Jumbo lump crabmeat, conventional seasonings, and an almond flour breading are used to make these Maryland crab cakes. Get creative and add celery, jalapenos, or other ingredients! To make shrimp cakes, you can also use the chopped shrimp in this recipe.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 crab cakes |
Ingredients
- 1 large egg
- 2 tablespoons mayonnaise
- 1 ½ teaspoons seafood seasoning, such as Old Bay™
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce (such as Tabasco®)
- ¼ teaspoon lemon juice
- ground black pepper to taste
- 1 pound jumbo lump crabmeat
- ¼ cup almond flour
- 1 tablespoon minced red bell pepper
- 2 teaspoons sliced green onion
- 1 tablespoon chopped fresh parsley
- ⅓ cup almond flour
Instructions
- Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.
- Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes.
- Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 273 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delish!!!! Tasted as good as a 5 star restaurant quality crab cake! The only thing we changed was that we left out the hot sauce. We made them in a frying pan and also baked them, they were delicious both ways however we seldom eat fried foods so we will be doing them by the baking method from now on. We have made them 4 times already since February and this Thursday will be the 5th time….soooo good!! I do agree with some of the other reviews that they do have a tendency to fall apart so my husband forms them in a ramekin dish and then turns them over onto a cookie sheet. They are perfect for me since I have a gluten allergy, thanks so much for this great recipe!!
I added more red pepper and used chipotle mayo in place of mayo. The added flavor was needed.
These are amazing. Blow even restaurant crab cakes out of the water. We have made these several times, and stick right to the recipe 🙂
My new favourite crab cake recipe, the flavours are delicious. I found mine did not crisp up enough for me in the oven, so I did a quick pan fry before serving. Will definitely make these again.
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.
Great crab cakes. Easy to make hours before cooking. Added an extra egg for better adhesion. Served on arugula with chipotle aioli.
Awesome! Used 1/2 recipe with 2 6.5oz cans of crab meat and added an 2 small eggs for extra binding.
Sounds good. I couldn’t make it though because I have an autoimmune digestive disease and am on a restricted diet (Paleo and SCD). Worcestershire sauce is neither Paleo nor SCD compliant. I too use Primal Kitchen’s avocado oil mayonnaise.
Used panko bread crumbs to bread the patties and used a whole red pepper with the scallion.
Excellent! Made with tuna. Used jalepeno instead of red pepper. Hot sauce wasn’t enough heat, so added cayenne pepper. Added paprika and cumin to taste. Put some almond flour on wax paper and put patty on that, then sprinkled more on top, carefully removed from wax paper and put on baking sheet. Baked 15 min per side. Very good with Jamaican slaw recipe off this site.
I used avocado oil mayo instead. The sauce was excellent!
These were really yummy!! I did have a little problem getting them to brown up. I had them in the oven at 400 for 20 minutes, but the almond flour was still pale. I wound up getting impatient & just throwing them in a pan and browning them that way……I noticed even after I got them nice & brown, they still weren’t really crispy. That might be the nature of almond flour? I don’t have much experience cooking with it. Also the flour seemed to stay dry. I put some olive oil in the pan and that helped. Maybe next time if I try putting them in the oven again I’ll try spritzing the tops with olive oil. I loved the flavor of the crab….very yummy. However, I did use quite a bit more spices, lemon juice & worchestershire than called for. I also used a bit more mayo than called for…hoping that would help them hold together better. I didn’t have any problems with them falling apart. Also, I made a little sauce with butter, shallots, garlic, wine & some thyme. This is a definite make again.
Paleo or not, this is fantastic!! Actually made them with half crab and half shrimp to cut down on cost, but we’re still very crabby and delicious!! Can’t wait to make again. And th sauce is perfect!
I don’t like sea food but I loved these! So tasty! I had to flip them half way through the baking process and they were a bit crumbly but still tasty!
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 bell pepper. I also added cilantro since I had no parsley. I put it all in a casserole dish and put cheddar cheese on top and baked it at 350 for 40 minutes. Delicious. A couple of days later I used some of the left-overs in an omelette. Very tasty. I will try the cakes in the future with the right amount of crab.
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!
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.
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. 😉
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!
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!
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.