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+ servings

Crispy Crab Cakes

Prep Time10 mins
Cook Time20 mins
Resting Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: cleanketo, keto, low carb, paleo, whole30
Servings: 12 cakes
Calories: 155kcal


  • 3 large eggs
  • cup Paleo mayo (homemade, or brands such as Chosen Foods or Primal Kitchen)
  • 1 Tbsp stone-ground mustard
  • tsp Old Bay Seasoning
  • 1 Tbsp lemon juice
  • ¼ tsp sea salt
  • 4 6 oz cans of crab meat, well drained
  • 1 cup pork panko, or crushed pork rinds (3 oz)
  • 4 Tbsp butter, melted


  • Whisk the eggs in a large bowl. Add the mayonnaise, mustard, seasoning, lemon juice, and salt. Whisk well to combine.
  • Add the crab meat and the pork rinds and stir to combine. Cover and put in freezer for 10 minutes to firm up.
  • Heat the oven to 425°F and line a baking sheet with parchment paper.
  • Remove the crab mixture from the freezer.
  • Using a 1/4 cup measuring cup, scoop crab mixture into even cakes onto baking sheet. Do not flatten them!
  • Brush the top of the crab cakes with the melted butter.
  • Bake for 15-18 minutes, until lightly browned around the edges.
  • Broil on high for 1-2 minutes at the end, until tops are golden brown and crispy.
  • Serve and enjoy!


Serving: 1cake | Calories: 155kcal | Carbohydrates: 0.4g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 512mg | Potassium: 171mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg