Paleo Baked Crab Cakes – 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!

For the Paleo Mayo – you can buy from the store or you can also make your own! Here’s a recipe if you’re looking for one.

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.

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.

Looking for more seafood dishes that satisfies like this Paleo Baked Crab Cakes? Check out my other seafood recipes here!
 

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