This recipe for Maryland crab cakes uses no filler, so all you get is the creamy flavor of the crab meat with a hint of Old Bay seasoning. I like to use lump crab meat for these low carb crab cakes, but you could just as easily use smaller pieces with some lump mixed in for a less expensive alternative that will actually stick together a little bit better than just the lump crab on its own.
Since my bariatric surgery, I have fallen in love with seafood. There's no better food for a high protein, low carb, low calorie diet. Crab, scallops, and shrimp have incredibly high amounts of protein and less than half the calories of other types of meat, including chicken. Seafood is amazing.
I really like crab cakes especially, but unfortunately, most crab cake recipes have a lot of bread in them and that is not bariatric friendly. This particular recipe has no filler at all which makes it perfect for me and for anyone on a low carb, low calorie, gluten-free, or keto diet. The mayonnaise does add calories, but you need it to make the crab stick together in a patty. If you totally omit both the mayo and the bread crumbs, you will just have lump crab meat on a plate and it will not form any kind of cakes or patties.
The lack of breadcrumbs does not impair these crab cakes at all. In fact, they are pretty amazing if I do say so. You will love them! Even my 9-year-old eats and loves them and thinks they taste great. In fact, we are having them for Christmas Eve dinner because we enjoy them so much.
What are Maryland crab cakes?
Traditional Maryland crab cakes are patties made from the best jumbo lump crab meat, mixed with breadcrumbs or cracker crumbs, mayonnaise, mustard, Old Bay seasoning, eggs, and sometimes Worcestershire sauce. They are typically pan-fried, but not breaded or coated in flour. We like ours baked or broiled to give them a crispy shell without a lot of added oil.
Crab cakes get a bad reputation because crab meat is so expensive, but when you compare the cost of making your own at home to buying them out in a restaurant, $15 a pound doesn't seem nearly so bad. (That's what we paid today at a locally owned grocery store.) We get 4 really generous crab cakes from a one-pound can, so we bought two cans to prepare for Christmas Eve.
Making these authentic Maryland crab cakes is super easy. Basically, you just mix everything except the crab until it's well blended, then you fold in the crab gently as to not break up the lumps, form it into patties, and bake. It couldn't be easier.
These keto crab cakes are allergy friendly!
There's a lot missing from these paleo crab cakes, namely wheat, and sugar. They are friendly to almost all allergies and diets: keto, paleo, gluten-free, grain-free, sugar-free, and nut-free. They do contain a bit of Parmesan cheese, eggs, and mayonnaise, but that's it.
These low carb crab cakes are baked, not fried, so they are also low calorie and low fat.
And what's more, despite everything that they don't have, these crab cakes do have all the flavor or texture that you love thanks to some Old Bay and the crab meat itself.
What you'll need to make low carb Maryland crab cakes
Equipment
You'll need one whole egg and one egg yolk, so you'll need an egg separator or a very steady hand to get the yolk out of the whites.
You'll also need a baking sheet, preferably with raised edges to catch any liquid that cooks out of the crab during baking, and parchment paper to line it.
Ingredients
Scroll to the bottom of the page for a printable recipe card with measurements and nutritional information.
- Light mayonnaise - You don't want Miracle Whip here. It needs to be real mayo.
- Dijon mustard - We use horseradish mustard which gives them a little zip.
- 1 large egg, beaten
- 1 large egg yolk, beaten with whole egg above
- Parmesan cheese - This needs to be the slivered kind that is in the refrigerated section, not that awful powdery garbage that is shelf stable.
- Onion powder
- Garlic powder
- 1 tablespoon chopped parsley - We use dried, but fresh parsley would also be nice. If you use fresh, use 2 tablespoons.
- Old Bay - This is a crab cake staple on the east coast. It is THE spice that makes crab cakes crab cakes. You need Old Bay. If you can't find it, try to find seafood seasoning which is like a distant cousin of Old Bay.
