Paleo Crab Cakes

    (18)
    35 minutes

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


    2 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (17)

    by
    24

    sounds good but I hate to be the party pooper. About half the recipe is major Paleo No-Nos  -  02 Jan 2014  (Review from Allrecipes USA and Canada)

    by
    10

    I can't BEGIN to tell you how good this recipe was! I made a lobster tail stuffed with this crab mixture. The flavors positively burst in your mouth. The red bell pepper provided just a little kick (along with the Tabasco sauce). If you're doing paleo, Whole30, or Fast Metabolism Diet, you HAVE to try this!  -  14 May 2013  (Review from Allrecipes USA and Canada)

    by
    6

    Loved this recipe! Like some of the other reviews, I found that my cakes were falling apart a bit (which is totally OK because it means they're not full of starchy filler)... so instead of putting them on a baking sheet, I placed them in the cups of a muffin tin and baked them that way. Came out perfect!  -  17 Apr 2015  (Review from Allrecipes USA and Canada)

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