Whole30 Classic Crab Cakes
Elevate your dinner table with these irresistible Whole30 Classic Crab Cakes, a healthier twist on the traditional favorite. Packed with succulent lump crab meat, fresh vegetables like red bell pepper and celery, and a flavor boost from Dijon mustard, lemon juice, and Old Bay seasoning, these crab cakes deliver bold, refined flavors with every bite. Almond flour keeps them grain-free and Whole30-compliant, while a quick pan-fry in ghee creates a crispy, golden crust that’s sure to impress. Ready in just 25 minutes, these easy-to-make crab cakes are perfect for a light dinner, entertaining guests, or as a sophisticated appetizer. Serve hot with fresh lemon wedges or your favorite Whole30 sauce for a dish that’s as nourishing as it is delicious! Keywords: Whole30 crab cakes, healthy seafood recipes, grain-free crab cakes, classic crab cakes, paleo-friendly appetizers.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
In a mixing bowl, gently combine the lump crab meat, almond flour, diced red bell pepper, celery, and green onions.
In a separate bowl, whisk together the eggs, Dijon mustard, lemon juice, and coconut aminos.
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.
Using your hands, shape the mixture into 8 equal-sized patties, about 2-3 inches in diameter.
Heat the ghee in a large skillet over medium-high heat.
Once the ghee is hot, add crab cakes to the skillet, being careful not to overcrowd the pan. Cook in batches if needed.
Fry the crab cakes for about 4-5 minutes on each side, until they are golden brown and crisp.
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.
Serve immediately while hot, garnished with extra lemon wedges or your favorite Whole30 compliant sauce.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 485 mg | 37% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2181 mg | 46% | |
*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.
