Paleo Maryland Crab Cakes Recipe -
Paleo Maryland Crab Cakes  Recipe

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
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 35 mins


  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

Jan 02, 2014

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

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!


8 Ratings

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!

Jan 13, 2014

I love this recipe! I used coconut flour instead of the almond (it's what I had on hand). I used yellow onion (I like more onion flavor) and they turned out perfect. Made I didn't take the picture, I was to excited to eat. :) will make this again!

Aug 06, 2013

This is really good! I even used tuna instead and added jalepenos. I was afraid they were too "wet" but that really helped keep them moist. I ended up flipping them and cooked them a total of 30 minutes so they'd brown.

Jul 25, 2013

This recipe was SO good! I will be making this again. My husband loved it!

Jul 24, 2013

Easy to assemble, really tasty. Be sure to chill well so they're easier to work with.


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 51 mg
  • 17%
  • 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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