Crab Cakes
This Crab Cakes recipe will produce the tastiest, best crab cakes you’ve ever had in just 4 easy steps! You’ll soon have Maryland crab cakes full of delicious jumbo lump crab meat. These easy crab cakes are great for lunch or dinner and make a great keto and low-carb option. You no longer have to wait for a special occasion or trip to the coast for gourmet crab cakes, you’ll be making the best right at home!
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These homemade crab cakes take Maryland style crab cakes and puts a healthy spin on them. Using almond flour instead of all-purpose flour, panko breadcrumbs, or even white bread as filler, makes this our favorite crab cake recipe! The almond flour is the best healthy substitute as it does not change the texture or structure of the crab cake at all and keeps it a great keto option.
These perfect Crab Cakes are great to serve as side dishes, the main course, or even as a party appetizer. Serve this with cocktail sauce, homemade tartar sauce, and some lemon wedges for a true seafood dish experience. Top them with fresh parsley or green onions to garnish.
With that being said, these Crab Cakes are otherwise identical to any other authentic Maryland crab cake recipes. They are so delicious with their fluffy insides full of fresh crab meat, and old bay seasoning.
You can use any crab you like too, whether you can get fresh Maryland crabs, Dungeness crabs, or blue crab meat, these will have the best flavor. And despite their simplicity, they will taste like restaurant-quality crab cakes!
Why You’ll Love this Recipe:
Simple, clean ingredients: Made with lump crab, almond flour, and fresh herbs; no filler or deep-frying required.
Classic coastal flavor: Old Bay, lemon, and parsley highlight the sweet crab without overpowering it.
Naturally gluten-free: Almond flour keeps them light while holding everything together.
Quick to prep and cook: Just mix, form, and pan-sear, on the table in under 30 minutes.
Perfect for any occasion: Serve as a main dish, appetizer, or over salad for a fresh, elegant meal.
Ingredients to Make Crab Cakes:
- lump crab meat. Look for fresh or refrigerated lump crab for the best texture and flavor. Drain well and pick through for any shell fragments.
- egg. Helps bind the mixture without making it dense. Use one large egg.
- mayonnaise. Adds moisture and richness, don’t skip it. Avocado oil mayo works well too.
- almond flour. Keeps the cakes gluten-free while helping them hold their shape. Fine almond flour works best.
- fresh parsley. Adds brightness and color. Flat-leaf or curly parsley both work.
- lemon juice. A touch of acidity that lifts the flavor. Use fresh-squeezed for best results.
- old bay seasoning. Classic for crab cakes, adds savory spice without overwhelming the crab.
How to Make Crab Cakes:
- In a medium bowl, whisk together the egg, mayonnaise, lemon juice, Old Bay, and salt until smooth.
- Gently stir in the lump crab meat, almond flour, and chopped parsley. Mix just until combined, don’t over work.
- Divide the mixture into 6–8 portions and shape into patties about ¾-inch thick.
- For easier handling, chill the patties in the fridge for 15–20 minutes before cooking.
- Heat a lightly oiled skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, or until golden brown and cooked through.
- Enjoy warm with lemon wedges, tartar sauce, or a dollop of aioli.
Recipe Notes & Tips:
- Use lump crab for the best texture: It gives you big, meaty bites and holds together better than flakier options.
- Handle gently: Mix and shape the patties with care to avoid breaking up the crab too much.
- Chill before cooking: A short chill helps the cakes firm up and makes flipping easier, especially with delicate mixtures.
- Don’t overcrowd the pan: Cook in batches if needed so the crab cakes sear properly and hold their shape.
- Flavor boost: Add a pinch of garlic powder or a dash of hot sauce to the mix if you like a little kick.
- Customize the herbs: Try adding fresh chives or dill along with the parsley for a flavor twist.
- Serve with simple sides: Pair with a green salad, roasted veggies, or coleslaw for a light, balanced meal.
- Double the batch: These freeze well, make extras and save for a quick dinner down the road.
Serving Suggestions:
- Broccoli Bacon Salad
- Garlic Roasted Potatoes
- Loaded Sweet Potato Fries
- Apple Coleslaw
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy.
Freezer: Let cooked cakes cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe bag or container. Reheat from frozen in a skillet or 375°F oven until hot.
Make-ahead tip: Mix and shape the patties up to a day ahead. Cover and refrigerate until ready to cook.
FAQs:
Almond flour keeps it gluten-free, but you can substitute regular breadcrumbs or crushed crackers if preferred.
Yes! Bake at 400°F on a greased baking sheet for 15–18 minutes, flipping halfway through, until golden and cooked through.
Be gentle when mixing and shaping. Chilling the patties before cooking helps them firm up and hold their shape in the pan.
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Crab Cakes
Ingredients
- 12 ounces lump crab meat
- 1 egg
- ¼ cup mayonnaise
- ¼ cup almond flour
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon old bay seasoning
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk together the egg, mayonnaise, lemon juice, Old Bay, and salt until smooth.
- Gently stir in the lump crab meat, almond flour, and chopped parsley. Mix just until combined, don’t over work.
- Divide the mixture into 6–8 portions and shape into patties about ¾-inch thick.
- For easier handling, chill the patties in the fridge for 15–20 minutes before cooking.
- Heat a lightly oiled skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, or until golden brown and cooked through.
- Enjoy warm with lemon wedges, tartar sauce, or a dollop of aioli.
Nutrition
Notes
- Use lump crab for the best texture: It gives you big, meaty bites and holds together better than flakier options.
- Handle gently: Mix and shape the patties with care to avoid breaking up the crab too much.
- Chill before cooking: A short chill helps the cakes firm up and makes flipping easier, especially with delicate mixtures.
- Don’t overcrowd the pan: Cook in batches if needed so the crab cakes sear properly and hold their shape.
- Flavor boost: Add a pinch of garlic powder or a dash of hot sauce to the mix if you like a little kick.
- Customize the herbs: Try adding fresh chives or dill along with the parsley for a flavor twist.
- Serve with simple sides: Pair with a green salad, roasted veggies, or coleslaw for a light, balanced meal.
- Double the batch: These freeze well, make extras and save for a quick dinner down the road.
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Easy and delicious! Thank you!
Clarify the amts of peppers please. Thanks
Can you please tell me the nutritional facts per serving for this dish? Thank you!