Go Back Email Link
+ servings
a stack of three crab cakes made with no filler and topped with cajun remoulade sauce

Maryland Crab Cakes - No Filler - Low Carb and Bariatric Friendly

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, 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. 
4.65 from 103 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine American
Servings 4 cakes
Calories 217 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400º.
  • 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.
    low carb keto crab cakes ingredients in a bowl
  • 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.
    shape crab mixture into cakes
  • Drizzle crab cakes with melted butter. Bake 20 to 25 minutes, until golden brown.
    bake the crab cakes
  • Add a squeeze of lemon juice before serving.
    serve with remoulade and a squeeze of lemon juice

Notes

Serve with remoulade, lemon aioli, or tartar sauce

Nutrition

Calories: 217kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 1227mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 1mg
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!