Maryland crab cakes recipe

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  • 1 large egg
  • 2 tablespoons Paleo Mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Tabasco
  • ¼ teaspoon lemon juice
  • 1½ teaspoons Old Bay seasoning
  • fresh black pepper, to taste
  • 1 pound (½ kg) fresh jumbo lump crab meat, picked over for shells
  • 1 tablespoon red pepper, finely diced (optional)
  • 2 teaspoons sliced green onion
  • 1 tablespoon fresh chopped parsley
  • ¼ cup (40 g) almond flour +   1/3 cup (50 g) for dredging
How to Make It
  1. In a small bowl, whisk together egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay and pepper.
  2. Place crab meat in a separate bowl, trying not to break up too many of the big chunks of crab.
  3. Pour the liquid mixture over the crab and, using your hands, gently mix all together. Add in peppers (if desired), green onions, and parsley, as well as ¼ cup (40 g) almond flour, and combine all. Set additional 1/3 cup (50 g) almond flour aside in a separate bowl.
  4. Form mixture into crab cakes of desired size (I like to use a ¼-cup [40-gram] measuring cup to create appetizer-sized portions). Dip top and bottom of the crab cakes in the almond flour, and set on greased sheet pan. Refrigerate for at least one hour.
  5. Preheat oven to 400°F (205°C). Place crab cakes in oven for 15–20 minutes or until golden brown.

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