Paleo Crab Cakes
These paleo crab cakes are light, flavorful, and packed with real crab instead of fillers. They crisp up beautifully on the outside while staying tender inside, making them perfect for a simple dinner or an impressive appetizer.
They’re easy to prepare, freezer-friendly, and taste amazing with a squeeze of lemon or a simple dipping sauce.
Ingredients
3 (6 oz) cans lump crab meat, drained
1½ tablespoons coconut flour, plus more for coating
2 scallions, minced
1/3 cup diced bell pepper
1 large egg, lightly beaten
1/4 cup paleo mayonnaise
1 tablespoon lemon juice
1/2 teaspoon ground mustard
1/2 teaspoon onion powder
Pinch of cayenne pepper
Himalayan salt and freshly ground black pepper, to taste
1/4 cup coconut oil, for frying
Directions
In a large bowl, gently combine the crab meat, coconut flour, scallions, bell pepper, mayonnaise, ground mustard, onion powder, cayenne, salt, and pepper. Mix carefully so the crab stays chunky.
Fold in the egg and lemon juice until just combined.
Shape the mixture into 6–8 patties and place them on a parchment-lined plate.
Cover and refrigerate for at least 30 minutes to help the cakes firm up.
Spread a thin layer of coconut flour on a plate. Lightly coat each crab cake on both sides.
Heat coconut oil in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, until golden brown and heated through.
Transfer to a wire rack or paper towel–lined plate to drain excess oil.
Serve warm with lemon wedges or your favorite dipping sauce.
Servings
Makes 6–8 crab cakes.
