When you want a flavorful meal that is high in protein, low in carbs, and so easy to make, try these homemade Whole30 and Paleo Crab Cakes using canned crab. This gluten-free recipe is also made grain-free using almond flour.

homemade gluten-free whole30 crab cakes cooked and served on a white platter.

One of my favorite easy weeknight meals are these homemade Crab Cakes. This gluten-free and grain-free recipe takes minimal effort and is really satisfying.

Serve your Crab Cakes with a salad, Whole30 coleslaw, steamed veggies, or whatever side dish you like.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips
5 Recipe FAQs
6 More Gluten-Free Main Dishes You Might Like
7 Don’t Miss These Whole30 Recipes!
8 Whole30 & Paleo Crab Cakes With Almond Flour

Why You Need This Recipe

  • You can enjoy homemade crab cakes without the gluten, grains, or dairy. This recipe is great for people who have special dietary needs or who are following a Whole30 clean eating diet.
  • These Maryland-style crab cakes are full of texture and flavor! They have a browned crispy exterior with a moist, flavorful interior. I think you’ll agree they are the best crab cakes you’ve ever made.
  • Serve this dish with tartar sauce, sugar-free ketchup, or plain.

Key Ingredients

ingredients with labels for making gluten-free and whole30 crab cakes recipe.

The ingredients for these almond flour crab cakes are pretty easy to find. The simple ingredients means that you can make this on a busy weeknight or for a special occasion.

  • I recommend using canned crab meat which is cheaper and easier to find than fresh crab meat.
  • You’ll also need a little filler like almond flour. You should be able to find it at your local grocery store.
  • The flavor comes from mayo, lemon juice, cayenne pepper, and onion.
  • A large egg helps hold the wet ingredients together.
  • Olive oil is used to fry the crab cakes. You could also use coconut oil.

See the recipe card at the end of this post for the exact measurements.

Recipe Steps

Let me show you the steps for making this great recipe.

process shots for gluten free crab cakes.

Step One

Combine the ingredients for the crab cakes in a medium or large bowl, including the canned crab meat, onion, 1/3 cup of almond flour, mayo, lemon juice, and cayenne pepper.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Line a baking sheet with parchment paper and then use your hands to form the crab cakes using the mixture you just made.

Step Three

Use your hands to form 8 patties, and dip each one into the extra almond flour.

Chill the patties before frying them for best results.

Step Four

Heat the olive oil in a non-stick large skillet and pan fry the patties for a few minutes on each side over medium heat or medium-high heat, or until they are golden brown and crispy on the outside.

You can use paper towels to pat away any excess oil after removing from the large sauce pan.

Serve plain or with a side of tartar sauce or sour cream. It’s also nice to serve with with fresh lemon wedges.

I hope you agree that the Keto Crab Cakes are as good as any you’ve ever had.

With just a few net carbs per serving, they’re a favorite way to get lots of flavor without breaking the Whole30 or low carb diet rules.

gluten-free low-carb and keto crab cakes served with fresh parsley and lemon slices.

Recipe Tips

  • Serve your Crab Cakes with a salad, coleslaw, steamed veggies, or whatever side dish you like.
  • You can use fresh jumbo lump crab meat in this recipe, but you will need to pat it dry to try and remove the excess moisture.
  • This recipe can be adapted to your taste. Feel free to add old bay seasoning, dijon mustard, Worcestershire sauce, hot pepper sauce, red pepper, black pepper, garlic powder, celery seed, or celery salt to the crab mixture. You can top the cab cakes with green onion or chopped parsley, if desired.
  • You don’t have to use almond flour in this recipe, but it’s a nice way to keep the recipe grain-free and low-carb.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

What gluten-free flour do you like?

For this recipe I used almond flour in place of bread crumbs for this recipe. You could also use coconut flour, but I tested it using one cup almond flour.

What kind of mayonnaise do you recommend?

I like using avocado oil based mayonnaise brands like Primal Kitchen. Just look for any good paleo mayo.

Can I use fresh crab meat?

Yes, but you will need to pat it dry to try and remove the excess moisture. I also have a recipe for Air Fryer Crab Cakes that uses fresh crab meat as opposed to canned.

fork up close with a bite of crab cake on it to show texture.

More Gluten-Free Main Dishes You Might Like

Don’t Miss These Whole30 Recipes!

Whole30 Vanilla Chia Pudding

Whole30 Mashed Potatoes with Ghee and Almond Milk

Whole30 Coleslaw (Dairy-Free)

Whole30 Buffalo Chicken Salad

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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crab cakes served on a white plate with fresh lemon

Whole30 & Paleo Crab Cakes With Almond Flour

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5 from 1 review

Print Recipe

When you want a flavorful meal that is high in protein, low in carbs, and so easy to make, try these homemade Whole30 & Paleo Crab Cakes using canned crab. This gluten-free recipe is also made grain-free using almond flour.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 6–ounce cans crab meat
  • 1/2 onion, minced
  • 1 cup almond flour, divided
  • 1 egg, beaten
  • 1/4 cup dairy-free mayonnaise
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil

Instructions

  1. In a large mixing bowl, combine the crab meat, onion, 1/3 cup of the almond flour, egg, mayonnaise, lemon juice, and cayenne pepper. Stir gently to combine.
  2. Next, place the remaining 2/3 cup of the almond flour in a clean bowl. Line a baking sheet with parchment paper.
  3. Use your hands to form the crab meat mixture into 8 patties, placing each patty in the almond flour to lightly coat each side.
  4. Lay each coated patty on the baking sheet and refrigerate the patties for at least 20 minutes before frying them. Refrigerating the patties will help them stick together when you fry them.
  5. When you’re ready to fry the patties, heat up a tablespoon of oil in a large nonstick skillet over medium heat.
  6. Place the patties into the hot skillet and let them cook for 3-4 minutes on each side, or until they are golden brown. Depending on the size of your skillet, you may have to work in batches.
  7. Serve the crab cakes hot.

Notes

  1. Serve your Crab Cakes with a salad, coleslaw, steamed veggies, or whatever side dish you like.
  2. You can use fresh crab meat in this recipe, but you will need to pat it dry to try and remove the excess moisture.

Nutrition

  • Serving Size: 2 patties
  • Calories: 328
  • Sugar: 1.6 g
  • Sodium: 693.3 mg
  • Fat: 18.8 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 4.8 g
  • Fiber: 0.9 g
  • Protein: 24.1 g
  • Cholesterol: 112.6 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.