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Mini Crab Cakes
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5 from 1 vote

Mini Crab Cakes

Mini Crab Cakes are a tasty, low carb version of a crab cake.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 mini crab cakes
Calories 92kcal


  • 2 jumbo eggs
  • ¼ cup mayonnaise I use Duke's mayonnaise.
  • 2 teaspoon Old Bay Seasoning
  • 2 teaspoon granulated onion
  • ½ cup almond flour
  • ½ teaspoon pepper
  • 1 pound crab meat
  • ¼ cup butter


  • In a large bowl, beat the eggs.
  • Add the mayonnaise, Old Bay Seasoning, onion, almond flour and pepper then stir to combine.
  • Check the crab meat for any shells then add it to the egg mixture and blend until combined.
  • Using a 1/4-cup measuring cup, measure 12-crab cakes and place them on a plate.
  • Shape each crab cake into a patty.
  • In a large skillet, melt the butter over medium heat.
  • Add the crab cakes to the skillet. I usually cook four crab cakes at a time so I have plenty of room to flip the crab cakes over.
  • Once the crab cakes have browned, flip them over and brown them on the other side.
  • Remove to a platter and keep warm while you cook the rest of the mini crab cakes.
  • Serve hot.


Calories: 92kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 363mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg