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!
Something you may not know is that while Hayley and I are blogging friends, we’re also friends in “real life.” I live in Pittsburgh, PA these days but back when I was living in Morgantown, WV – Hayley and I would see each other pretty often. She lives near the border of PA & WV, so we’d see each other at farmer’s markets or when she’d smuggle me raw milk from across the border. Roby and I would also go over to her beautiful homestead to hang out. You might remember me talking about that 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 awesome 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.Print
Maryland Crab Cakes (Gluten-Free)
- 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
- 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 1/2 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.