Paleo Classic Crab Cakes
Elevate your seafood game with Paleo Classic Crab Cakes—a healthier, grain-free twist on the timeless favorite! These mouthwatering crab cakes are crafted with tender lump crab meat, almond flour, and fresh herbs like parsley and green onions, delivering irresistible flavor without compromising dietary goals. A touch of Dijon mustard, garlic powder, and cayenne pepper adds depth and a gentle kick, while coconut oil ensures a perfectly crispy golden crust. Ready in just 30 minutes, they’re the ideal choice for an elegant dinner or crowd-pleasing appetizer. Garnish with fresh parsley and a wedge of lemon for a refreshing finish—and enjoy a dish that’s as nutritious as it is delicious! Perfect for paleo enthusiasts and seafood lovers alike.
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Recipe Information
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
Instructions
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.
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.
Using your hands, form the mixture into 8 patties, about 2 1/2 to 3 inches in diameter.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, carefully place the crab cakes into the skillet, making sure not to overcrowd them. Cook in batches if necessary.
Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Serve the Paleo Classic Crab Cakes warm, garnished with additional fresh parsley if desired, and a wedge of lemon on the side.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 7494 mg | 326% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.5 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 708 mg | 54% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1884 mg | 40% | |
*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.
