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Keto Crab Cakes


  • 8 Oz Jumbo Lump Crab Meat
  • 1/4 Cup Avocado Mayo
  • 1 Large Egg
  • 1/2 Tbsp Dijon Mustard
  • 1 Tsp Coconut Aminos
  • 1 Tsp Fiish Sauce
  • 1 Tsp Apple Cider Vinegar
  • 1/4 Cup Cauliflower, grated
  • 4 Tbsp Avocado Oil
  • 1 Tbsp Almond Flour
  • Lemon Wedges, for serving


  1. In a medium-sized bowl, mix all ingredients except avocado oil together. Carefully fold the mixture to evenly distribute ingredients.
  2. In a medium skillet over medium heat, add avocado oil or ghee and heat until shimmering.
  3. Using a 1/3 cup measuring cup, scoop up part of the crab mixture to mold into a cake. Avoid packing the mixture down too tightly. Add crab cake to the pan and repeat with the remainder of the base.
  4. Cook crab cakes for 2-3 minutes per side, or until slightly golden on each side.
  5. Serve warm with a green salad and lemon wedges.