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

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a baking sheet.

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  • Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.

  • 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.

  • 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.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Nutrition Facts

114 calories; protein 9.7g; carbohydrates 4.3g; fat 6.8g; cholesterol 46.9mg; sodium 272.6mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2014
sounds good but I hate to be the party pooper. About half the recipe is major Paleo No-Nos Read More
(29)

Most helpful critical review

Rating: 3 stars
03/14/2017
I used avocado oil mayo instead. The sauce was excellent! Read More
(1)
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/02/2014
sounds good but I hate to be the party pooper. About half the recipe is major Paleo No-Nos Read More
(29)
Rating: 5 stars
05/14/2013
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! Read More
(11)
Rating: 5 stars
04/17/2015
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! Read More
(9)
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Rating: 4 stars
07/03/2014
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. ;-) Read More
(8)
Rating: 5 stars
03/16/2014
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! Read More
(3)
Rating: 5 stars
07/24/2013
Easy to assemble really tasty. Be sure to chill well so they're easier to work with. Read More
(2)
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Rating: 4 stars
05/14/2018
Great crab cakes. Easy to make hours before cooking. Added an extra egg for better adhesion. Served on arugula with chipotle aioli. Read More
(2)
Rating: 5 stars
02/16/2015
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. Read More
(1)
Rating: 5 stars
08/10/2018
I made it, and for all those complaining that the ingredients were not paleo, make your own mayo and Worcestershire sauce from scratch, then you have no problem. I just added another egg to help with the binding. Read More
(1)
Rating: 3 stars
03/14/2017
I used avocado oil mayo instead. The sauce was excellent! Read More
(1)
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