Paleo Crab Cakes !!

Eat these bad boys over a salad, with a side of broccoli, or make itty-bitty ones and serve as an appetizer or something! Recipe calls for paleo mayo so making it ahead of time will help cut down on “day-of” duties.

recipe from:


  • 1 lb crab meat, cooked
  • 1 cup cauliflower florets, steamed well
  • 2 eggs
  • 3 tbsp coconut flour
  • 3 tbsp paleo mayo (Primal Kitchen Mayonnaise OR make your own!! Click here!)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp coconut oil
  • 1-2 tsp Old Bay seasoning
  • 1/2 tsp sea salt


  1. In a large bowl, add the steamed cauliflower. Gently break up into small piece, mashing some. Leave some intact for texture.
  2. Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab TOO much.
  3. In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
  4. One tablespoon at a time, add the coconut flour over the crab and gently fold until everything is uniform. The coconut flour is what gives the cakes the crispy-golden crust!
  5. Transfer to fridge to chill and firm up (about 10 minutes – depends if your cauliflower was hot or not). **Can store to cook at a later date if you prefer. If eating that night, preheat oven to 350 degrees F. See step 8 to avoid using the oven.
  6. Remove from fridge and make into patties. I usually use a 1/3 cup scoop and press the mixture down into it to compress.
  7. Heat oil in a pan on medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes until golden brown, then flip and cook another 3 minutes.
  8. Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12-15 mins).
    *Tip: to avoid having to use the oven, make your crab cakes smaller and cook all the way through in the pan – just be sure they cook all the way through since there are raw eggs. Keep in mind if making more than one pan’s worth that you will need to keep warm before serving…you can place in a toaster/your oven at a low temp to keep warm if need be.
  9. Serve with fresh lemon wedges and Paleo mayo.
    We also like to eat in a lettuce wedge as a hand-held option besides bread.

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