This Maryland Style crab cake recipe is easy to make and has no fillers! With minimal ingredients, you can make gluten-free, Whole 30, and keto-friendly crab cakes that are healthy and delicious.
I love a good crab cake! It is so good to eat in a sandwich, these Air Fryer Potato Fries, or some fresh summer salad.
So I am going to this healthy version of Maryland Style crab cakes are pretty legit.
Because Tom’s family is from Maryland! So he can vouch for that!
Now his parents just moved to Charleston, SC after retirement. Our must-order is still crab cakes whenever we visit them!
During this stay home quarantine, we have been craving a good Maryland crab cake a lot.
There fore, I set out to create a delicious crab cake recipe that doesn’t have all of those unnecessary ingredients but doesn’t lack any of that Maryland Style jumbo lump crab cake goodness.
What are Maryland Crab Cakes?
The signature ingredient in a Maryland crab cake is the iconic Maryland Blue Crabmeat.
‘Restaurant style’ crab cakes tend to have large chunks of crab meat, making it the star of the show.
‘Boardwalk style’ crab cakes generally have smaller pieces of crab meat with breadcrumbs and Old Bay seasoning.
Traditionally, they are breaded and deep-fried to give them that golden crunchy crust with a delicate center.
What Makes These Keto Crab Cakes Healthy?
When it comes to making healthy recipes, I like to keep it simple with minimal ingredients. This recipe only calls for 8 ingredients:
- Whole 30 approved mayo
- Dijon mustard
- New Bae Seasoning (or old bay)
- Chopped fresh parsley
- Lemon juice
- Jumbo lump crab meat, drained
- Coconut flour
Keto: Low Carb, High Protein
Since these keto crab cakes have no filler, they are made up of mostly crab meat (hello protein!), packed with protein and low in carb.
I used Whole 30 approved condiments like this
that are made with all clean and wholesome ingredients.
Coconut Flour to Replace Breadcrumbs
Instead of breadcrumbs used in traditional crab cake recipes, I used coconut flour to keep this recipe gluten-free and low carb/keto-friendly.
No Frying Needed
In addition to using all healthy ingredients, these keto crab cakes are baked instead of fried so you can eat them guilt-free.
What Type of Crab Meat Should I Use?
As I previously mentioned, Maryland crab cakes typically use meat from the Maryland Blue Crab.
Jumbo lump crab meat is going to be the best option for these crab cakes, and whatever kind of crab meat that you can get fresh is best.
Remember: the fresher the better!
Since the crab meat is the main ingredient in this recipe.
I would suggest avoiding canned crab meat and stick to what is available at your seafood counter.
If jumbo lump crab meat is a little out of your budget, you could also use lump crab meat or backfin as long as it’s fresh!
How to Serve These Maryland Crab Cakes
These carb cakes are so versatile, they can be served with a variety of side dishes.
One of my favorite ways to serve these crab cakes is with a nice piece of corn on the cob, but these crab cakes also go great on top of a bed of greens and made into a salad.
My air fryer potato fries are the perfect starchy side dish or you can serve them with some roasted/grilled veggies if you want to keep things low carb.
Tips for the Perfect Keto Crab Cakes
This crab cake recipe really is simple, but to give you even more confidence I’ve included some of my no-fail tips to making the perfect crab cake.
- Drain the crab meat
Too much moisture will make it hard to form and can easily fall apart during cooking.
- GENTLY mix in the crab meat
You want to keep the lumpiness of the meat intact for this recipe, so be sure you’re mixing carefully to make sure the crab meat doesn’t break apart.
- Let the mixture marinate in the fridge.
Letting your mixture sit in the fridge for at least an hour will make this recipe more flavorful, and it will provide a better texture/consistency for forming your crab cakes as well.
The coconut flour will help absorb some of the moisture making it easier to shape.
If possible, let your mixture sit overnight for the best results.
- Fresh is best.
Remember to use the freshest crab meat that you can find for any crab cake recipe.
What is your favorite way to eat crab cakes? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these other Easy Main Recipes:
- 1 lb Jumbo lump crab meat, drained
- 1/4 cup mayo (Whole 30 approved)
- 1 egg
- 2 tsp Dijon mustard (Whole 30 approved)
- 2 - 3 tsp New Bae Seasoning (or old bay)
- 2 tbsp fresh parsley (chopped)
- 1 lemon (divided)
- 1 1/2 Tbsp coconut flour *
- Additional Salt to taste
- In a medium bowl, whisk together mayo, dijon mustard, egg, 1/2 lemon squeezed, and seasoning.
- Gently remove the crab meat from its container, drain it, then place the crab meat on a piece of paper towel to absorb additional moisture.
- Add crab meat, coconut flour, and chopped parsley into the sauce. Gently combine everything together using a spatula or spoon. You don't want to mix too hard to break the lump meat apart.
- Let the crab cake mixture sit in the fridge for at least half an hour to thicken the mixture, and meld the flavor.
- Form 4 – 6 crab cakes. Broil for 9 – 11 minutes.
- Serve with the other half of the lemon sliced, more chopped parsley, and of course a generous smudge of your tartar sauce, chipotle mayo, or any of your favorite sauce.
* If using almond flour or panko breadcrumbs, sub for 3 heaping tablespoons of it.
** If using almond flour, for best result, let the crab cake mixture sit in the fridge overnight to prevent them from breaking during cooking process.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 108mgSodium: 416mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.