Paleo Maryland Crab Cakes

Paleo Maryland Crab Cakes

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sammyc14 21

"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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1 h 35 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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

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 littl...

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 mad...

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 put...

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 n...

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 p...

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 b...

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 pictu...

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...

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