Keto Mini Crab Cakes w Cajun Mayo

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Keto Mini Crab Cakes w Cajun Mayo

This recipe serves as either a snack or a party appetizer. Mini crab cakes make great finger food and can easily be keto-friendly without your non-keto friends/family noticing. Paired on the side is a warm dish of cajun mayo dipping sauce, adding a little extra heat and citrus flavor.

Jessica L.

  • Net Carbs

    1.2 g

  • Fiber

    0.8 g

  • Total Carbs

    2.1 g

  • Protein

    24.3 g

  • Fats

    9.5 g

194 cals

Keto Mini Crab Cakes w Cajun Mayo

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Crab, Canned, Drained

    Crab, Canned, Drained

    2 can - each 6 1/2 ounce net weight

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon, shredded

  • Almond Flour

    Almond Flour

    1 teaspoon

  • Green Onions

    Green Onions

    ½ tablespoon, chopped

  • Mayo

    Mayo

    2 teaspoon

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Lemon Pepper Seasoning

    Lemon Pepper Seasoning

    ⅛ teaspoon

  • Paprika

    Paprika

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Cayenne

    Cayenne

    ⅛ teaspoon

  • Mayo

    Mayo

    2 teaspoon

  • White Pepper, Ground

    White Pepper, Ground

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Oregano, Dried

    Oregano, Dried

    ¼ teaspoon

  • Garlic, Powder

    Garlic, Powder

    ⅛ teaspoon

  • Cayenne

    Cayenne

    ⅛ teaspoon

  • Paprika

    Paprika

    ½ teaspoon

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    ½ teaspoon

Recipe Steps

steps 5

40 min

  • Step 1

    Preheat an oven to 350 degrees. In a mixing bowl, combine drained canned crab with the parmesan, almond flour, chopped green onion, mayo, and the first round of seasonings: salt, pepper, lemon pepper, paprika, onion powder, and cayenne.
    Step 1
  • Step 2

    Form approx. 8-10 crab cakes that are about 2 TB of crab mix each. Simply form each portion into a ball and press into a patty on a sheet tray lined with parchment paper.
    Step 2
  • Step 3

    Bake the tray for about 25 minutes, no flipping required.
    Step 3
  • Step 4

    While the crab cakes cool momentarily, make the dipping sauce by whisking together all remaining ingredients. You may microwave the mayo-based dip for up to 10 seconds if you wish.
    Step 4
  • Step 5

    Serve the crab cakes with the cajun mayo and extra lemon wedges.
    Step 5

Comments 4

  • Anonymous

    Anonymous 3 years ago

    Does the sauce start with the 4 tbsp of Mayo?

    • recipewriter

      recipewriter 3 years ago

      Yes, correct!

  • Bananarama13

    Bananarama13 4 years ago

    I did pork rinds instead of almond flour. And added an egg to help bind. Baked them for 30 since mine were larger. Broiled them for a couple minutes at the end for a little more color. Fantastic!

    • Jseay82

      Jseay82 4 years ago

      These are wonderful