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Keto Crabcakes & Dill Remoulade

  Published on July 24th, 2019
  Reading time: 2 minutes
  Last modified April 11th, 2023
ChefMichael SilversteinDifficultyIntermediateRating
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This recipe is really special to me… it’s inspired by the crabcakes I made for Gordon Ramsay that earned me a spot in the Top 20 on MasterChef Season 10!

The beautiful thing about this recipe, is just how simple and easy it is! The entire recipe is 5 (FIVE!) ingredients, all of which you can find at nearly any grocery store. I’ve also included the recipe for the simple, but delicious Dill Remoulade sauce to go with it — and you should make the sauce too! Its that good…

Oh, and did I mention the crabcakes WITH the sauce is almost ZERO CARBS? See macros below!

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Nutrition Facts

Serving Size 2, 2oz crab cakes, and 2oz sauce

Servings 4

0.4g
Net Carbs

Amount Per Serving
Calories 440.2
% Daily Value *
Total Fat 37.4g58%
Total Carbohydrate 0.4g1%
Dietary Fiber 0g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients for Dill Remoulade
 1 cup mayonnaise
  cup fresh dill
Ingredients for Crab Cakes
 2 tbsp mayonnaise
 2 eggs
 ½ tbsp Dijon mustard

Directions

Directions for Dill Remoulade
1

NOTE: You will need an immersion blender for this recipe, with the matching blending cup. If you do not have one, use a small food processor.

2

In the mixing cup, add all of the ingredients (listed above) and blend for 10–15 seconds until just combined.
Note: You do not want to blend too much, or it will turn to liquid.

3

Set aside, and keep cool in the fridge.

Directions for Crab Cakes
4

Using a cast-iron pan, heat the pan with enough oil to fully coat the bottom.
Note: I use reserved bacon grease, from cooking bacon, but you can also use avocado or coconut oil. You want the pan to be very hot prior to frying.

5

In a large mixing bowl, add crab meat, mayo, eggs, old bay, and dijon mustard.

6

Stir to combine, but do not over-mix. You want some crab lumps.

7

Using a measuring cup (I use ⅓ cup size for medium crab cakes), scoop some of the crab mix and carefully drop into hot oil. Fry on each side until golden brown - 2 to 3 minutes each side. (NOTE: You do not want to touch the crabcakes while frying. This could cause them to fall apart. Just place it gently, and flip once.)

8

Place on a plate lined with paper towels as they rest, and continue frying the rest, until you’ve used all of the crab mixture.

9

Serve!

Note: Serve with your favorite grilled veggies (i.e., asparagus), or serve over arugula!

Category, , Diet

Ingredients

Ingredients

Ingredients for Dill Remoulade
 1 cup mayonnaise
  cup fresh dill
Ingredients for Crab Cakes
 2 tbsp mayonnaise
 2 eggs
 ½ tbsp Dijon mustard

Directions

Directions

Directions for Dill Remoulade
1

NOTE: You will need an immersion blender for this recipe, with the matching blending cup. If you do not have one, use a small food processor.

2

In the mixing cup, add all of the ingredients (listed above) and blend for 10–15 seconds until just combined.
Note: You do not want to blend too much, or it will turn to liquid.

3

Set aside, and keep cool in the fridge.

Directions for Crab Cakes
4

Using a cast-iron pan, heat the pan with enough oil to fully coat the bottom.
Note: I use reserved bacon grease, from cooking bacon, but you can also use avocado or coconut oil. You want the pan to be very hot prior to frying.

5

In a large mixing bowl, add crab meat, mayo, eggs, old bay, and dijon mustard.

6

Stir to combine, but do not over-mix. You want some crab lumps.

7

Using a measuring cup (I use ⅓ cup size for medium crab cakes), scoop some of the crab mix and carefully drop into hot oil. Fry on each side until golden brown - 2 to 3 minutes each side. (NOTE: You do not want to touch the crabcakes while frying. This could cause them to fall apart. Just place it gently, and flip once.)

8

Place on a plate lined with paper towels as they rest, and continue frying the rest, until you’ve used all of the crab mixture.

9

Serve!

Note: Serve with your favorite grilled veggies (i.e., asparagus), or serve over arugula!

Keto Crabcakes & Dill Remoulade

Hi, I’m Michael Silverstein, the ‘Keto Chef’. As a recipe developer and food enthusiast, I want to share my love of food with you. I am passionate about healthy, low-carb food that actually tastes incredible. That’s why I’m writing my first cookbook! I also love baking gluten-free and sugar-free desserts, so if you’re in the Pittsburgh area, and want to try some tasty (and healthy) treats, email me for details on making an order. And stay tuned via Instagram for info on my pop-up dinner series coming soon!

I lost over 80 pounds last year on the Ketogenic diet. The key to my success was that I cooked every night and I always enjoyed what I was eating! Losing weight should NEVER be torture, starvation, or suffering. I have been developing recipes that are full-fat, low-carb, and leave you feeling totally nourished and satisfied. Whether dieting or not, food should be vibrant and exciting. Dinner should be warm and comforting. And I want to show people how easy it is to create stunning meals at home that are also healthy and super delicious! My goal is to create healthy food that’ll stick to your bones, while helping you lose a few pounds too! Check out a few of my recipes, and let me know what you think!

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