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–+ servings
Maryland Crab Cakes

Maryland Crab Cakes: Low Carb, Gluten-Free Delight

Experience the coastal charm of Maryland with these low carb crab cakes made from jumbo lump crab meat, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cake Mixture
  • 1/2 cup Mayonnaise Opt for low-fat or Greek yogurt for a lighter version.
  • 2 tablespoons Dijon Mustard Yellow mustard works for a milder taste.
  • 1 Egg Use a flaxseed or chia egg for a plant-based option.
  • 1 yolk Egg Yolk Enhances richness without extra whites.
  • 1/3 cup Parmesan Cheese Substitute with nutritional yeast for a dairy-free twist.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/4 cup Chopped Parsley Use dried parsley if fresh isn't available.
  • 1 tablespoon Old Bay Seasoning
  • 1 pound Jumbo Lump Crab Meat Fresh is best!
For Drizzling
  • 2 tablespoons Butter Use melted to drizzle over the cakes.
For Serving
  • 1 lemon Fresh Lemons Cut into wedges for squeezing over the crab cakes.

Equipment

  • mixing bowl
  • baking sheet
  • Parchment paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Maryland Crab Cakes
  1. Preheat your oven to 400ºF (200ºC) and prepare your baking sheet with parchment paper.
  2. In a large mixing bowl, combine mayonnaise, Dijon mustard, the beaten egg, egg yolk, grated Parmesan cheese, onion powder, garlic powder, chopped parsley, and Old Bay seasoning. Stir gently to blend.
  3. Carefully fold in the jumbo lump crab meat with a spatula, being cautious not to break up the crab lumps.
  4. Divide the mixture into 4 large or 6 smaller portions, shape them into balls, and flatten into patties before placing them on the baking sheet.
  5. Melt the butter and drizzle generously over the tops of each crab cake.
  6. Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
  7. Let cool slightly before serving warm with fresh lemon wedges and your favorite dipping sauces.

Nutrition

Serving: 1cakeCalories: 210kcalCarbohydrates: 3gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 250mgFiber: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Chill formed crab cakes in the refrigerator for at least an hour before baking for best results.

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