Golden and lightly crispy on the outside, tender and savory on the inside! These Japanese-inspired cabbage pancakes are packed with sweet crab meat, fresh green onions, and eggs. Finished with creamy mayonnaise, a tangy umami-rich sauce, and toasted sesame seeds, they’re a delicious low carb twist on traditional okonomiyaki.
Recipe notes and tips
What is okonomiyaki?
Okonomiyaki is a popular Japanese savory pancake traditionally made with shredded cabbage, flour, eggs, and various fillings such as pork or seafood. It’s typically topped with a sweet-savory sauce, Japanese mayonnaise, and other garnishes. This low carb version skips the flour and uses crab meat or tuna for a delicious seafood twist.
How do I keep the pancakes from falling apart?
Shred the cabbage very finely and drain the crab meat or tuna thoroughly to prevent excess moisture. Keep the pancakes relatively small, around 4–5 inches (10–12 cm) wide, and press the mixture together gently when shaping. Let the underside cook until firmly set before flipping with a wide spatula.
Since this recipe doesn’t contain flour, the pancakes will be more delicate than traditional okonomiyaki.
Can I use another protein instead of crab?
Absolutely! Canned tuna is an easy, affordable alternative to crab meat. Choose tuna in water, drain it thoroughly, and gently flake it before adding it to the mixture. Use the same amount as the crab meat.
Cooked shrimp or finely chopped cooked chicken also work well. Make sure to remove any excess moisture to help the pancakes hold together.
What can I use instead of tamari?
Regular soy sauce works just as well if gluten isn’t a concern. For a gluten-free version, choose certified gluten-free tamari.
What other toppings can I add?
For extra flavor and a traditional Japanese touch, sprinkle thinly sliced or crumbled nori (dried seaweed) over the pancakes before serving. It adds a delicious umami flavor and pairs beautifully with the crab or tuna. Toasted sesame seeds and extra green onions are also great additions.
Can I make these ahead?
Yes! Cook the pancakes ahead and refrigerate them in an airtight container for up to 3 days. Reheat in a lightly oiled skillet or air fryer until heated through and crispy around the edges. Add the sauce, mayonnaise, and toppings just before serving.
Storage and leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep the sauce and mayonnaise separate until serving. Reheat gently in a skillet to restore their lightly crispy exterior.