Whole30 + Keto Maryland Crab Cakes

Name: Whole30 + Keto Maryland Crab Cakes
Prep time: 5 min
Cook time: 10 min
Yield: 6 crab cakes
Ingredients: 1 lb fresh lump crab meat (look for hand-picked at your seafood counter/refrigerator section.); 1 large egg; 1/4 cup mayo (I like Sir Kensington's avocado oil mayo); 1 tsp Primal Palate New Bae Seasoning (or Old Bay seasoning); 1 tbsp lemon juice; 1 tbsp coconut aminos; 1 tbsp dijon mustard; 2 tbsp chopped fresh parsley; 3 tbsp almond flour (can sub 1 tbsp coconut flour for nut free); 2 tbsp ghee (melted); 1/2 cup compliant Ketchup; 1 tbsp prepared horseradish; 1 tsp lemon juice; 2 tsp coconut aminos

December 16, 2019 maryswholelife 30 Comments

These Whole30 + Keto Maryland Crab Cakes are a healthier version of the classic Eastern Shore favorite. They are gluten free, dairy free, paleo, and made with very little filler!

This post is a long time coming! After living in Maryland for the last 20+ years (minus a brief stint in Charleston, SC), crab cakes have become one of my favorite foods. Crab cakes & football – it’s what Maryland does! The Eastern Shore is the ONLY place to get a good crab cake. I’ve ordered them in other cities (pre-Celiac diagnosis), and nothing compares! Since having to eliminate gluten from my diet, it’s been tough to find a crab cake that I can actually eat. Most are made with bread or bread crumbs, which help to bind everything together. I decided to create a recipe that is not only gluten free, but completely Whole30 compliant and Keto-friendly, too!

What type of crab should I use for these Whole30 + Keto Maryland Crab Cakes?

This is definitely going to depend on where you live and what is available at your grocery store! Make sure to look for “hand-picked” or “fresh-picked”, and to use the freshest crabmeat you can find. I use a combination of lump crab and backfin, which I found in a plastic container at the seafood counter (at Safeway). I would not recommend using canned crab meat (unless it is the type that is refrigerated at the seafood counter) or any fake crab meat for this recipe. Jumbo lump crab meat is going to be the most expensive, followed by lump, and then backfin.

What ingredients do I need for these Whole30 + Keto Maryland Crab Cakes?

Crab meat, lump or backfin – the most important ingredient and star of the show
1 egg
Mayo – my favorite Whole30 compliant brand is Sir Kensington’s Avocado Oil Mayo. I get a big jar at Costco.
Fresh parsley
Old Bay Seasoning or Primal Palate New Bae Seasoning
Dijon mustard
Coconut aminos
Almond flour (you can also sub coconut flour – just use 1 tbsp).
Fresh lemon juice
Ghee

That’s it! These are so simple to make and take no time at all. If you want, you can mix up a simple Whole30 Cocktail Sauce for dipping. Combine compliant ketchup, lemon juice, horseradish, and coconut aminos! Tastes SO GOOD! (recipe below). And if you’re looking for a good Whole30 Tartar Sauce, check out this recipe for Whole30 Fish & Chips!

Now that I’ve made these twice in 2 days, I want to keep making them all the time! Unfortunately that would become an incredibly expensive habit, LOL.

It’s important to not over-mix your batter. You want the lump crab to remain in tact so you get those delicious juicy chunks in every bite!

If you make these Whole30 + Keto Maryland Crab Cakes, make sure to tag me on Instagram @maryswholelife so I can share it!

Looking for other crab recipes? Check out my Whole30 Maryland Crab Soup!

*This post contains affiliate links. If you purchase something using one of my links, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

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