Blog Entries, Entrees, Recipes, Shellfish

Time2Thrive Crabcakes


I adapted this recipe from one online that used crackers, and I’ve made it gluten free.  They are even better than the one I posted a few years back!
Just in time for the holidays!

The most important thing is that you have good crabmeat. If you like spicy, you’ll have to add some cayenne or sriracha.  These are tasty with a lot of flavor, but not too spicy.


serves 4-8 depending on size and other meal items

1 large egg, beaten
½ cup olive oil based mayo or your favorite mayo
1 tablespoon Dijon Mustard
1 T Worcestershire Sauce
½ T hot sauce OR 2 teaspoons Old Bay Seasoning (I use Sriracha)
¼ teaspoon salt (more if your crackers don’t have salt)
¼ cup crushed gluten free saltine type crackers (I used GF Matzoh!)
1 stalk celery finely diced
¼ cup diced fennel (optional)
2 T finely chopped fresh parsley
1 lb. jumbo lump crabmeat, drained well if you use canned

I use 1 – 3 T coconut oil for cooking them, may have to add more if you have two batches.

Combine all ingredients in a bowl and using your fingers, blend well.  Shape into patties. Makes 6-8 medium crab cakes. Handle gently.

Heat a non-stick skillet or very well seasoned cast iron (I use Cuisinart Green Gourmet) on medium to medium low heat, add coconut oil, and carefully place cakes in once oil is hot.  Cook 5-8 min/side or until lightly browned.  You want them to cook slowly because you want the egg to cook and the crabmeat to warm thoroughly.

Make a remoulade sauce or tartar sauce to go with. It is easy, you can whip up a remoulade of sriracha mixed with mayo and relish.  Add sriracha to your cooked crab cake if you want a kick.

We usually try and have a dinner with an entree, a salad and a “hot” vegetable.  That is usually enough food and fills us up without bread or starches like rice or potatoes.  (If you are having rice, you can DRAMATICALLY lower the glycemic load of it by cooling it first, which converts the starch to resistant — undigestable — starch. Just keep it below 130º, which is the point that the starch converts to “bad starch”, meaning digestible.)

You can make tiny crabcakes and serve as appetizers also!

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I'm a 18 year breast cancer survivor, RN, certified functional medicine health coach, graphic designer, wife, mother and grandmother. This blog is my story, and the result of a difficult and complicated struggle to regain my health. I hope by sharing my story and what I've learned, I can help others thrive the way I have been able to. Thanks for visiting.