Keto Parmesan Crusted Crab Cakes with Garlic Butter Pan Fry

How to Make Keto Parmesan Crusted Crab Cakes with Garlic Butter Pan Fry

1. 1

   Step 1: Mix the crab cake base

   In a bowl, gently fold together the crab meat, almond flour, egg, mayonnaise, lemon zest and juice, and chopped parsley until just combined; take care to keep some lumps of crab intact for texture. Season lightly with salt and freshly ground black pepper to taste and avoid overmixing so the cakes stay tender and crab-forward.

   For this step

   • 12 ozJumbo lump crab meat
   • 1/2 cupAlmond flour (blanched)
   • 1 largeLarge egg
   • 2 tbspMayonnaise (full-fat)
   • 1 smallFresh lemon (zest and 1 tbsp juice)
   • 2 tbspFresh parsley, finely chopped
   
2. 2

   Step 2: Form and crust the cakes

   Divide the mixture into four even portions and shape each into a compact patty about 3 inches wide and 1 inch thick. Place the grated Parmesan in a shallow dish and press each patty into the cheese to form an even coating on both sides, then transfer to a tray and chill for 10 minutes to help them hold together while frying.

   For this step

   • 3/4 cupGrated Parmesan cheese (for coating)
   
3. 3

   Step 3: Pan-fry until golden

   Heat a large nonstick or stainless-steel skillet over medium-high and add the oil and 1 tablespoon of butter. When shimmering, add the crab cakes and cook undisturbed until a deep golden crust forms, about 3–4 minutes per side, then transfer to a plate while you make the finishing garlic butter.

   For this step

   • 2 tbspNeutral oil (avocado or light olive oil)
   • 2 clovesGarlic cloves, minced
   
4. 4

   Step 4: Make garlic butter and baste

   Reduce heat to medium, add remaining butter to the same pan and stir in the minced garlic; cook for 30–45 seconds until fragrant but not browned. Return the crab cakes to the pan briefly and spoon the garlic butter over them for 30–60 seconds to glaze and finish cooking, then remove from heat and squeeze a little fresh lemon over the top.
   
5. 5

   Step 5: Rest and serve

   Let the crab cakes rest on a paper towel-lined plate for a minute to absorb excess butter, then transfer to a serving platter and garnish with extra parsley and lemon wedges. Serve hot with a simple green salad, low-carb remoulade, or steamed vegetables for an elegant low-carb meal.

1. In a bowl, gently fold together the crab meat, almond flour, egg, mayonnaise, lemon zest and juice, and chopped parsley until just combined; take care to keep some lumps of crab intact for texture. Season lightly with salt and freshly ground black pepper to taste and avoid overmixing so the cakes stay tender and crab-forward.
2. Divide the mixture into four even portions and shape each into a compact patty about 3 inches wide and 1 inch thick. Place the grated Parmesan in a shallow dish and press each patty into the cheese to form an even coating on both sides, then transfer to a tray and chill for 10 minutes to help them hold together while frying.
3. Heat a large nonstick or stainless-steel skillet over medium-high and add the oil and 1 tablespoon of butter. When shimmering, add the crab cakes and cook undisturbed until a deep golden crust forms, about 3–4 minutes per side, then transfer to a plate while you make the finishing garlic butter.
4. Reduce heat to medium, add remaining butter to the same pan and stir in the minced garlic; cook for 30–45 seconds until fragrant but not browned. Return the crab cakes to the pan briefly and spoon the garlic butter over them for 30–60 seconds to glaze and finish cooking, then remove from heat and squeeze a little fresh lemon over the top.
5. Let the crab cakes rest on a paper towel-lined plate for a minute to absorb excess butter, then transfer to a serving platter and garnish with extra parsley and lemon wedges. Serve hot with a simple green salad, low-carb remoulade, or steamed vegetables for an elegant low-carb meal.