clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
crab cakes served on a white plate with fresh lemon

Whole30 Crab Cakes With Almond Flour

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

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


Units Scale
  • 2 6ounce 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


  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.


  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.


  • 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

Keywords: crab cakes using canned meat, almond flour crab cakes