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Grain-Free Crab Cakes

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These delicious Grain-Free Crab Cakes are Keto + SCD friendly! Perfect for any seafood lover, these are true Maryland-Style with lump crab meat!keto, scd, gluten-free crab cakes with sauce

Crab Cakes (Grain-Free + Dairy-Free, SCD, Paleo, Low Carb Options)

It’s officially spring, hooray!🌿 Time to start dishing out warm weather entrees! I suppose we might not be quite ready for Gazpacho or Vichyssoise just yet but I think it’s safe to break out the crab cakes. And oh how I love crab cakes!! This recipe is much like the variety I grew up on– Maryland jumbo lump style. I do not believe in a lot of filler in my crab cakes–the crab should be the star. (And rightly so).

Close up of gluten-free crab cakes

Tips For Today:

-You can use our grain-free bread crumbs for this recipe, you can find them here and our SCD/Paleo breadcrumbs are here.
-If you don’t feel like making bread crumbs we have an easy “quick flour mix” alternative that is paleo + grain-free: In a small bowl, whisk together 1/3 cup almond flour, 1.5 tbsp of tapioca starch, 2 tsp of Italian seasoning and a tiny pinch of salt. Use this mixture in the recipe in place of the bread crumbs. (It may seem like a small amount of flour compared to the bread crumbs, but it will bind them beautifully).

Happy Crab Cake Making and enjoy the recipe!!

Crab Cakes with lemon wedges

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Grain-Free Crab Cakes


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hr
  • Yield: 8 crab cakes 1x
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Ingredients

  • 1 pound fresh crabmeat (preferably lump)
  • 1 cup SCD Bread Crumbs (or use our paleo no bread crumb “quick flour mix” version, see below) 
  • 1 egg
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce (Lea and Perrin’s Original is Gluten-Free). Eliminate for SCD version.
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon Old Bay Seasoning (+ more for dusting)
  • 1/4 teaspoon Italian Seasoning
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon butter (or vegan butter, ghee or just olive oil work as well).
  • 2 tablespoons olive oil

*Quick Flour Mix: Use in place of bread crumbs. In a small bowl, whisk together 1/3 cup almond flour, 1.5 tbsp of tapioca starch, 2 tsp of Italian seasoning and a tiny pinch of salt. Use this mixture in the recipe in place of the bread crumbs. (It may seem like a small amount of flour compared to the bread crumbs, but it will bind them beautifully).


Instructions

  1. Preheat oven to 400 degrees
  2. Rinse and drain crabmeat. Dry with paper towel to absorb excess water. Set aside.
  3. In a large bowl, thoroughly combine mayo, mustard, egg, Worcerstershire, Tobasco and lemon juice. Add in Old Bay seasoning and fresh parsley and mix again.
  4. Pour crabmeat into egg/mayo/spice mixture and combine thoroughly.
  5. Add bread crumbs (or our quick flour mix-see post above for ingredients) and combine well.
  6. Line a baking sheet tray with parchment paper. Shape crab cakes and place onto parchment paper. Refrigerate for 1/2 hour.
  7. In a small dish, combine pepper, Italian seasoning and a pinch of Old Bay seasoning. Sprinkle this mixture lightly over the tops of the crab cakes. Carefully turn them over and sprinkle the other side as well. This will make for a flavorful crust.
  8. Heat a large pan with your butter and olive oil on medium heat. When butter becomes frothy, lower crab cakes into pan carefully by spatula to brown on both sides, about 2 minutes each side. (Golden in color).
  9. After they have been been lightly browned, transfer cakes back to parchment paper lined baking sheet and place in the oven at 400 degrees to cook through–about 15 minutes.
  10. Remove from oven and transfer to plate with spatula. Serve with lemon wedges and sauces. (Tartar, Cocktail or Louis sauce are our favorites). Crab cakes can be prepped and stored in the fridge the morning of and cooked later in the afternoon/evening. Enjoy!!!

Keywords: grainfree, glutenfree, paleo, lowcarb, scd, specificcarbohydratediet, crabcakes, dinner, maryland

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Savory, Specific Carbohydrate Diet (SCD), Summer Recipes, Whole30

Reader Interactions

Trackbacks

  1. SCD Sandwich Rolls (+ Bread Crumbs) - Lila Ruth Grain Free says:
    September 23, 2018 at 5:47 am

    […] delicious bread crumbs, they would work beautifully in any recipe that calls for them, like our Crab Cake recipe and our Chicken Parmesan recipe as well. As always, reading through the instructions + ingredients […]

    Reply
  2. SCD Chicken Parmesan - Lila Ruth Grain Free says:
    September 23, 2018 at 6:47 am

    […] And it’s low carb, people!! It really doesn’t get much better than this.😋 You’ll find a link below to our SCD Bread Crumb Recipe–they work in any recipe requiring bread crumbs. Perfect for meatloaf, casseroles + crab cakes! […]

    Reply
  3. Grain-Free Summer Round-Up! - Lila Ruth Grain Free says:
    July 8, 2019 at 12:19 am

    […] can’t wait for you to make these crab cakes!! I grew up on the east coast and I would have married crab cakes if I could have! This is my […]

    Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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