How To Make Paleo Crab Cakes

This 4th of July, we’re serving our new favorite appetizer: the one, the only, Paleo crab cake. There’s a million reasons we love these little diddies, and the fact they’re carbohydrate free is only one of them. It’s mostly because they’re filled with the most amazing mix of fresh, colorful and flavorful ingredients which means every bite is a little taste of summer. The second, and just as important reason, is the fact they whip up in a matter of minutes. That’s right. You read that correctly. MINUTES. This holiday, give these Paleo crab cakes a whirl and become everyone’s favorite party guest. Just remember: come prepared with the recipe because people will definitely be asking for it. