Paleo Classic Crab Cakes
Discover the perfect blend of flavor and nutrition with these Paleo Classic Crab Cakes—a wholesome twist on a seafood favorite. Bursting with tender crab meat, crisp veggies like green onions and red bell pepper, and a medley of fragrant spices, these crab cakes are bound together with almond flour and eggs, making them entirely grain-free and paleo-friendly. Fried to golden perfection in coconut oil, each bite is crispy on the outside and moist on the inside, with a zesty hint of lemon and Dijon mustard. Whether served as an appetizer, main course, or part of your meal prep rotation, these easy-to-make crab cakes are ready in just 30 minutes, satisfying your seafood cravings while keeping it healthy and delicious. Perfect for paleo enthusiasts or anyone searching for a gluten-free, nutrient-packed option, these crab cakes will elevate any mealtime spread!
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Ingredients
- 16 ounces Crab meat
- 0.5 cup Almond flour
- 2 large Eggs
- 2 stalks Green onions, finely chopped
- 0.5 Red bell pepper, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil, for frying
Directions
Step 1
In a large mixing bowl, add the crab meat, almond flour, eggs, green onions, red bell pepper, and fresh parsley. Mix well until all the ingredients are combined.
Step 2
Add in the garlic powder, onion powder, cayenne pepper, lemon juice, Dijon mustard, salt, and black pepper. Mix again to ensure the spices are evenly distributed throughout the mixture.
Step 3
Using your hands, form the mixture into 8 patties, about 2 1/2 to 3 inches in diameter.
Step 4
Heat the coconut oil in a large skillet over medium heat.
Step 5
Once the oil is hot, carefully place the crab cakes into the skillet, making sure not to overcrowd them. Cook in batches if necessary.
Step 6
Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Step 7
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Step 8
Serve the Paleo Classic Crab Cakes warm, garnished with additional fresh parsley if desired, and a wedge of lemon on the side.
Nutrition Facts
| Serving size | (749.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1154.9 |
| Total Fat 67.5g | 0% |
| Saturated Fat 29.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 612.1mg | 0% |
| Sodium 7494.1mg | 0% |
| Total Carbohydrate 22.9g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 5.5g | |
| Protein 110.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 707.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1883.7mg | 0% |
Source of Calories