Hey friends! Today’s post is one of my all time fav recipe hacks– the Keto Crab Cake! You know that scene in the movie “Wedding Crashers” when that dude obnoxiously yells “Crab cakes and football! That’s what Maryland does!”? Well, he wasn’t wrong, tbh. Growing up in Maryland, one of the very first things you learn as a child is how to pick a crab. It’s an imperative skill because all summer long folks sit around at parties and do just that. If this is a new concept to you, think of it as a social thing, kinda like shelling peanuts or playing cards at a party. Needless to say, people from around here are VERY particular about their crab cakes, myself included. Marylanders pride ourselves on only eating the best crab cakes held together by little else besides the meat. We are crab snobs. (Sorry, not sorry.)
That being said, even the best restaurants typically use a teeny weeny bit of bread crumbs or crackers in their recipes.
This presents a challenge for someone, like me, who is sensitive to gluten and grains. The good news is the solution is rather simple. Skip the restaurant, substitute a couple of ingredients, and rock it out in my own kitchen. And actually lots of people in this neck of the woods (maybe “harbor” is more appropriate) make their own crab cakes, so I’m not exactly a rocket scientist over here.
I’ve really grown to enjoy making my own and they tend to always be a hit when I bring them to parties or have guests around. And ya know what? Not one single person has ever noticed they are enjoying a “gluten-free keto” crab cake!
(This post contains affiliate links. Please see full affiliate disclosure & medical disclaimer at the bottom.)
When it comes to size, you’ve got a lot of flexibility with crab cakes. I almost always work with 1 lb. of jumbo lump crab. Why? Because that’s the typical weight sold at our local fish counter. No real reason beyond that. Sometimes I make 4-5ish large cakes and other times I make several golf ball size cakes. A lb. of meat, divided into golf ball size rounds yields approximately 12 servings. This recipe applies to either concept, as you’d still cook both for the same amount of time. Because we’re having several guests over this evening, I went appetizer style.
The only time I’m not purchasing my crab meat pre-picked is if we’ve over ordered too many crabs to pick and eat. Remember, we often enjoy these crab just right out of the steam pot in their natural form. Then I’ll pick through the leftovers to make cakes or soup the next day. To be honest, this rarely happens because we eat the shit outta our crabs. We’re not quitters over here.
For the rest of the 99% of the time, I’m purchasing crab meat for cakes at our local grocer’s fish counter. When you’re picking out crab meat, be very careful you are buying actual jumbo lump meat and not fake “crab stick”. That yucky imitation stuff is actually pollock fish, mixed with wheat, coloring, and some flavor. So yes, it has gluten! Crab stick does not even come from a crustacean. It’s often used in sushi whenever it contains “crab”, or in chain restaurant’s seafood dishes like crab dip. Barf city.
Another pearl of wisdom… while someone has tediously taken the time to pick your lump meat from the hard shells and packaged it for you, you still need to comb through your meat for hidden shell particles. Twice. Trust me on this. Start by grabbing a handful and rub the meat between your (clean!) fingers. Place “checked” meat in a bowl. Once you’ve sorted through it all, knead your bowled meat like you would cookie dough. You’ll probably still catch a few stray shell fragments.
In case you’re curious, this is the only time-consuming part of making a keto crab cake. And it only took me about 20 minutes today while I simultaneously caught up on some really bad reality TV.
(To purchase any of the following ingredients, click on specified link. Happy shopping!)
1 lb. of Jumbo Lump Crab Meat
2 tablespoons of Gluten Free Almond Flour — available here
2 teaspoons of OLD BAY seasoning (this is a must!) — available here
2 tablespoons of Avocado Mayo (I can not taste the difference between this and regular ol’ mayo) — available here
2 teaspoons of Fresh Chopped Parsley
1 beaten Pasture Raised Egg (here’s the difference between pasture raised, cage free, and conventional eggs)
1/2 teaspoon of Dry Mustard — available here
a dash of Worchestershire Sauce — available here
Mix all of the above ingredients into a bowl. Knead evenly. Roll into golf ball size rounds. Place on a baking tin. Put into broiler (550 degrees) for 5 minutes or slightly browned on top. Take out and using a spatula, flip over. Place back into broiler for another 5 minutes. Remove and let cool.
And then enjoy! These are great served both hot and chilled. I also sometimes place mine of small beds of lettuce with thinly sliced tomato. Otherwise I take them to the face with no extra accroutrements.
Because that’s how we do in in good ol’ Maryland. Also, add football.
To crab cakes and #LifeInColor,
p.s. What is YOUR city known for? Any fav dishes I need to try? Drop a comment below!
This website contains affiliate links, which means Tina may receive a percentage of any product or service you purchase using the links in the articles or advertisements. You will pay the same price for all products and services, and your purchase helps support this online space. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease. Please consult with your physician first before trying any new physical activity, supplement, or dietary changes.