For best results, use high-quality jumbo lump crabmeat. Be gentle when mixing the crabmeat to avoid breaking up the lumps. Refrigerating the crab cakes before baking helps them hold their shape. Serve immediately with a side of lemon wedges and your favorite paleo-friendly dipping sauce, such as a creamy avocado-lime sauce or a spicy aioli. Crab cakes can also be pan-fried in avocado oil for a crispier texture.
Paleo Maryland Crab Cakes
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS78
Savor the authentic taste of Maryland with these paleo-friendly crab cakes. Crafted with succulent jumbo lump crabmeat, seasoned to perfection, and coated in a delicate almond flour crust, these cakes are a delightful indulgence that won't compromise your dietary choices. A true celebration of coastal flavors!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol47 mg
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Fiber0 g
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Protein10 g
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Saturated Fat1 g
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Sodium273 mg
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Sugar0 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the egg, mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce, hot pepper sauce, lemon juice, and black pepper. Set aside. (5 minutes)
02
StepIn a separate large bowl, gently combine the jumbo lump crabmeat with your hands, being careful not to break up the lumps too much. Add the whisked mayonnaise mixture and very gently fold it in to combine. Add 1/4 cup of almond flour, minced red bell pepper, sliced green onion, and chopped fresh parsley. Gently mix until just combined. (10 minutes)
03
StepUsing your hands, form the crab mixture into six equal-sized round cakes. (5 minutes)
04
StepPlace the remaining 1/3 cup of almond flour on a shallow plate. Dredge each crab cake in the almond flour, ensuring it's evenly coated on all sides. (5 minutes)
05
StepPlace the dredged crab cakes onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour to allow the cakes to firm up. (1 hour +)
06
StepPreheat your oven to 400 degrees F (200 degrees C). (10 minutes)
07
StepBake the crab cakes, uncovered, in the preheated oven until they are golden brown and heated through, approximately 15 to 20 minutes. (15-20 minutes)
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Maggie Schamberger
Jun 17, 2025The almond flour crust was surprisingly crispy. I'll definitely be making these again.
Laura Oconnell
Dec 29, 2024My family loved these! Even my kids who are picky eaters devoured them.
Joanne Kohler
Dec 25, 2024These were amazing! So easy to make and tasted just like the real thing!
Ubaldo Schultz
Nov 17, 2024These crab cakes are perfect for a quick and healthy weeknight meal.
Mariam Stamm
Nov 15, 2024Make sure you don't overmix the crabmeat! That's the key to keeping them tender.
Isabel Mann
Sep 29, 2024I've made these several times and they always turn out perfectly. Thanks for the great recipe!
Domenick Muller
Sep 28, 2024I substituted the mayonnaise with Greek yogurt and it worked great! A little tangier, but still delicious.
Aric Klocko
Aug 30, 2024I added a bit of Old Bay seasoning to the almond flour for extra flavor. Great recipe!