Crab cakes are a great keto choice for lunch or dinner, as long as they don't contain any bread or cracker fillers that could push up the carb content. These keto crab cakes bake on a parchment-lined pan for easy preparation and cleanup.
Whisk the egg in a large bowl. Add the mayonnaise, dijon mustard, old bay seasoning, lemon juice, and salt. Whisk well to combine.
Add the crab meat and the crackers and gently stir, being careful not to break up the crab meat too much. Cover and refrigerate for 30 minutes to firm up.
Heat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
Remove the crab mixture from the fridge and divide it into even cakes roughly 2.5-inches in diameter. Do not flatten them. Place them on the baking sheet. Brush the top of the crab cakes with the melted butter (optional).
Bake for 13 to 16 minutes, until lightly browned around the edges. For extra color and crispiness, broil for one to two minutes on high. Remove from the oven and enjoy!
3 servings
1 crab cake
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
