Special Diets | 17 July 2015Grain-Free Maryland Crab Cakes with Tartar Sauce Share article facebook twitter google pinterest One of the trickiest things about crab cakes is getting the breadcrumb-to-crab ratio right. You want your cake to be filled with delicious lump crab meat, with the breadcrumbs as a binder. That’s what makes this recipe from Without Grain interesting, and so great! It replaces your typical breadcrumb with a small amount of coconut four, leaving you to really appreciate the star of this dish. The crab! Every June we spend a long weekend at the Lowe’s Wharf Marina in sherwood, Maryland, eating fresh Maryland blue crabs and fishing for striper bass (rockfish). While there, i learned that the key to making an authentic Maryland crab cake is to keep the ingredients simple and avoid overusing binding fillers such as bread and cracker crumbs. Nothing is worse than getting a crab cake that’s all filler and hardly any crabmeat! With just a simple swap of ingredients, I’ve made the perfect crab cake that’s jam-packed with delicious crab—use fresh Maryland blue crab if you can find it. For Tartar Sauce: ½ cup (115 g) mayonnaise ¼ (60 g) cup relish ¼ of a small onion, finely chopped For Crab Cakes: 3 tablespoons (42 g) mayonnaise 1 tablespoon (7 g) coconut flour 1 teaspoon dijon mustard 1 large egg, beaten 1 teaspoon seafood seasoning, such as Old Bay 1 pound (455 g) fresh or canned lump crabmeat, preferably maryland blue crab, picked clean of shells ½ cup (112 g) butter, melted Lemon wedges, for serving Yeild: 4 servings 1. To make the tartar sauce: In a small bowl, combine the mayonnaise, relish, and onion. Store, covered, in the fridge until ready to serve. 2. To make the crab cakes: In a large bowl, whisk together the mayonnaise, flour, mustard, egg, and seasoning. 3. Carefully fold in the crabmeat, being as careful as possible not to separate the lumps of meat. Gently form about ½ cup (115 g) of the crab mixture into a cake about 3 inches wide x 1 inch thick (7.5 x 2.5 cm) with your palms. Once formed, set aside on a cookie sheet lined with wax paper. Repeat to form 3 more crab cakes. 4. Heat the butter in a heavy-bottomed skillet over medium-high heat for 2 minutes. Add the crab cakes and fry for about 4 minutes on each side until nice and golden. Transfer to a paper towel–lined plate to drain. Serve with the tartar sauce and plenty of fresh lemon wedges. Note: After you form the crab cakes, they can be frozen on a parchment-lined cookie sheet for approximately 2 hours and then transferred to a sealed container or plastic zip-top bag. Cook frozen cakes just as you would if they were fresh, adding a few minutes of cooking time to each side of the cake. — Buy from an Online Retailer In North America: In The UK: With 100 recipes, Without Grain is your everyday reference for easy, delicious, grain-free living. Without Grain is a practical guide to eating a grain-free diet. Whether you’re paleo, gluten-free, or even low-carb, Hayley Ryczek provides a relaxed and simplistic approach to healthy eating that empowers you to confidently adhere to eating grain free, improving your health while eating amazing food. Without Grain includes an overview of the health benefits to eating a grain-free diet and serves as a useful reference guide for all things related to grain-free cooking. Learn the importance of stocking a grain-free pantry, how to use grain-free flours and the risks of cross contamination from gluten. Hayley also offers a grain-free holiday guide and a grain-free guide to eating out! With 100 grain-free recipes, Without Grain is a perfect book for beginners. With easy, practical recipes, your family’s favorite foods are converted to healthier, grain-free renditions. Enjoy this amazing resource, chock full of staple recipes such as waffles, pizza, buttermilk biscuits, and fried chicken. All of the grain-free recipes in Without Grain are equal to or better than their wheat-containing counterpart. Without Grain is your everyday reference for easy, delicious, grain-free living. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.