Keto Crab Cakes with Spicy Aioli Recipe

For the Crab Cakes:

1 lb (450g) lump crab meat, drained and picked through for shells

1/4 cup almond flour

1/4 cup mayonnaise

1 egg, beaten

2 green onions, finely chopped

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce (check for a sugar-free version)

1/2 teaspoon paprika

Salt and pepper, to taste

2 tablespoons olive oil, for frying

For the Spicy Aioli:

1/2 cup mayonnaise

1 tablespoon sriracha sauce (or to taste)

1 clove garlic, minced

1 tablespoon lemon juice

Salt, to taste

Prepare the Crab Mixture:

In a large bowl, combine the lump crab meat, almond flour, mayonnaise, beaten egg, green onions, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Mix gently until well combined, being careful not to break up the crab meat too much.

Form the Crab Cakes:

Shape the mixture into small patties, about 2-3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to firm up.

Cook the Crab Cakes:

Heat the olive oil in a large skillet over medium heat. Carefully place the crab cakes in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the skillet. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

Make the Spicy Aioli:

While the crab cakes are chilling, prepare the spicy aioli by whisking together the mayonnaise, sriracha sauce, minced garlic, lemon juice, and salt in a small bowl. Adjust the seasoning and spiciness according to your preference.

Serve the keto crab cakes warm with a dollop of spicy aioli on top or on the side for dipping.

These Keto Crab Cakes with Spicy Aioli are perfect for a sophisticated appetizer, light lunch, or dinner. The combination of the tender, flavorful crab cakes with the creamy, spicy aioli makes for a deliciously satisfying keto-friendly meal. Enjoy the rich flavors and textures without the worry of added carbs!