Maryland Style Keto Crab Cakes with Remoulade Sauce

April 14, 2021
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Maryland Style Keto Crab Cake Recipe

These Maryland Style Keto Crab Cakes are honestly on of my best seafood recipes and Im so happy to share them with you.

As a Marylander I feel I have a decent amount of street credit when it comes to crab cakes.

Ive also been the chef at some very successful seafood restaurants in the mid Atlantic and Ive literally made tens of thousands over my career.

If you love Keto Seafood Recipes make sure to checkout: Keto Seafood Imperial, Prosciutto Wrapped Shrimp and Clams Casino

Philosophy to making Great Maryland Style Crab Cakes

Crab Cakes should be simple, they don’t need a bunch of peppers or strange ingredients and they definitely don’t need a bunch of bread crumbs.

The key is buying the best crab meat you can afford that’s available. Fresh is always best but I’ve made some very tasty crab cakes with pasteurized crab meat too.

I made this batch of crab cakes with fresh whole crabs that I painstakingly picked myself. Obviously that’s not always an option but it’s a great way to use leftover steamed crabs if you have them.

Save the shells to make amazing soup broth but that’s another recipe.

Maryland Style Keto Crab Cakes

What Crabmeat is Best for Crab Cakes?

Crabmeat is expensive, it doesn’t matter where you live or who you know. At the date of writing this blog the going price for jumbo lump Crab was about $36 and backfin was $24.

There’s no shame in using all backfin crab especially if you’re using fresh crabmeat.

I like to use a combination so that I can get those big beautiful lumps from the jumbo and fill in the blanks with the backfin.

Depending on the time of year or the region you live in fresh crab meat may not be an option. Your next best bet is to use pasteurized crab meat.

Though pasteurized crab tends to be a little more bland you can compensate with the other ingredients in your crab cakes.

Most pasteurized crab meat is going to come from the Far East. Regulations can vary a lot but I try to look for crab meat that is cooked on board and pasteurized immediately.

Crabmeat from the Philippines and Vietnam tend to be the best. I try to avoid any crabmeat from China if possible.

Ingredient List for Maryland Style Keto Crab Cakes

Ingredients to make Maryland Style Keto Crab Cakes

Preparing The Keto Crab Cakes

The type of crabmeat you use will also affect the amount of sauce you’ll need to make Keto crab cakes. Always be sure to add the sauce to the crabmeat and never the crabmeat to the sauce.

You can always add sauce but you can’t add crab meat, well you could but that can get expensive.

You just need enough sauce to coat the crab meat so that there’s enough to hold the shape of the crab cake.

Make one test keto crab cake and then put it back in the bowl with the rest of the crabmeat to sit. It will bind even better after a few hours in the fridge and can even be prepared the night before.

Form the keto crab cakes while you’re preheating the oven and they should come out perfectly.

Just because I’m a condiment junkie I wanted to include this Remoulade recipe as a bonus, it’s a tangy creamy sauce that’s perfect for any seafood, especially crab cakes. It’s a super simple recipe that takes less then five minutes so it’s a no brainer to pair with this crab cake recipe.

Ingredient List for Remoulade Sauce

More Keto Seafood Recipes

maryland style keto crab cakes with remoulade

Maryland Style Keto Crab Cakes

These Maryland Style Keto Crab Cakes are honestly on of my best seafood recipes and Im so happy to share them with you.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: Cakes, chesapeake, crab
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 192kcal
Author: Culinary Lion



  • Pick through crabmeat to make sure there are no shells and place in a mixing bowl.
  • In a separate bowl combine all other ingredients and whisk.
  • Add half of the liquid to the crab meat then gently fold until crab meat is fully coated. Add additional liquid mixture as needed but don’t drown the crabmeat in sauce.
  • Let mixture sit in the refrigerator for at least 1 hour to set up.
  • Preheat oven to 425 degrees F. Portion the crab mix into four equal balls and place on parchment paper on a baking pan. Dust lightly with old Bay. Cook for 12-15 minutes until golden.


Each crab cake should weigh  about 6 oz.


Calories: 192kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 1063mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 8.4mg | Calcium: 89mg | Iron: 1.1mg
low carb remoulade sauce

Remoulade Sauce

Remoulade is a fantastic versatile sauce that goes great with seafood
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: maryland style crab cake, Remoulade
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10
Calories: 85kcal
Author: Culinary Lion



  • Place all ingredients in a blender or food processor and rough pulse so it’s fully combined but not completely smooth.


serving size 2 tbsp


Calories: 85kcal | Carbohydrates: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 184mg | Potassium: 9mg | Vitamin A: 65IU | Vitamin C: 0.6mg | Calcium: 1mg | Iron: 0.2mg

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Recipe Rating

6 comments on “Maryland Style Keto Crab Cakes with Remoulade Sauce”

  1. 5 stars
    To die for!!!!! Omg, those crab cakes without all that other "stuff" were incredible!!! And the sauce?? I'm ashamed to say that I ate it by the spoonful! Yuuuuuuuuuum! Thank you! Absolutely LOVED these recipes!!

    1. Don't be ashamed lol, I do the same thing!! so glad you enjoyed them, I'm actually making some for mothers day tomorrow!!

  2. 5 stars
    In your photos of the finished crab cakes - is that parsley mixed in as well? I love that you bake these, rather than stove top cooking and flipping. Your recipe says 4 servings, I presume that's 4 cakes? Or does it make more than 4 cakes? Can't wait to try it!

    1. The recipe is set for 4 equal size crab cakes but you can make then any size you like. The parsley is for garnish so you can use it or not but it won't effect the flavor

  3. 5 stars
    Thanks Frank, made your sauce tonight for my wife’s crab cake recipe -( wanted to do yours) and was an awesome compliment! Used Old Bay HOT to spice it up a bit more and even kids liked it! Great remoulade all in all

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