Whole30 Classic Crab Cakes

Dive into the irresistible flavors of these Whole30 Classic Crab Cakes, a healthy twist on the beloved seafood favorite. Packed with tender lump crab meat, crunchy diced veggies like red bell pepper and celery, and seasoned to perfection with Old Bay and garlic powder, these crab cakes offer a satisfying bite bursting with coastal charm. Almond flour takes the place of traditional breadcrumbs, making this recipe both gluten-free and Whole30-compliant, while a touch of Dijon mustard and coconut aminos adds depth and balance. Lightly pan-fried in rich, golden ghee, these crab cakes achieve a crispy exterior that gives way to a moist, flavorful interior. Ready in just 25 minutes, they're perfect for an elegant appetizer, light main course, or snack served with a squeeze of fresh lemon or your favorite Whole30 approved sauce.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 16 ounces Lump crab meat
• 0.25 cup Almond flour
• 0.5 cup Red bell pepper, finely diced
• 0.25 cup Celery, finely diced
• 2 pieces Green onions, thinly sliced
• 2 large Eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 tablespoon Coconut aminos
• 1 teaspoon Old Bay seasoning
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 tablespoons Ghee (or clarified butter) for frying

Directions

Step 1

In a mixing bowl, gently combine the lump crab meat, almond flour, diced red bell pepper, celery, and green onions.

Step 2

In a separate bowl, whisk together the eggs, Dijon mustard, lemon juice, and coconut aminos.

Step 3

Add the wet ingredients to the crab mixture, then sprinkle in Old Bay seasoning, garlic powder, salt, and black pepper. Gently fold everything together until well mixed.

Step 4

Using your hands, shape the mixture into 8 equal-sized patties, about 2-3 inches in diameter.

Step 5

Heat the ghee in a large skillet over medium-high heat.

Step 6

Once the ghee is hot, add crab cakes to the skillet, being careful not to overcrowd the pan. Cook in batches if needed.

Step 7

Fry the crab cakes for about 4-5 minutes on each side, until they are golden brown and crisp.

Step 8

Once both sides are cooked through and have a nice golden crust, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess ghee.

Step 9

Serve immediately while hot, garnished with extra lemon wedges or your favorite Whole30 compliant sauce.

Nutrition Facts

Serving size	(840.6g)

Amount per serving	% Daily Value*
Calories	1113.5

Total Fat 72.3g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 711.1mg	0%
Sodium 3897.6mg	0%
Total Carbohydrate 20.3g	0%
Dietary Fiber 6.3g	0%
Total Sugars 9.8g
Protein 99.9g	0%

Vitamin D 82IU	0%
Calcium 484.6mg	0%
Iron 8.0mg	0%
Potassium 2180.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 35.3%

Carbs: 7.2%