Authentic Maryland style crab cakes with just a few ingredients. 1/2 cup of finely crushed crackers (I used Ritz) (sub almond flour for keto/low carb alternative) In a medium bowl, mix the egg, mustard, hot sauce, Worcestershire and mayo. Fold crabmeat into the mixture.
To make low-carb crab cakes, you will use lots of the same ingredients that are in traditional crab cakes. If you have access to it, use fresh crab meat. If not, canned will work just as well. You only need one yolk for this entire recipe.
These are the best Gluten-free and Keto Crab Cakes out there. They are easy to make and are made with real claw crabmeat and no breadcrumbs which usually is a filler ingredient that makes up at least 50% of other crab cakes. My husband has been making them for 30 years and has agreed that I can share this recipe with you.
Lump crab meat comes from the body of the crab, is off-white in color, and is sturdy enough to hold together when mixing with a fork. The best, freshest crab you can afford is going to make a big difference in the outcome of these crab cakes. While canned crab will work in the end, it won’t provide the best flavor.