Paleo Maryland Crab Cakes Recipe - Allrecipes.com
Paleo Maryland Crab Cakes  Recipe
  • READY IN ABOUT hrs

Paleo Maryland Crab Cakes

Recipe by  

"Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Grease a baking sheet.
  2. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
  3. Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
  4. Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Bake crab cakes in the oven until golden brown, 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2014

sounds good but I hate to be the party pooper. About half the recipe is major Paleo No-Nos

 
Most Helpful Critical Review
Apr 16, 2015

Skippy's review was not being a party pooper in pointing out that "about half" of this recipe is not Paleo. I will be a party pooper with my review. I am looking for a Paleo crab cake recipe for my 3rd grade child to eat as part of her social studies curriculum. She has serious digestive issues and is on Paleo out of necessity. So, I was elated to find a Paleo recipe so that she can have the full learning experience. She so often has to forgo any food activities. Well, my hopes were then dashed when I looked at this recipe and saw the processed, non-Paleo ingredients. I should have knows, as it seems like nowadays most people consider their food to be "Paleo" if it contains an animal protein source and uses almond or coconut flour. Old Bay seasoning is decidedly not Paleo, unless you post a home made version of it. The same with Worcestershire sauce (unless you know of a specifically Paleo store bought sauce, and in which case it would have been nice to have the brand name). The Tabasco sauce probably is not either, with the distilled vinegar. Should contain a type of vinegar that still has "the mother".

 

13 Ratings

May 14, 2013

I can't BEGIN to tell you how good this recipe was! I made a lobster tail stuffed with this crab mixture. The flavors positively burst in your mouth. The red bell pepper provided just a little kick (along with the Tabasco sauce). If you're doing paleo, Whole30, or Fast Metabolism Diet, you HAVE to try this!

 
Jul 02, 2014

Made this with a 12 oz can of white albacore tune. Very easy and very good! I liked the fact that I didn't have to slave over a hot, greasy skillet to brown these bad boys. Some changes I made: I didn't have Old Bay, so I used smoked paprika, celery seeds, black pepper, sea salt and garlic powder instead. Also used about double the vegetables because I like 'em with lots of veggies. To save time, I chilled the mixture in the freezer for about 15-20 mins. Worked fine. And, because I like crispy, crusty cakes, I used about 2/3rds cup (or slightly more) almond flour for coating, well seasoned with my "Old Bay" replacement (smoked paprika, celery seeds, garlic powder, black pepper and sea salt.) Baked at 400 degrees for just over 20 mins and flipped them about half way through -- flipping was a little difficult because I didn't think to oil the foil. Made 9 cakes, just enough for three people -- I will double recipe next time so I have leftovers. Served with homemade coleslaw and a homemade spicy sauce for the cakes. Will definitely make again. ;-)

 
Mar 16, 2014

Excellent. I served over a be of mixed baby greens and topped with Paleo Chipotle Dipping Sauce (I toned this sauce down a bit by substituting diced green chilies for the adobo chipotles so as not to drown out the crab cakes' subtle flavors). This one is going on "high rotation" at our house!

 
May 28, 2015

The flavors of this recipe were great. I think I must have had more than a pound of crab because they would not form into cakes at all. No problem. I decided to add a little more onion and red bell pepper. I also added cilantro since I had no parsley. I put it all in a casserole dish and put cheddar cheese on top and baked it at 350 for 40 minutes. Delicious. A couple of days later I used some of the left-overs in an omelette. Very tasty. I will try the cakes in the future with the right amount of crab.

 
Apr 17, 2015

Loved this recipe! Like some of the other reviews, I found that my cakes were falling apart a bit (which is totally OK because it means they're not full of starchy filler)... so instead of putting them on a baking sheet, I placed them in the cups of a muffin tin and baked them that way. Came out perfect!

 
Feb 16, 2015

Great recipe! Lump crabmeat was $18.99/half pound at my local market, so I ended up using crab claw meat instead (only $6.99 per half pound), which tasted just as good. Once I formed them into patties, they kept falling apart, so I sprinkled almond flour on each side instead of dredging them. I read the reviews where people flipped their cakes to brown both sides, so I intended to flip them as well. At 20 minutes, I couldn't flip them without them falling apart. Instead I brushed each crabcake with a little melted butter, repositioned my oven rack, and broiled them for 5 minutes to brown the tops. The result was fantastic! Topped with paleo-style remoulade to serve.

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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