Gluten-Free Keto Friendly Crab Cake Lettuce Cups

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Prep Time: 15 min | Servings: 4 servings

These refreshing Crab Cake Lettuce Cups are Paleo- and keto-approved, serving savory crab cake–style filling in crisp lettuce cups—perfect for low-carb lunches or light dinners in just 25 minutes.

  • 2 Cartons of Handy Gluten-Free Keto Friendly Crab Cakes

  • ½ cup finely diced bell peppers (red, yellow, or both)

  • ¼ cup finely diced shallots or onion

  • ¼ cup mayonnaise

  • 1 egg, lightly beaten

  • 1 Tbsp Dijon mustard

  • Slight pinch of celery seed (optional)

  • Dash of hot sauce or cayenne (optional)

  • Salt & black pepper, to taste

  • Butter or keto-friendly oil for pan-searing

  • 8 large lettuce leaves (e.g. Bibb, romaine, or butter lettuce

  • Pick over and drain crab meat

  • Mince shallots, bell peppers, and herbs (if used)

  • Whisk together binders like mayonnaise, egg, mustard

  • Chill formed crab cakes briefly before cooking

  • Separate and wash lettuce leaves for assembly

  • In a bowl, whisk together mayonnaise, beaten egg, mustard, celery seed, hot sauce, salt, and pepper until smooth.

  • Gently fold in crab meat, diced peppers, and shallots—mix just until combined to preserve crab texture.

  • Form mixture into 4–6 small patties and chill in the fridge for 5–10 minutes to help hold shape.

  • Heat a skillet over medium heat and add butter or oil. Pan-sear crab cakes for about 3 minutes per side, until golden and cooked through.

  • Arrange each warm crab cake inside a lettuce leaf.

  • Serve immediately as low-carb lobster- or crab-style lettuce wraps.