Crab Cakes

As I mentioned in the podcast, I have not had the pleasure of enjoying too many crab cakes in my lifetime, however the few I have had were quite tasty. Bill, having lived in DC for several years, has had his fair share of delicious crab cakes. Being that crab cakes typically contain bread crumbs, mayonnaise, vegetable oil, and are often fried, they are not one that we can easily order out at a restaurant.

For this recipe we decided to keep things simple with just crab, homemade mayo, an egg, and seasoning. We also chose to bake the crab cakes, rather than fry them. This recipe turned out beautifully. These crab cakes had all the flavor that you would find from a classic crab cake, with out all the inflammatory ingredients. Not only were they extremely tasty, but they took very little time to make.


  • 1 can wild caught lump blue crab meat.
  • 1 egg, whisked
  • 2 tablespoons macadamia nut mayonnaise
  • 1 shallot, minced
  • 1 tablespoon flat leaf parsley, chopped
  • 1 teaspoon old bay seasoning


  1. Preheat the oven to bake at 350.
  2. In a large mixing bowl, combine all ingredients.
  3. Form crab mixture into cakes, about the size of the palm of your hand.
  4. Place cakes on a parchment lined baking sheet.
  5. Sprinkle tops of cakes with old bay seasoning.
  6. Bake for 25 minutes.

Mustard sauce garnish

  • 1/4 cup macadamia nut mayonnaise
  • 1 tablespoon dijon mustard (we used the Whole Foods brand that does not contain sugar or wine, make sure to check for paleo friendly ingredients when using dijon mustard.)
  • 1 tablespoon freshly sqeezed lemon juice


  1. Combine all ingredients in a small mixing bowl.
  2. Top the crab cakes and serve.

As always, enjoy!

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    1. February 21, 2011

      I LOVE crab cakes but have been unsuccessful making them without using breadcrumbs – I have tried without completely or with almond meal, but I can't seem to get them to stick together properly and always end up with something that is more like a pile of crabmeat. How did you think that these stuck together? I've never tried baking them instead of sauteeing – maybe there's the key!

    2. February 21, 2011

      I love the simplicity of this recipe! And especially the addition of Old Bay — they're not crabcakes without it!! I made some primal crabcakes using a scallop mousse as a binder but I like how this recipe is less fussy.

    3. February 21, 2011

      @ourlifeinfood- baking them definitely made a difference, being that we were not flipping them in a frying pan. they held up very well with only using an egg to bind them. definitely try our recipe and bake them.

      @Erica- Thank you! It was a great one!

    4. April 16, 2011

      These were so delicious and EASY!!!!! Thanks guys!!!

    5. April 18, 2011

      Thanks Wendy! We loved them too. So happy you enjoyed them!

    6. July 10, 2011

      I made these but sauted in ghee–delicious!

    7. September 20, 2011

      So I've tried these out a few times since you posted them, and I've really enjoyed them! I didn't have the problem with them falling apart like I was worried about above and like I've had issues with when using other recipes. Some of the egg ran out while baking for some reason, but it was no big deal – I think I may have used eggs that were too large. Anyway, so glad to have finally found a good crab cake recipe that is grain free. Thanks!

    8. RachaelJD
      February 27, 2013

      Would olive oil mayo work?

    9. February 27, 2013

      It should!

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