Friday Foodspiration: Maryland Crab Cakes


How does a gluten-free Maryland girl eat her crab cakes?  

With big chunks of crab meat, Old Bay Seasoning, and a few healthy swaps. Add some grilled vegetables and you have my favorite meal!

Paleo. Gluten Free. Grain Free. Dairy Free. Low Carb. Keto. 


  • 1 large Egg

  • 2 tbs Avocado Oil Mayonnaise

  • 1 tsp Dried Mustard

  • 1 1/2 tsp Old Bay Seasoning

  • 1/4 tsp Sea Salt

  • 2 tbs Parsley, finely chopped

  • 1/4 cup Almond Flour

  • 1 lb Lump Crab Meat, checked for shells


  1. Combine egg, mayonnaise, spices, and flour until mixed well. Then gently fold in crab meat.

  2. Shape into about 6 (1/2 cup each) crab cakes and place on a baking sheet lined with parchment paper. Cover and refrigerate at least one hour.

  3. Preheat broiler to 500 degrees. Place baking sheet a few inches from broiler and cook 8-10 minutes until golden brown. Watching carefully the last few minutes so they don’t burn.

*I have substituted Ground Flax Seed for the almond flour for an even lower carb, higher fat version.  The sweetness of the crab doesn’t stand out quite as much, but still a reasonable substitution if you prefer.

Wondering if some food swaps could help calm your digestive problems, decrease inflammation, or help address the underlying cause of health concerns?

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