crab cakes in a pan, simply melt the butter over medium heat and fry the crab cakes for 3 to 4 minutes per side.
Storage Information: Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Once they’re completely cool, place them in freezer bags and freeze them for up to three months.
Nutrition Facts
Air Fryer Crab Cakes Recipe
Amount Per Serving (1 crab cake)
Calories 185Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Carbohydrates 2.4g1%
Fiber 1.1g4%
Protein 13.5g27%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Comments
Annette says
Great recipe. Will be sure to make them again. They are all crab with only enough fillers to keep them from falling apart. I was short on time; so, they were in the freezer for 10 minutes rather than the refrigerator for 30 min. I used Italian flavored bread crumbs because that’s what I had in my pantry! Very easy to make and tasty. Best eaten right out of the fryer. Still good even after they cooled.Reply
jeanne says
can’t rate since I haven’t made these w/this recipe, yet….wondering if they actually are crispy on the outside? TIA!
Reply
Carolyn says
When first cooked, yes. If you let them cool and re-heat them, it’s harder to get the crisp again.
Reply
Anita says
i love crabcakes. how great to be able to eat them again.
Reply
Murphy says
Delicious- tue crab flavor without the fillers. Very easy!Reply
Wendy Shelledy says
these are on my birthday dinner menuReply
Gail O says
Made these 3 days ago from leftover crab from the day before to go with our lemon shrimp for dinner.. They were so very easy to make and absolutely delicious. My brother enjoyed these immensely and he is not keto. We will be making these again.Reply
Cathy Snow says
This is an excellent recipe! I used leftover redfish and added some chopped jalapeños and will definitely make these again!Reply
Hope says
This is a quick light meal, packed with flavor. I served it along with an arugula salad with a lemony dill dressing. Since I don’t live in the PNW anymore, I used canned crab. I suggest, rinse it under cold water, and allow it to drain (uncovered) overnight in the fridge. This helps to dry it out. Another great recipe from All Day I Dream About Food!Reply
Debbie Huewe says
Do you find you need to preheat your Air Fryer? Every time we used our Air Fryer, the food came out cold or under cooked, nothing like fried. Since we started pre-heating our A.F. oven, we had more success in using it..
Reply
Carolyn says
Air fryers differ quite a bit but none of the ones I’ve owned need preheating.
Reply
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