Maryland Crab Cakes

26 Comments

gluten-free Maryland crab cakes on MyHeartBeets.com

I grew up in northern Virginia, and so I’ve had my fair share of Maryland crab cakes. Let me tell you that this gluten-free version is spot on. As soon as I saw this recipe in my friend Hayley’s soon to be released cookbook, Without Grain, I knew I HAD to make it.

If you’ve ever had a Maryland crab cake, then you know the key to a good crab cake is that there’s little filler. The point of a crab cake is to showcase its main ingredient: sweet jumbo lump crab meat. And that’s exactly what this recipe does!

gluten-free Maryland crab cakes on MyHeartBeets.com

I live in Pittsburgh, PA these days but back when I was living in Morgantown, WV – Hayley and I would see each other at farmer’s markets. Roby and I would also go over to her beautiful homestead to hang out. You might remember me telling you about the time Hayley and her husband, Ray, took us foraging for ramps and morel mushrooms or that time she helped me become a more conscientious omnivore.

I know first-hand how great Hayley’s recipes are because I’ve been lucky enough to try them. You can try them now too – as soon as you get your hands on a copy of her new book.

gluten-free Maryland crab cakes on MyHeartBeets.com

Maryland Crab Cakes (Gluten-Free)

gluten-free Maryland crab cakes on MyHeartBeets.com

Maryland Crab Cakes (Gluten-Free)

4.75 from 12 reviews
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Ingredients
 

  • 3 tablespoons mayonnaise
  • 1 tablespoon coconut flour
  • 1 teaspoon Dijon mustard
  • 1 large egg beaten
  • 1 teaspoon seafood seasoning such as Old Bay
  • 1 pound fresh or canned lump crabmeat preferable Maryland blue crab, picked clean of shells
  • 1/2 cup butter melted
  • Lemon wedges for serving

Instructions
 

  • To make the crab cakes: In a large-size bowl, whisk together the mayonnaise, coconut flour, Dijon, egg and seafood seasoning.
  • Carefully fold in the crabmeat, being as careful as possible not to separate the lumps of meat. Gently form about ½ cup (112 g) of the crab mixture into a cake about 3 inches wide x 1 inch thick (7.5 x 2.5 cm) with your palms. Once formed, set aside on a cookie sheet lined with wax paper. Repeat to form 3 more crab cakes.
  • Heat the butter in a heavy-bottomed skillet over medium-high heat for 2 minutes. Add the crab cakes and fry for about 4 minutes on each side, until nice and golden. Transfer to a paper towel lined plate to drain. Serve with tartar sauce and plenty of fresh lemon wedges.
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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Robin Kay says

    5 stars
    Great recipe! My father was a James River waterman, so I grew up on seafood and crab cakes are my favorite. I came across your page while looking for a low carb recipe. Mine fell apart, so I don’t think I left them in the fridge long enough but my husband and son still loved them. Even when crab cakes fall apart a bit…the meat is still great. I will definitely make them again. Delicious! Thank you!

  2. Rose Martine says

    YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂

  3. Peter Andolfatto says

    5 stars
    Thank you for posting this great recipe – so simple and easy to make. The kids (both pretty picky eaters) gobbled them up. Will be my go-to recipe for crab cakes from now on.

  4. Molly says

    5 stars
    Becoming extremely intolerant to gluten when I was 18 years old & with my moms favorite food being crab cakes – I’m so glad I found this recipe!! We had tried other ones in th last, but they just weren’t as good! I used regular gf baking flour (I’m allergic to coconut) and added lemon zest and dill to the mix! It was fabulous!! I cooked in pan for a little with hardly any butter & finished in oven. Love!

  5. Mr. Nick says

    4 stars
    I used fresh frozen crab (perhaps it needed to be pressed of its moisture after being thawed) but this recipe ended up far to wet. I added about a half cup of cornmeal (which kept it gluten free) and the cakes were much easier to form and held together much better.

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