Keto Recipes - Created Date : 28.10.2019

Low Carb Crab Cakes w/ Roasted Red Pepper Sauce

Low Carb Crab Cakes w/ Roasted Red Pepper Sauce

Low Carb Crab Cakes w/ Roasted Red Pepper Sauce

Hey there peeps! Here’s something cool that most of you don’t know about me – I’ve cooked on television!

Yup, it’s true, I used up my fifteen minutes of (dubious) fame when I competed on The View’s Next Food Network Star (a precursor to the popular show currently on the Food Network) back in 2004.

Sadly, I didn’t win, though I did come in 3rd out of 16, and I had a GREAT time doing it. I went to NYC several times and got to meet Mario Batali, Bobby Flay, and Rocco DiSpirito in the process.

My favorite round was crab cakes, which I love, and Bobby Flay was our celebrity chef guest judge. I did a trio of crab cakes (Maryland, Southwestern, and Asian) which were pretty awesome (she types modestly) if I do say so. Bobby (who was very nice in person BTW) must not have hated them, because I’m happy to say I made it to the next round.

I’d love to share those crab cake recipes with you – but along with the tapes of the shows, they got lost somewhere in our travels. But not to worry, since none of those recipes were low carb or gluten free, and they certainly weren’t Whole 30 compliant, I put together a crab cake recipe that meets all of those criteria.

Are they as good as my competition crab cake recipes? No. Those had lots of decadent ingredients in them that I couldn’t use for these (like a yummy tequila mango sauce, nom nom nom!) However, while these low carb crab cakes might not be winning me any contests, they are still pretty delicious – and so much healthier for you!

I’d venture to guess that even Bobby Flay would approve, since the minimal ingredients highlight the delicately sweet flavor of the crab. Which is as it should be because good crab meat doesn’t really need anything to make it taste amazing. Except this roasted red pepper sauce – which tastes great with almost everything!

Low Carb Crab Cakes w/ Roasted Red Pepper Sauce


A delicious low carb and gluten free crab cake recipe that is simple to make but impressive enough for special occasions!



1 cup lump crab meat

1 egg, beaten

2 tsp dijon mustard

1 Tbsp fresh lemon juice

2 tsp Old Bay seasoning

2 Tbsp parsley, chopped

1.5 Tbsp coconut flour

2 Tbsp coconut oil


Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl. In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth. In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly. Gently add the egg mixture to the crab, folding until combined. Then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much.

Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes and place carefully in the hot oil. Cook for about 2-3 minutes per side or until golden brown. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.

Did you make this recipe?

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Reader Interactions


I just made these with a couple variations. No parsley because I don’t like it and a different sea food seasoning because it’s what I had on hand and I fried mine in butter. But this was seriously sooooo delicious and I love this roasted red pepper sauce. I’m going to eat it in all the things!!!! I will be making these a lot! Thank you!!!

I am taking all this except the coconut flour and stuffing it into mushroom caps- i used a bit of cream cheese to make it all stick together a little more, and I didnt have fresh parsley so i finely diced a green onion – the raw mixture tastes delicious, and the smell of it roasting in the oven is divine! I am going to make the sauce to drizzle over them and I expect this to be a favorite! Thanks for the base idea and inspiring me to create!

My husband made a pretty large batch of smoked salmon, enough that I had to think of a way to use some besides just eating it. I decided to use it instead of crab for this recipe and they were AWESOME! I served it with lemon cauli rice. This is a keeper!

I read through the comments and made a mental note of the Old Bay amount. I used 1/2 tsp and it was perfect with no other seasoning at all. I used fresh Dungeness crab meat at about 1 1/4 cup since this is not a big recipe. I made four cakes and my husband ate them and gave them a thumbs up.

Hi! I made these yesterday, and I wonder if there is a mistake in the ingredient list for the crab cakes. Is 2 tsp of Old Bay correct for only one cup of crab meat? This is the first time I ever made crab cakes, so I didn’t question it, but they came out incredibly salty and over seasoned., to our taste. I have since looked up other recipes online, and none of them used anywhere near that much Old Bay. I wonder if it was a misprint, and should have been 1/2 tsp of Old Bay. The Roasted Red Pepper sauce was wonderful; the only change I made was to substitute well-drained artichoke hearts for the avocado because we don’t like avocado. Mixed the leftover sauce in with some mayo today and used it on turkey sandwiches today. It was very tasty.

Please let me know about the crab cake recipe. Would love to keep them low-carb!

I made this and it turned out horrible! I was so disappointed! The coconut flower did not help keep the crab cakes together and of anything made more of a mess. The coconut oil was plenty hot enough, but I think I should have added more eggs. Not very much flavor either. :/ Oh well.

Sorry you didn’t like this one Megan, it’s a personal favorite of mine, so I’m not sure what went wrong. What kind of crab meat did you use? Usually most of the flavor comes from the crab meat, so if it was flavorless then maybe it just wasn’t great crab. I know even when I buy the same brand sometimes it’s sweet and awesome, and others just kind of “meh.” Also if it was primarily claw meat, which is really small pieces, it can fall apart easily. Just a thought!

We made these today for lunch and loved them! I had a pound of crab which meant I ended up tripling the recipe, but it worked great. Mine stayed together really well and were almost like “crab burgers” (we made 7 patties total, so they were large!). Really tasty. Will use your recipe again! Thanks!

I was so inspired to try these but I’m sad to say that, despite being extra careful handling them in the pan, the cakes completely fell apart. I ended up serving the cake parts over spinach with the sauce as dressing. Not a bad dinner, but I’m bummed. Is there anything I can do to help firm these guys up so they stay together in the pan?

We were talking about dinner tomorrow night and surf n turf came up. Nice alternative for the surf. I look forward to making this. Just started following your site and I am so pleased I found you. You are our food network star. Congrats for getting through and thank you for all your work. Do you also have a recipe book for those people who don’t have computers? Would make a great gift.

These look absolutely delicious. Also, I am hungry right now. I love your writing, recipes, and food photography! WOW! I have really been enjoying this website, and am bragging about you on FB and my blog. Can’t wait to try these. Yeah, coconut flour hasn’t shown up here in Northern Oregon. Although, I am sure I can order it online, or find a better health food store.

You can try almond flour if you have it – you just need something to give it a little crunch on the outside. You could also try ground flax if you have it, or even parmesan cheese but it would definitely alter the flavor a bit.

Sorry Mandy, I didn’t keep the numbers, I’ll try to remember to come back and post it but I doubt it will be much different – the coconut flour has some fiber carbs in it but that’s all that would have been subtracted and it can’t be more than another .5 grams per cake.

These crab cakes look so moist and delicious – and I love that there’s so much crab meat without a crazy amount of filler! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…

Thanks so much Patty! I think my mother probably has copies of it somewhere but it would be like finding a needle in a haystack! Next time I’m in CT I might see if I can locate a copy so I can post them here just for fun!

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper ›

Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education

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