Keto Lump Crab Cakes with Horseradish Dip

Some occasions call for fancy recipes. While this Jumbo Lump Crab Cake recipe is not an everyday dish you’d want to share with the kids, it’s the perfect appetizer (or even main course) for a special occasion.

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This recipe is: KETO, PALEO, & WHOLE30 Approved

Keto Crab Cakes Recipe

With the cost of jumbo lump blue crab meat being a tad on the high-end, this recipe is scaled down to only use a 1/2 pound, which yields about 5 small crab cakes. And by using pork rind crumbs as the binder, rather than traditional panko crumbs, these crab cakes are low carb, only 1g per cake!

For the Horseradish Dip, make sure you use a brand of prepared horseradish that does not use corn syrup or sugar. It’s tough to find, but they’re out there. If you can’t find any, grate a bit of fresh horseradish into the dip instead. And don’t skimp on the fresh lemon juice. It’s the perfect compliment to these decadent crab cakes!

Keto Lump Crab Cake Recipe

Low-Carb Lump Crab Cakes with Horseradish Dip

Yield: 5 crab cakes
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes


Crab Cakes

Horseradish Dip

  • 1/2 cup Mayo (no sugar added)
  • 1/2 Tbsp Prepared Horseradish (no sugar - Gold's is a good brand)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika


Crab Cakes

  1. Gently dry the jumbo lump crab meat on paper towels, being careful not the break apart the lumps.
  2. In a small mixing bowl, combine the mayo, mustard, seasoning, and lemon juice. Stir until smooth.
  3. Add crab meat, pork rind crumbs, and egg yolk, gently folding together just until coated and combined, again being careful not to break apart the crab meat. Gently form about 4 crab cakes and place on a foil-lined baking sheet.
  4. With the broiler on HIGH heat, place the crab cakes on the top rack. Let the crab cakes cook under the broil until browned and crispy on top, about 5-7 minutes.
  5. Serve right away with Horseradish Dip.

Horseradish Dip

  1. Combine all dip ingredients and stir until smooth.
  2. Can be made in advance and stored in the fridge until ready to use.


  • Don't have any Old Bay? You can use Cajun Seasoning in a pinch, it will just have a little extra spiciness.
  • Doubling the recipe? Just use 1 whole egg (whisked well) rather than 2 egg yolks.

Nutrition Information:
Yield: 5 Serving Size: 1 crab cake
Amount Per Serving: Calories: 486Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 178mgSodium: 680mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 36g

This data was provided and calculated by a third party and accuracy can not be guaranteed

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