Paleo Classic Crabcakes
Elevate your seafood game with these Paleo Classic Crabcakes, a healthy twist on a traditional favorite that's bursting with fresh, crisp flavors and wholesome ingredients. Made with succulent lump crab meat, almond flour, and a tangy blend of Dijon mustard and zesty lemon juice, these crabcakes are perfectly seasoned with garlic, parsley, and green onions for a vibrant taste in every bite. Gluten-free and grain-free, they're pan-fried to golden perfection in coconut oil for a crispy exterior and tender interior that will leave you craving more. Quick and easy to prepare in under 30 minutes, these protein-packed crabcakes are ideal for a Paleo-friendly appetizer or a light main dish. Serve them with a squeeze of lemon or your favorite Paleo sauce for a meal that's as nutritious as it is delicious! Perfect for seafood lovers searching for gluten-free crabcake recipes, Paleo seafood dishes, or healthy dinner ideas.
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Recipe Information
Ingredients
- 1 pound Fresh lump crab meat
- 0.5 cup Almond flour
- 1 Egg
- 1 tablespoon Dijon mustard
- 2 tablespoons Lemon juice
- 0.25 cup Chopped fresh parsley
- 2 tablespoons Chopped green onions
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Coconut oil
Instructions
In a large mixing bowl, gently pick through the crab meat to remove any shell fragments without breaking up the larger pieces of crab.
In a separate bowl, whisk together the egg, Dijon mustard, and lemon juice until well combined.
Add almond flour, chopped parsley, green onions, garlic powder, salt, and black pepper to the egg mixture. Stir until everything is well mixed.
Gently fold the crab meat into the mixture, being careful not to break it up too much. Shape the mixture into 8 crabcakes, about 2-3 inches in diameter.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully place the crabcakes in the skillet.
Cook the crabcakes for about 4-5 minutes on each side, or until they are golden brown and cooked through, flipping once gently with a spatula.
Remove the crabcakes from the skillet and drain them briefly on a paper towel if needed.
Serve immediately with extra lemon wedges or your favorite Paleo-friendly sauce.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.2 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 542 mg | 42% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2071 mg | 44% | |
*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.
