Paleo Crab Cakes



  • 3 – 6 oz canned white lump crabmeat
  • 1.5 tablespoons coconut flour, plus more for dusting the cakes (about 1/4 cup)
  • 2 scallions, minced
  • 1 large egg, lightly beaten
  • 1/4 cup Paleo mayonnaise
  • 1/3 Bell Pepper diced
  • 1 Tablespoon Lemon Juice
  • 1/4 cup coconut oil
  • 1/2 teaspoon Ground Mustard
  • 1/2 teaspoon Onion Powder
  • 1 pinch cayenne pepper
  • Hymalian Salt
  • Freshly ground pepper



  • Gently mix the drained crab meat in a large bowl with the coconut flour,
    scallions, bell pepper, Paleo mayo and all seasonings. Add salt and pepper to taste. Use a rubber spatula.
  • Then fold in the egg and lemon juice.
  • Divide and shape the crab mixture into 6-8 cakes and place them on a parchment-lined plate.
  • Cover the plate and chill the cakes in the fridge for at least 30 minutes to firm them for coating with flour.
  • Spread the remaining coconut flour on a plate and lightly coat the crab cakes with it. Heat the coconut oil over medium heat and fry the cakes in
    the oil for 3-4 minutes on each side.
  • You can drain the crab cakes on a wire rack so they won’t get soggy on the bottom if it seems like there is leftover oil in them. Serve the patties with lemon wedges.

IMG_0281 IMG_0282

Leave a comment

Your email address will not be published. Required fields are marked *