Low-FODMAP & Gluten-free Oven Baked Maryland Crab Cakes
Rich, succulent and absolutely delicious. Baked Low-FODMAP Maryland Crab Cakes are the perfect gourmet meal or appetizer for any party! Gluten-free, Dairy-free, and IBS-friendly.
- Prep Time: 10M
- Cook Time: 15M + chilling
- Total Time: 55M
- Yield: 4 servings 1x
- Category: entree, appetizer
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 large egg
- 1/4 cup (60g) mayonnaise*
- 1 tablespoon chopped fresh parsley*
- 2 scallions, green tips only*
- 1/2 stalk celery, minced*
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon copycat low-FODMAP seafood seasoning *
- 1 teaspoon fresh squeezed lemon juice, plus sliced lemons for serving
- 1/8 teaspoon salt
- 1 pound fresh lump crab meat, shells removed*
- 2/3 cup gluten-free, low-FODMAP bread crumbs*
- Optional: 2 tablespoons melted unsalted butter, olive oil, or garlic-infused oil*
Instructions
- In a large bowl, mix together the egg, mayonnaise, parsley, scallions, celery, Dijon mustard, Worcestershire sauce, low-FODMAP seafood seasoning, lemon juice, and salt
- Add the crab meat, then bread crumbs and gently fold the ingredients together, without breaking the crab chunks much
- Cover bowl and refrigerate for 30 minutes to overnight (I did overnight). If you like to scoop your balls at this point, you may place them on a baking sheet, cover and chill them instead
- When ready to bake, preheat your oven to 450°F (232°C) and place rack in the center, or preheat air fryer to 400F
- Generously grease a rimmed baking sheet with nonstick spray or line with a silicone baking mat, or line your air fryer with parchment liners
- Using a 1/2 cup size measuring cup, portion the crab cake mixture on the baking sheet, or in the air fryer basket. You should have 6 large cakes. Don’t press them out much, but use your fingers to keep them formed and flatten slightly on top
- Brush or spray with the melted butter or infused oil
- Bake or air fry for 12-14 minutes or until lightly browned around the edges and on top. Since ovens vary, watch yours to make sure they don’t overbake. For a crispy exterior, increase to broil for the last 3-4 minutes
- Serve with lemon wedges, low-FODMAP tartar sauce, low-FODMAP lemon dill sauce, or low-FODMAP seafood cocktail sauce
- Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting
- I recommend full fat mayonnaise, Hellman’s has low-FODMAP ingredients
- You may substitute 2 teaspoons dried parsley for the fresh
- Worcestershire sauce is low in FODMAPs at 2 tablespoons per serving
- Select gluten-free bread crumbs without any high FODMAP ingredients (I used Target brand), or make your own!
- If you don’t have the copycat seasoning, there are brands of seafood seasoning without added onion and garlic
- For best flavor, I recommend jumbo lump crab for this recipe, or combine some jumbo lump with lump crab or special crab to make it more economical
- The green part of the scallion does not contain FODMAPs, do not substitute for the bulb
- Celery is low FODMAP in 10g servings per Monash, FODMAP Friendly lists a maximum serving of 142g
- Garlic-infused oils do not contain FODMAPs, they are a great option for the flavor without the bellyache
- This recipe may also be pan fried, if you prefer
