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    Home » Recipes » Gluten Free » Maryland Crab Cakes without Old Bay Seasoning

    Published: Jul 11, 2019 · Modified: Aug 13, 2021 by Alicia This post may contain affiliate links.

    Maryland Crab Cakes without Old Bay Seasoning

    Jump to Recipe Print Recipe
    Guaranteed additive and MSG-free, this recipe is packed full of crab and uses a simple mix of spices that are common in Old Bay seasoning. #crabcakes #glutenfree #dairyfree

    Crab cakes and football - that's what Maryland does! There's nothing better than a buttery, crispy crab cake that's filled to the brim with fresh crab. In my opinion, a good crab cake can barely hold itself together because it contains so much crab. This Maryland crab cake recipe is light on fillers and comes with a super quick version of the traditional Old Bay seasoning.

    Two crab cakes topped with tartar sauce on a white plate

    Substitutes for Old Bay

    When you're following a migraine diet, pre-made seasonings are typically out of the question. Old Bay claims there's no MSG in their recipe, but since MSG goes by many different names, I find most companies can get away with claiming this. It's the same reason we have to watch out for anything with "natural flavors". Because of this, I rarely trust brands that don't list out every item on their ingredient list.

    Old Bay is a collection of spices that is honestly too long to try to fit into one recipe. There are many copycat recipes online so if you have the time, you could definitely whip up one of your own and replace all the spices in this recipe. Another option is to try out Primal Palate's New Bae seasoning (yes, that's actually the name). Primal Palate has a lot of great seasonings that are paleo/Whole30 friendly. Check out their onion-free taco seasoning! This is not sponsored, by the way. I just get really excited when I find Heal Your Headache safe products.

    Recipe Tips

    The get the best results for this recipe, you want to use lump crab meat which usually comes refrigerated in a plastic container. I find canned crab meat just doesn't taste as good and is less "lumpy" than I want it to be. This is a case where lumpy is a good thing. You also don't need the "jumbo lump", which is large chunks and typically more expensive.

    A splatter screen is a wonderful thing and one of the best investments I've ever made. I also love to use it when searing fish or chicken. Makes for much easier clean up.

    Don't forget to pair this recipe with this Whole30 (and migraine-friendly) Tartar Sauce.

    For more seafood recipes try:
    Italian Grilled Shrimp
    Seared Sea Scallops with Chive Oil
    Seared Salmon with Creamy Garlic Spinach

    Two crab cakes with a gold fork on a white plate

    Close up of crab cakes with tartar sauce dripping down on a bed of lettuce

    Maryland Style Crab Cakes (without Old Bay Seasoning)

    Guaranteed additive and MSG-free, this recipe is packed full of lump crab meat and uses a simple mix of spices that are common in Old Bay seasoning. These also can be made gluten free, and are dairy free. Don't forget to serve with the Whole30 tartar sauce!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Diet: Gluten Free, Low Salt
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chilling: 30 minutes
    Total Time: 55 minutes
    Servings: 3 people
    Calories: 351kcal
    Author: Alicia

    Ingredients

    • 1 pound fresh, lump crab meat * I get mine from Whole Foods or Central Market
    • 2 scallions, finely chopped
    • 2 tablespoons celery, finely chopped
    • 2 tablespoons red bell pepper, finely chopped
    • 1 large egg, lightly beaten
    • 3 tablespoons good mayonnaise * I used Sir Kensington's
    • 1 tablespoon dijon mustard * I use Annie's or HEB
    • ½ teaspoon ground bay leaf
    • ½ teaspoon paprika
    • ½ teaspoon celery seed
    • ½ teaspoon kosher salt
    • 2 tablespoons all purpose flour (can be gluten free)
    • ½ cup panko (can be gluten free)
    • 1 tablespoon olive oil
    • ¼ cup grapeseed, canola, or avocado oil - you may need more or less depending on the size of your pan
    US Customary - Metric

    Instructions

    • In a large skillet, add 1 tablespoon olive oil (or just more of whatever oil you want to use for frying) and saute the chopped celery and red pepper over medium heat until softened - about 2-3 minutes. Remove from pan and pat dry with a paper towel.
    • Combine crab (watch out for rogue shells) with cooked pepper and celery, scallions, egg, mayo, mustard, spices, and flour. Cover a sheet or plate with parchment paper and shape into large pucks as best as you can (mixture will be a bit sticky). You should have 6-7 large crab cakes. Pop in the fridge for at least 30 minutes to an hour, which will help them hold together.
    • In a bowl or deep plate, add your panko. Gently press each crab cake into panko, coating both sides. In a large, nonstick pan, add oil and heat over medium high. When the oil is hot, add the crab cakes and cook until golden brown, about 4-5 minutes per side. If you have a splatter screen, I highly recommend using it.
    • Lay out paper towels on a sheet pan and place cooked crab cakes on top. If you're working in batches, you can place the drained crab cakes in a warm oven (about 200 degrees) until all are finished. Top with homemade tartar sauce.

    Notes

    • If you find your mixture falling apart before frying, the best thing you can do is chill it an adequate amount of time. 
    • If the mixture is too wet, you can add more flour, however, these should be a little on the wet side so they don't dry out.

    Nutrition

    Calories: 351kcal | Carbohydrates: 13g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1898mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 2mg
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Tory says

      August 26, 2019 at 7:43 pm

      5 stars
      Thanks, Alicia! Great recipe! We really enjoyed it!

      Reply
      • Alicia says

        August 26, 2019 at 10:40 pm

        Thrilled to hear that!

        Reply
    2. Colleen says

      July 30, 2019 at 12:06 am

      Not sure if you are aware that celery seed and celery salt are very frequently a
      migraine trigger. They act like MSG. That’s why I can’t eat whole bay seasoning not because it has MSG in it but because it has celery seed for celery salt. Just thought you should be aware of that

      Reply
      • Alicia says

        July 30, 2019 at 1:57 pm

        I am aware of nitrates that can occur naturally, however, they can exist in anything from lettuce to radishes. The ones that are recommended to avoid are the ones used in processed foods rather than natural foods. Obviously triggers are highly individual so almost anything could be a trigger for anyone, but for this particular diet it's not required to be avoided. There can be so much food fear involved with a migraine elimination diet, I try my best not to add to it.

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • Grilled Bok Choy
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Popular Summer Recipes

    • Crustless Blueberry Pie
    • Vanilla Ice Cream Pie
    • Slow Cooker Pork Shoulder
    • Dry Rub Oven Ribs (Baby Back)
    • Creamy Sweet Corn Pasta
    • Grilled Bok Choy

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