- Jumbo lump crab meat - Canned or fresh crab meat will work.
- Melted butter
- Fresh lemons, cut into wedges
Can you use imitation crab meat?
Can you? Yes, I guess you could. However, imitation crab meat contains wheat and sugar, and it is not low carb.
What's more, imitation crab meat does not taste like real crab meat, and you will most likely not be happy with your low carb crab cakes if you use it.
How to make low carb keto crab cakes
Instructions
- Preheat oven to 400ยบ.
- Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay in a medium bowl.
- Gently fold in crab, being careful not to break up the lumps.
- Divide crab mixture into 4 large or 6 small portions. Shape each into a ball and place on a baking sheet lined with parchment paper.
- Drizzle crab cakes with melted butter. Bake 20 to 25 minutes, until golden brown.
- Add a squeeze of lemon juice before serving.
My best tip for better keto crab cakes
Be careful not to over mix the crab meat. If you mix it too much or too vigorously, you will break the meat into tiny pieces, and that will destroy the texture of the crab cakes.
What to serve with low carb crab cakes
I like to serve these crab cakes with remoulade sauce, lemon aioli, cocktail sauce, or tartar sauce. For sides, I like BLT salad, roasted asparagus, or roasted red beets.
How to store leftover Maryland crab cakes
You can store these crab cakes in an airtight container in the refrigerator for 3-4 days, and you can also freeze these crab cakes.
To freeze them, place the leftover crab cakes in a single layer on a parchment paper lined baking sheet and place in the freezer. Once they are frozen solid, wrap each cake in plastic wrap and then place the wrapped cakes into a zippered freezer bag. You can keep them this way for up to 3 months.
To serve frozen crab cakes, thaw in the refrigerator over night, then bake on a parchment paper lined baking sheet for 15 minutes at 250ยบF.
You might also like these other seafood dishes:
- Shrimp and Asparagus Stir Fry with Lemon Sauce
- Spicy Sriracha Shrimp with Peanut Zucchini Noodles
- Spicy Cajun Shrimp
- Garlic Buffalo Shrimp
- 15 Minute Cajun Shrimp Scampi With Cauliflower Rice
And these other low carb recipes while you're here:
- Jamaican Jerk Chicken Skewers
- Chicken Crust Pizza
- Beef, Cheddar, and Chive Meatballs
- Zucchini Sausage Egg Muffins
- Cheesy Low-Carb Ham and Cauliflower Casserole
Recipe
Maryland Crab Cakes - No Filler - Low Carb and Bariatric Friendly
Ingredients
- ยผ cup mayonnaise Not salad dressing
- 2 teaspoons Dijon mustard We use horseradish mustard which gives them a little zip.
- 1 large egg beaten
- 1 large egg yolk beaten with whole egg above
- ยผ cup Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoons chopped parsley we use dried, but fresh would also be nice. Double amount if using fresh.
- ยฝ teaspoon Old Bay
- 1 pound jumbo lump crab meat
- 1 tablespoons butter melted
- fresh lemons cut into wedges
Instructions
- Preheat oven to 400ยบ.
- Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay. Gently fold in crab, being careful not to break up the lumps.
- Divide crab mixture into 4 large or 6 small portions. Shape each into a ball and place on a baking sheet lined with parchment paper.
- Drizzle crab cakes with melted butter. Bake 20 to 25 minutes, until golden brown.
- Add a squeeze of lemon juice before serving.
Linda says
This recipe rocks! It was easy and so tasty. This will definitely be my go-to recipe for crab cakes. Thank you.
Tara Ziegmont says
Thanks Linda! I'm so glad you liked them!
Tom S says
there is no cheese in the crabcake not in Maryland
Tara Ziegmont says
Be that as it may, if you don't put something in to hold the crab together, you'll have a pile of lump crab meat and not a crab cake. If you don't use breadcrumbs, you've got to use cheese (or some other alternative that is also not in a true Maryland crab cake).
