Filler-Free Crab Cakes

Thanks, Trader Joe's! 

Thanks, Trader Joe's! 

Growing up on the East Coast comes with a love for crab cakes (especially with old bay, hey Maryland!) but what I don't love is ordering crab cakes that are essentially 5% crab and 95% fillers and bread crumbs. I recently found this frozen, 100% wild-caught crab meat at TJ's and grabbed some in the hopes that I would come up with a recipe to put it to use and these turned out SO. FREAKING. GOOD. 




INGREDIENTS (for 4 cakes):

  • 1 pkg TJ's frozen Wild Caught Crab (thawed and drained)
  • 1/3c red onion, diced and caramelized
  • 1 tbsp Avocado Oil Mayo (or mayo of choice)
  • 1 tbsp dijon mustard
  • 1 tsp lemon zest
  • 1 tbsp each chopped: dill, scallions, cilantro
  • 1.5 tbsp coconut flour (or oat flour)
  • 2 eggs or 1/2c egg whites
  • salt, pepper, garlic



  • finely dice red onion and caramelize in avocado or coconut oil over medium-high heat
  • while onion caramelizes, thaw and drain crab meat
  • Mix together: mayo, mustard, lemon zest, coconut flour and eggs until combined
  • Add onions, crab, herbs and spices to mayo mixture and mix together (be careful not to mix too much, you want to keep the crab somewhat lumpy) 
  • Separate into 4 cakes (will be messy) and place in the fridge for at least 30 mins
  • Heat about 1 tbsp coconut or avocado oil on a cast iron skillet over medium-high heat until very hot (but not smoking). Add crab cakes and let cook for 5-7 mins/side. You want a crispy layer to form otherwise these will be impossible to flip. If they are difficult to flip, let them cook a little longer. (If you are unable to keep them together as you flip - understanable - don't worry it will still taste great!)
  • serve with additional lemon and hot sauce if you'd like! We had ours on top of greens with a side of roasted plantains and veggies :) 

Per 2 crab cakes: 4C/7F/30P