Paleo Crab Cakes (Whole30, Keto)
These crab cakes, which I affectionately nicknamed “Paleo Krabby Patties,” are crispy on the outside and packed with tender crab on the inside! Because there’s no breadcrumb filler, the crab shines through. Trust me: no one will miss the gluten!
Servings: 4
Ingredients
- 1 pound lump crab meat
- 1½ tablespoon coconut flour plus more for coating the crab cakes
- 2 scallions minced
- 1 tablespoon salt-free seafood spice blend (I like using Penzeys Sunny Paris seasoning)
- ¼ cup paleo mayonnaise
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 large egg lightly beaten
- ¼ cup ghee avocado oil, or coconut oil
- 1 lemon cut into wedges
Instructions
- Toss the drained crab meat in a large bowl with the coconut flour, scallions, seafood seasoning, and Paleo mayonnaise.
- Gently combine everything with a rubber spatula. Add salt and pepper to taste, and gently fold in the egg.
- Form the crab mixture into 8 crab cakes, about ~¾ inch thick, and place them on a parchment-lined plate. Cover the plate and chill the cakes in the fridge for at least 30 minutes and up to a day to firm them up.
- When you’re ready to fry the crab cakes, take the crab cakes out of the fridge and fill a shallow plate with coconut flour.
- Lightly coat the crab cakes with coconut flour and gently pat off the excess coconut flour. Place the coated crab cakes on a parchment paper lined platter.
- Heat a large skillet over medium heat and add your cooking fat of choice when the pan is hot.
- Fry the cakes in a single layer for about 3 minutes on each side or until golden brown and crunchy on the outside.
- Transfer the crab cakes to a paper towel lined platter or a wire rack to drain the fat. Repeat steps until all the crab cakes are finished cooking.
- Serve the patties with lemon wedges and Red Cabbage Slaw with Tangy Carrot Ginger Dressing!
Nutrition
Calories: 377kcal | Carbohydrates: 12g | Protein: 25g | Fat: 26g | Fiber: 6g