John William Tuohy lives in Washington DC

Maryland Crab Cakes (Gluten-Free)

Maryland Crab Cakes (Gluten-Free)


3 tablespoons mayonnaise

1 tablespoon of coconut flour (I used no Gluten flour)

1 teaspoon Dijon mustard (I used two teaspoon, it gives the cakes a real kick)

1 large egg, beaten

1 teaspoon seafood seasoning such as Old Bay (I used a lot more than that, but whatever)

1 pound fresh or canned lump crabmeat, preferable Maryland blue crab, picked clean of shells

½ cup butter, melted


In a large-size bowl, whisk together the mayonnaise, coconut flour, Dijon, egg and seafood seasoning.

Fold in the crabmeat and make the cakes to your liking.  

Fry in butter. (I used Irish Gold Butter because it has a lot of taste)

Once the pan is hot, cook for 4 minutes on each side of the cake.

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