Maryland Style Keto Crab Cakes

Not all Maryland Crab Cakes are created equal, but this Keto Crab Cake is going to become the house favorite for a few reasons. Most important being that it’s loaded with tender lump crab meat and has a perfectly balanced blend of seasoning. But it also clocks in at 1 net carb, holds it’s beautiful shape, and costs a literal fraction of restaurant cakes. “Best ever?!?” Maybe! If not, then pretty darn close.

Jump to:

• Keeping It Compliant
• Let’s Talk Crab
• How to Cook Crab Cakes
• Tips for Making This Recipe Perfectly
• Let’s Talk Tartar
• Maryland Style Keto Crab Cakes
• Ratings

Regional food snobbery is a time-honored tradition that I wholeheartedly support. Who hasn’t rolled their eyes at New Yorkers who rant about pizza? (We all know it’s best just south of the border in Jersey).

It’s similar for Marylanders and crab recipes – and crab cakes in particular.

We have no use for anyone who suggests the best crab cake they ever had was in Florida; not worth our time. But you get a dozen Marylanders in a room and every one of ’em has some secret little run down roadside tavern “down the shore” that they fully know, in their heart of hearts, is the only place to go for crab cakes.

If you’ve got a road trip planned, listen to these people. But today I’m here to tell you it’s well within your power to not only recreate a classic Maryland Crab Cake at home, but to create a crab-packed, keto crab cake that is not an “approximation,” but is actually as good as, if not better, than the many sad excuses for crab cakes that exist in the world, including in Maryland. (Yeah, I said it.)

For a condensed post, click to view the web story for this keto crab cake recipe with just the ingredients, recipe, and a few tips!

Keeping It Compliant

Creating a keto and Whole30 compliant crab cake recipe wasn’t without experimentation, and that’s a good thing for me and for you! As a person who has consumed approximately 1,572 crab cakes in her lifetime, I can guarantee these swaps make a keto crab cake that both looks and tastes exactly like the “real” thing!

✔️ The Filler: traditional crab cake filler is almost always breadcrumbs or crushed saltine crackers. We swap it for almond flour for a very low carb (1g net!) and keto crab cake.

✔️ The Seasoning: we use coconut aminos in place Worcestershire sauce. Same umani flavor in a compliant package.

✔️ The Mayo: depending on your restrictions, you should be able to find a compliant mayonnaise with little to no trouble at any grocery store – look for brands that use olive or avocado oil with no added sugars.

Let’s Talk Crab

Whatever you do, use fresh crab meat. Now, the fresher the better, I always say… but it takes about every last flake of meat on 6 large crabs (up to 8 depending on the actual size and how thorough you are) to get one pound of crab meat. So, feel free to pick if you’re a pro, but most Marylanders would agree that it’s far from a cardinal sin to just buy the meat.

• Claw meat is certainly cheaper, but tougher, and better left to soups and stews.
• Special and/or back fin meat is usually comprised of much smaller flakes, typically best for finer fillings, like stuffed mushrooms or shrimp.
• Lump crab meat will more than suffice for this recipe – half the fun is getting a nice tender chunk every now and again. You gotta give the people what they want.
• Jumbo lump meat is more expensive, but worth it if you’re looking to splurge.

How to Cook Crab Cakes

The two most common ways to cook crab cakes are baking (or broiling) and pan frying (unless you’re a gadget aficionado, and in that case, add air fryer crab cakes to your must-make list!).

If you are here for pan-fried crab cakes, I am sorry to disappoint you – you want keto crab cakes, and you also don’t want them to fall apart in a vat of grease. Sometimes, you cannot have it “your way.”

Fried cakes rely on a strict and delicate balance of moisture and starch to bind them together enough to withstand boiling oil, and I got news for you… no starch to be found here. If you need a wee bit o’ crisp with your cake, you can always (under a watchful eye) switch on the broiler for the last minute or two.

Bottom line? Bake those cakes. Oven bake crab cakes at relatively high heat (450°F) for firm, golden brown crab cakes that hold their shape.

Tips for Making This Recipe Perfectly

• Chill the crab cake mixture prior to baking – this helps the mixture set which, in turn, keeps them firmly packed together during cooking.
• Be sure to use compliant mayonnaise for your specific dietary needs (keto or whole30). Check your labels, and make sure there is no added sugar and no vegetable oils.
• Use almond flour, not meal – the finer texture better mimics traditional breadcrumbs or crushed saltines.
• Don’t over handle the mixture once you’ve added the crab meat – mix until just barely combined to avoid breaking up those delicious lumps of meat.
• Use the freshest, best quality crab meat you can source.
• Bake at high heat – 450°F. If you’re feeling bold and daring, switch to broil for the last few minutes to brown the tops and ever-so-slightly crisp some edges. Just keep a watchful eye.
• Pat your pickles! Soak up excess moisture with a paper towel so the tartar sauce isn’t runny.

Let’s Talk Tartar

It’s nearly impossible to find bottled tartar sauce that doesn’t have added sugar. Even low sugar store-bought tartar sauce is often WAY too sweet and competes with, not compliments, homemade crab cakes. Make your own. It takes 5 minutes and the flavor difference is remarkable.

Be sure to chill your sauce to help it thicken slightly; if it’s still too runny, add additional mayo 1 tablespoon at a time until the consistency is to your liking.

Did you make these Maryland Crab Cakes? I’d love to know how they turned out! Leave a comment and a rating below.

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