Paleo Baked Crab Cakes

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I love seafood in the summertime. It’s light but filling and there are so many fun ways to prepare it. This was my first time making crab cakes, so there was quite a bit of trial and error in this recipe. When I finally got to this version of the recipe, though, I hit it on the nose.

They taste just as good as any restaurant crab cakes I’ve had, but they’re Paleo! Because of that, they’re virtually filler-free. So you’ll get a true crab cake with lots of flavor. They’re pretty easy to make, too — try them out and impress your family and friends!
Ingredients:
For cakes:
12 oz. chunk crab meat
2 tbsp. Dijon mustard
1/2 cup coconut flour
1/3 cup Paleo Mayo
1 egg, lightly beaten
2 tbsp. green onion, chopped
1 tbsp. lemon juice
1 tsp. Old Bay seasoning
1/4 tsp. garlic powder
1 pinch red pepper flakes
Cooking oil/fat of choice
For sauce:
1 tbsp. Dijon mustard
3 tbsp. Paleo Mayo
1 pinch red pepper flakes
 
Directions:
 

  1. Mix ingredients for sauce together in a small bowl and refrigerate to let flavors meld.

  1. In a large bowl, mix all ingredients for cakes together except for crab and coconut flour. When thoroughly mixed, fold in crab and coconut flour. Refrigerate for one hour to make the mixture easier to shape into cakes.

  1. Preheat oven to 425°F. Lightly grease a baking sheet and portion the crab mixture into cakes. Place in the center of the oven and bake until lightly browned, 30-40 minutes. Flip halfway through cooking.
  2. Serve over a bed of greens with 1 tbsp. sauce and garnish with lemon wedge.

[amd-zlrecipe-recipe:140]

 

Paleo Baked Crab Cakes

Paleo Baked Crab Cakes

Ingredients

  • 12 oz. chunk crab meat
  • 2 tbsp. Dijon mustard
  • 1/2 cup coconut flour
  • 1/3 cup Paleo Mayo
  • 1 egg, lightly beaten
  • 2 tbsp. green onion, chopped
  • 1 tbsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • 1/4 tsp. garlic powder
  • 1 pinch red pepper flakes
  • Cooking oil/fat of choice
  • 1 tbsp. Dijon mustard
  • 3 tbsp. Paleo Mayo
  • 1 pinch red pepper flakes

Instructions

  1. Mix ingredients for sauce together in a small bowl and refrigerate to let flavors meld.
  2. In a large bowl, mix all ingredients for cakes together except for crab and coconut flour. When thoroughly mixed, fold in crab and coconut flour. Refrigerate for one hour to make the mixture easier to shape into cakes.
  3. Preheat oven to 425°F. Lightly grease a baking sheet and portion the crab mixture into cakes. Place in the center of the oven and bake until lightly browned, 30-40 minutes. Flip halfway through cooking.
  4. Serve over a bed of greens with 1 tbsp. sauce and garnish with lemon wedge.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 295 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 113mg Sodium: 802mg Carbohydrates: 9g Fiber: 2g Sugar: 2g Protein: 17g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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