How to Make Crab Cakes

⏲ ~28 min total · prep 13 · cook 15 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 lb lump crabmeat, drained and picked over
• 1/3 cup almond flour
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise
• 2 scallions, thinly sliced
• 1 1/2 tsp Old Bay seasoning
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tbsp olive oil, plus more for brushing
• Lemon wedges, for serving

Instructions

1. Position a rack 6 inches from the broiler and heat the broiler on high; line a rimmed half-sheet pan with foil and brush it with the olive oil.
2. Stir the mayonnaise, egg, Dijon, Old Bay, and lemon zest together in a bowl until no streaks of yolk remain.
3. Fold in the almond flour and scallions, then the crab, turning only until combined — visible lumps mean tender cakes.
4. Divide into 8 mounds and shape into 3-inch cakes about 1 inch thick; brush the tops lightly with more oil.
5. Broil 6 minutes until the tops are golden and the edges look set.
6. Slide a thin spatula under each cake, flip carefully, and broil 4 minutes more until the second side browns.
7. Let stand 3 minutes on the pan — they firm as they cool slightly — then serve with the lemon wedges.

Why this recipe works

• Broiler instead of a skillet The broiler cooks both sides with one careful flip and needs a fraction of the oil. Brushing the foil with olive oil is the only fat the cakes touch.
• Almond flour binder A third cup of almond flour holds the cakes together with almost no footprint on flavor. Old Bay and lemon zest do the seasoning work.
• Visible lumps, tender cakes Folding until the crab still shows in big pieces keeps the texture loose. Uniform mixing is how cakes end up dense.

Tips for making this recipe well

Rack position matters

Six inches from the broiler gives the tops color in the time the centers need. Any closer and the crust scorches before the cakes set.

Foil, brushed

Lining the pan with foil makes cleanup quick, and the brushed oil film stops sticking. Skip parchment here, since broilers can catch it.

The patient flip

Slide a thin spatula all the way under each cake before turning it. The first side has been doing the structural work, so the flip needs support, not speed.

Rest on the pan

Let the cakes stand three minutes on the pan after broiling. They firm as they cool slightly, and moving them early is when they shear.

Serving suggestions

Thirty-five minutes start to finish, and most of that is the broiler working while you set the table. Slide the pan onto a board, set out the lemon wedges, and let people take cakes straight off the foil while the edges are still crisp. Two or three cakes make a solid snack, and the batch comes in at 6.0 net carbs. The scallions and Old Bay read strongest when the cakes are warm, so time the broiler for when everyone is actually ready.

Storage and meal prep

Cooked cakes keep three to four days in a covered container in the fridge. Reheat them under the broiler for a short pass rather than in the microwave, which softens the edges. If you shape the cakes ahead, hold them covered in the coldest part of the fridge and broil when you are ready. Freezing shaped raw cakes works for two to three months. Broil from frozen, adding a few minutes and watching the color.

Variations worth trying

• No Old Bay in the house Use a pinch each of celery salt and paprika with the salt already called for. It approximates the blend well enough for one batch.
• Scallion swap Finely minced chives replace the scallions one for one. The zest and Dijon carry the brightness either way.
• Mini party cakes Divide into 16 smaller cakes and watch the color, since smaller cakes brown sooner on each side. Pull them early on the second pass.

Frequently asked questions

Broil or pan-fry?

Broiling keeps things hands-off and uses little oil, while pan-frying builds a deeper crust. This version picks the broiler to hold the total at 35 minutes.

Why almond flour instead of breadcrumbs?

It binds with far fewer carbs and stays quiet in the flavor. Breadcrumbs would push these out of keto range and dominate the crab.

How do I know when they are done?

The tops turn golden, the edges look set, and the second side browns after its 4 minutes. Seafood is cooked through at 145°F if you want to check with a thermometer.

Can I mix these up ahead?

Shape the cakes and refrigerate them covered until you are ready to broil. The shaped cakes hold together at least as well chilled.

What should I serve with them?

The lemon wedges do most of the work. A green salad on the side keeps the whole plate low in carbs.

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