Whole30 + Keto Maryland Crab Cakes
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!
Whole30 + Keto Maryland 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
Whole30 Cocktail Sauce
- 1/2 cup compliant Ketchup
- 1 tbsp prepared horseradish
- 1 tsp lemon juice
- 2 tsp coconut aminos
Instructions
- Whisk egg, mayo, seasoning, lemon juice, coconut aminos, dijon mustard, and parsley in a large bowl. Add crab meat and almond flour and use a spatula to gently fold the mixture together. You want to be careful not to break the crab pieces apart.
- Chill the mixture in the fridge for minimum 20 minutes (up to overnight) - this will ensure it stays together when you form the cakes!
- A few minutes before you are ready to bake the crab cakes, preheat the oven to broiling. Line a baking sheet with foil for easy clean up. Brush 1/2 of the melted ghee onto the baking sheet.
- Use a 1/3 measuring cup to scoop the mixture into 6 cakes and place on the baking sheet. Use your hands to shape them/gently press down and secure any loose pieces of crab. Mine were about 1.5 inches thick and 3.5 inches wide. Brush the top of each one with the remaining melted ghee.
- Broil for 9-11 minutes, until the tops are golden brown and the sides are crispy. Serve with a wedge of lemon and Whole30 cocktail sauce, if desired. Enjoy!
Whole30 Cocktail Sauce
- Mix all ingredients together in a small bowl. Serve with the crab cakes. Store in the fridge for up to 4 days.
47 Comments on “Whole30 + Keto Maryland Crab Cakes”
AH
MAZE
ING!
Delicious and easy to put together!
I’m so glad you enjoyed them! Thank you!
My broiler has a temperature setting when I turn it on. Do you know what temp you would broil these on? They sound delicious! Can’t wait to try them!
I would try 500!
Would it be better to do in an air fryer? Making today. Happy New Year.
Sorry for the delay! I haven’t tried it in the air fryer, but if you did and it worked out, I would love to know!
Made these for New Year’s Eve… perfect!
I’m so glad you enjoyed them, Beth! Thanks! Happy New Year!
So delicious! Also very easy to make, nice way to impress dinner guests or just enjoy some great crab cakes while remaining Whole30 compliant.
Thank you Sarah! So happy you liked them!
Wow! I’ve had many crab cakes, and these are the best, hands down. So much flavor and the perfect consistency.
Thanks so much, Cassie! I am so happy you liked them!
I’ve made whole30 crab cakes before and been pleased but this is not only easier but more delicious! They stayed together so well and truly tasted how a Maryland crab cake should!!
I’m so glad to hear that Carolanne! Thank you!
Plan to make these tmrw. How many net carbs would you say?
I am not sure – unfortunately I don’t track nutritional info here yet! Hope to start having that capability soon. I do know they are low carb – just not sure the exact number.
A couple months late, but I just calculated the macros so I could track and they look to be about 1 net carb per crab cake (total of 3 total carbs, 1 fiber for two).
I made this tonight and it was AMAZING!!! I didn’t have old bay seasoning so I just sprinkled with himalayan salt and it was perfection! Thank you!!!!
So glad to hear they still worked without Old Bay! Thanks Lissette!
Would claw meat work?
I haven’t tried it with anything but jumbo lump. I think it should work!
I keep this recipe on repeat! So delicious, healthy and easy!!
Thank you Jess! Glad you love them!
These are beyond delicious! Sooo flavorful & very easy to make!
Thank you, January! I appreciate it!
These look so great! I was planning on making them for Mother’s Day brunch, but my mom is allergic to dijon mustard. Any recommendations for a sub? Or do you think it’ll be ok to skip?
I think you can skip it and they will be fine!
Hi fellow Marylander!
I fell in love with Maryland crab cakes in 2006. I have tried to unsuccessfully make them on a few occasions. I tried your recipe this evening. I never comment on people’s blogs but I had to let you know. Your recipe is the best! My husband and I loved them. We ate two each.
I used almond flour and we could not tell. Your recipe is a keeper.
Thank you.
Rebecca
Hi Rebecca! Thank you so much for the review- I am so glad you loved them!
HOLY COW! These were amazing! My family loves crab cakes and these were a huge hit! Also loved the technique of the ghee and the broiler – I’ve seen that done before but hadn’t tried it myself. So easy and minimal cleanup. One PSA: don’t line the sheet pan with parchment – a little fire in the oven, whoops! But we were able to quickly put it out and it didn’t affect the crab cakes. Love love love this recipe!
Hi Marita! Thank you so much! I am glad you enjoyed them! And yes – foil is best when broiling 🙂
These are amazing!! Made these tonight and my husband and I loved them. I am going to make them next week for my moms birthday. I also cooked these in the air fryer at 400 for 10 minutes and they turned out perfect.
Hi Amanda! Thanks – so glad you loved them and they worked in the air fryer!
These were delicious, better than my favorite restaurant crab cakes! We will definitely make them again. So easy!
Thank you Charity! So glad you enjoyed them!
Holy cow. LOVE THESE THINGS! I used the avocado – chipotle lime mayo from primal kitchen and it took it to another level. Thank you!!
Lady, do you know what you’ve done? You’ve made me a happy eater. I love crab cakes and boy howdy these were the best. Ever. I had them with black-garlic aioli but they didn’t need a sauce.
The cakes had a very big flavor, were easy to mix and cooked in no time. I’m in love with me because I found your site and this recipe.
Thanks for posting this.
These crab cakes are legit. I have always loved a good crab cake and these are AMAZING. I’ve had people tell me they are the best crab cakes they’ve ever eaten. And as a bonus they are clean and healthy!!!
Thank you so much!
WHY IS LUMP CRAB MEAT SO DAGGONE EXPENSIVE otherwise I’d make this every day
I haven’t had crab cakes since going gluten free almost 6 years ago and this has been something I have missed and craved. THESE ARE AMAZING!! So good, super easy to make! We loved them! (We didn’t have Old Bay or New Bae, so I just googled what the ingredients are in both and just added those.)
Hello,
Is there anything I can use instead of egg? My son is allergic to egg.
I made these crab cakes last night and was blown away by how good they were. Restaurant quality with basically no filler and so much healthier for you. It was my first time making crab cakes at home and I was pleasantly surprised at how quick and easy they were to put together. Will definitely make again!
These turned out great and pretty easy! I had a half pound so cut the recipe. Didn’t have coconut aminos so did without. Also didn’t have ghee and just used butter instead. Turned out great! This is how all crab cakes should be, lump meat with very little filling! Delicious and low carb!!!
Thanks Kimmie! So glad you enjoyed them!
Have you ever made these with an egg substitute? (like flax egg)
I haven’t so I can’t say for sure if it will work or not unfortunately!