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Keto Crabcakes & Dill Remoulade

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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!

Ingredients for Dill Remoulade
 1 cup mayonnaise
 1 oz capers, and splash of caper juice
 5 cornichon pickles
  cup fresh dill
Ingredients for Crab Cakes
 16 oz lump crabmeat
 2 tbsp mayonnaise
 1 tbsp Old Bay seasoning
 2 eggs
 ½ tbsp Dijon mustard
Directions for Dill Remoulade

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.


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.


Set aside, and keep cool in the fridge.

Directions for Crab Cakes

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.


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


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


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.)


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.



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

Nutrition Facts

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

Servings 4

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.