Kristen says
Can these be cooked on the grill ?
Tara Ziegmont says
We have never tried to. I think you'd have to be very careful though to make sure they don't burn since the grill generally gets hotter than the oven. If you could keep the temperature close enough to 400ยบ and wrapped them in foil so they don't dry out or fall apart, it might be possible. Let me know how it goes if you try.
April says
how long should I chill these before they are ready to go into the oven?
Tara Ziegmont says
I used to chill them for an hour before putting them in the oven. But then we didn't have time to do that once, and they came out just as well without the chilling time. So I say forget it and just bake them.
Leanne Bartlett says
I'm confused on serving size. Is it 1 lb splitminto 4 patties and 4 patties is the serving size?
I only have 8oz of crab. I halved the recipie because of this. My Publix lump crab has 187 calories for 8oz. What brand did you use? With everything else added, I get 435 calories. Just not understanding 217 calories.
I'm going to make them anyway because they fit into my budget!
Thanks
Tara Ziegmont says
Well, the serving size is whatever you want it to be, but my nutritional information assumes a serving size of one patty. I use generic brands for my nutritional information, but if you are using the data on the label, that is going to be more accurate.
Kaleen says
Can you make and freeze and reheat? I live alone.
Tara Ziegmont says
Yes! They reheat nicely, though I would probably reheat in the oven or air fryer as opposed to the microwave.
Selma Seery says
Why do my crab cakes fall apart when pan frying? I drain the meat and they are still wet n fall apart?
Tara Ziegmont says
I have never had any success pan frying crab cakes. No matter how I make them or what recipe I use, they always fall apart in the oil. The only way I have ever successfully cooked crab cakes was by baking them on a baking sheet. Sorry I can't help more than that.
Mary says
Try freezing the crab cakes for 30 minutes so the hold their shape
Bridget B Smith-Vaniz says
Do you ever use sauteed celery & onions?
Tara Ziegmont says
I never have, but you could try. I would use a very small amount.
Mike says
I'm trying to understand why you mention lump crab meat throughout the recipe yet you are clearly using crab legs in all of your of assembly pictures. What's up with that?
Tara Ziegmont says
Very simple reason. I live in the US and use a can of lump crab meat when I make these because it makes them quick and easy. My photographer lives in Canada, and she could not get lump crab meat in a can, so she had to purchase crab legs and get the meat out herself. You can do them either way, and they're going to be delicious.
Niania says
Hi Tara... Just wondering if I could substitute Mozzarella cheese and dried Parmesan for the real Parmesan cheese? I definitely need a cheese because I will not be using eggs at all and I don't have Parmesan on-hand. Btw your attitude is so amazing. I read the comments. People can sometimes be very combative even when you are providing them a service. Kudos to you!
Tara Ziegmont says
Sorry for the delay; I was traveling with my kids.
I have never tried mozzarella so I can't say for sure, but it is worth a shot. It should bind the crab together. Maybe let the cakes cool quite a bit before serving as the hot mozzarella will melt and might be loose when it's still really hot.
Denise says
Iโm on WW trying to figure out points for 1 crab cake ?? Can you help me out
Tara Gerner says
I can't, because I don't do WW. Maybe another reader will be able to help.
Melanie Humphries says
Can these be prepared a day in advanced and baked the next day?
Tara Gerner says
yes, definitely. Place on a baking sheet, cover them with foil or plastic wrap, and keep in the fridge until you're ready to bake.
Kitty says
This recipe looks great! I do have a question; If real crab is not available, or not affordable could I use Surimi? (Imitation crab) Since it's already cooked, how should I adjust the oven temperature and cooking time?
Thank you!
Tara Gerner says
Unfortunately, I've never tried imitation crab so I'm not sure. Maybe someone else in the comments will have advice.
Denise says
I just made these with the imitation crabmeat, chopped up coarsely, and they were delicious !!! This is definitely a keeper recipe! Thank you for sharing!!!