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I have always liked crab cakes but have felt that the traditional use of breadcrumbs or cracker crumbs has ruined them by adding gluten and a large sugar load. In contrast, here is a lovely recipe, easy-to-make, delicious, and both gluten-free and low in refined carbs.

Prep Time: 25-30 Minutes

Serves: Four (Makes 8 cakes)


2 large, organic-fed, cage-free eggs lightly beaten

1 pound fresh lump crabmeat

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

½ medium sweet onion, chopped finely

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon Italian herb seasoning

4 medium garlic cloves, chopped finely

¼ cup Italian parsley, chopped finely

¾ cup blanched finely ground almond flour

2 tablespoons ghee

2 tablespoons extra-virgin olive oil


In a medium bowl, lightly whisk the egg. Mix in the crabmeat. Mix well with a fork, breaking up any large pieces, but be sure to leave small chunks of crab meat so that you can taste the crab. Mix in the mustard and set aside.

Heat a large sauté pan (or skillet) to medium heat. Add olive oil, then onion, and heat for 2-3 minutes with an occasional stir. Add salt, black pepper, Italian seasoning, and garlic, heat another 2 minutes, then set aside.

Add parsley to the crabmeat mixture. Then add sautéed onion mixture. Add flour and stir until well mixed.

Use a 1/4 cup scoop to portion out portions of the mixture. Use your hands to form the portions into eight 1/2-inch-thick patties and place on wax paper.

Reheat the large sauté pan to medium heat, add 1 tablespoon of ghee and 1 tablespoon of olive oil.  Next, add 4 of the crab cakes. Heat them for about 4 minutes without moving, until the edges on the bottom are lightly browned.

Carefully, flip the crab cakes, use a second spatula if needed. Cook on the other side, about 3-4 minutes, until lightly browned.

Then cook the other 4 crab cakes in a second pan, or repeat and cook in the same pan using remaining ghee and olive oil.


Steven Masley, MD



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