Gluten-Free Keto Dungeness Crab Cakes

Image Credit: Wholesome Yum

Keto and gluten-free diets, whether it be for personal reasons or medical reasons, are becoming more and more popular. Both have its pros and cons, and both are very much protein-based diets. Dungeness crab offers not only high protein, but low carb and low calories, which makes this the perfect meat to eat when trying to live a healthy life. 

While eating Keto or gluten-free is not bad for you, numerous people choose to eat this way as a lifestyle choice and describe an increase in their overall health and wellness after changing their diet. However, like with any diet or lifestyle change, individuals should contact their primary care physician or nutritionist to learn about how it may affect them. 

A brief overview of both Keto and gluten so you have a better understanding going into the recipe: 

  • “Gluten is a protein found in most grains. The gluten found in wheat, barley, rye and triticale (a cross between wheat and rye) can trigger serious health problems or other insensitivities. While other grains such as corn, rice and quinoa also contain gluten, they don't seem to cause the same problems as wheat, barley, rye and triticale,” (Mayo Clinic). 
  • A ketogenic diet (Keto) “aims to force your body into using a different type of fuel. Instead of relying on sugar (glucose) that comes from carbohydrates (such as grains, legumes, vegetables, and fruits), the keto diet relies on ketone bodies, a type of fuel that the liver produces from stored fat,” (Harvard Health). 

With only 10 simple ingredients, these gluten-free, keto-friendly Dungeness crab cakes are bound to make it into your recipe book. There are no fillers, are light and healthy, as well as taste absolutely delectable. 

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins


  • 1 lb lump (Dungeness) crab meat
  • 1/2 cup onion (chopped finely)
  • 3 tbsp blanched almond flour (or golden flaxseed meal for nut-free)
  • 1/4 cup egg white
  • 2 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp mustard
  • 1 tbsp dried parsley
  • 1 tbsp Old Bay seasoning
  • 2 tbsp olive oil (divided)


  1. Grab your skillet and heat a splash of olive oil over medium heat. Chop your onions and saute them until fairly browned for about 10 minutes. 

  2. While you saute, mix all remaining ingredients aside from the Dungeness crab meat and remaining olive oil. Combine well and add in sauteed onions while then folding in crab meat. Be gentle to keep crab meat in lumps and to not break apart.

  3. Once everything is mixed up, form crab patties (8) and place on a lined baking sheet. 

  4. Refrigerate patties for at least 30 minutes to help the meat stay together during the next step. 

  5. Lastly, fry crab cakes on a skillet over medium heat, in two batches of four. Use about two teaspoons of oil for each batch, and cook for about 3-5 minutes per side, until browned.

This recipe can be made from lump crab or you can definitely use live Dungeness crab that you have cooked and cleaned yourself, which will make it even more fresh and delicious! 

Head on over to Fathom Seafood’s site to purchase the Dungeness crab for your recipe and you will receive it within 24 hours of placing your order. If this will be your first order, use code FATHOM10 and get 10% off! 

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published