Paleo Crab Cakes

Paleo Crab Cakes

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Feel free to get creative! Add celery, chillies or other ingredients. You can also use chopped prawns in this recipe for prawn cakes.


Serves: 6 

  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce, such as Tabasco®
  • 1/4 teaspoon lemon juice
  • 1 1/2 teaspoons seafood seasoning, such as Old Bay™
  • ground black pepper, to taste
  • 450g fresh lump crabmeat
  • 1/4 cup almond flour
  • 1 tablespoon finely diced red capsicum
  • 2 teaspoons sliced green onion
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup almond flour

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Grease a baking tray.
  2. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning and black pepper in a bowl.
  3. Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, capsicum, green onions and parsley.
  4. Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each crab cake in the almond flour and set on prepared baking tray. Refrigerate for at least 1 hour.
  5. Preheat oven to 200 degrees C.
  6. Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

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