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!
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.
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.
Rena says
My husband grew up in Maryland. He loves crab cakes. When he turned 40 he found out he has celiax. It took me years to find a recipe that gave him the same taste that he remembers. Thank you for a great recipe.
Ashley - My Heart Beets says
Happy to hear that your hubby enjoyed the recipe!
Robin Kay says
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!
My Heart Beets says
Robin, I’m glad your husband and son enjoyed the crabcakes 🙂 Thanks for sharing!
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 🙂
My Heart Beets says
Hope you love the recipes you see on my blog 🙂 Can’t wait to hear what you think of the ones you try!
Peter Andolfatto says
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.
Molly says
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!
My Heart Beets says
I will have to try adding lemon zest and dill – that sounds delicious!!
Andrea says
Super yummy!
My Heart Beets says
Thanks, Andrea! 🙂
Sonja Mack says
FYI: mayonnaise is not always gluten free
Mr. Nick says
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.
Naomi says
This was absolutely delicious! I made it dairy free also by frying in ghee. Thank you.
Suzanne says
Can these be frozen? We camp on the bay and catch crabs all summer, we prepare cakes and freeze them for dinners throughout the winter.
Stormster says
I made these as part of our Father’s Day dinner tonight. Hubby has celiac, so having this recipe for a go to Crab Cake recipe made everyone happy! They were so easy, quick and delicious. The only change I made was to add lemon juice (1/4 fresh lemon ) and a splash of wostershire sauce to the mix before adding the crab. Thank ;you for this recipe!
Jelane says
Tried these for lunch today and they are amazing! I can’t believe how quick they came together. I was finished cooking them in less than 15 minutes. Great recipe!
Bernadette says
I have a few questions.
Can you also use the claw crabmeat?
I have to make a big batch fir the holidays. Can I make and freeze them and then cook in the holiday?
Can they be baked in the oven instead of fried?
C says
Thank you so much for sharing this recipe! As a celiac, I rarely have the chance to try crab cakes and was constantly in search for a good recipe. When I found yours and saw the ingredients, I knew it would be a hit and it was!! With the spotlight firmly placed upon the crab meat, this is indeed the best recipe I’ve found for crab cakes!! Thank you!
My Heart Beets says
Glad you liked them! 🙂
Ali says
This were so fast and easy to make and everyone in my family loved them!
My Heart Beets says
Happy to hear that!!
Sarah Caughie says
These tasted decent (a little bland) but I could NOT get them to stick together while cooking. Ended up with scrambled crab cakes. Good, but not cakes…
Atherine says
I use a half-cup measure to scoop each crab cake and tip it out onto a wax-paper liner plate. Cover and put in the refrigerator in a single layer for at least an hour. They will fry up without falling apart.
Suzanne says
So tasty. Both my mother who is a very picky dietician and my 6 year old loved these. My easy to please father and husband also said they could be added to the rotation. Another great recipe from this website.
My Heart Beets says
Happy to hear that!!
Gloria Dyer says
I have just started on an SCD Special carb diet ( grain, dairy, starch free & sugar free) after being gluten free for 5 years. I still had breakthrough constipation and toxic nausea and vomiting. After the last session I vowed to change my diet even more and try to cure my gut. I just stumbled across your website looking for a no grain version of crab cakes. I am so excited to find your recipes. I would like to know though if I can make the Naan without the Tapioca flour? I think it is considered a polysaccharide and I am only allowed Monosaccharides.( It has to do with sugars and fast digestion) I miss bread so much! and I have had Naan before and loved it!
My Heart Beets says
Hi Gloria – if you can have arrowroot you can use that instead of tapioca for my naan recipe. Glad you found my website! 🙂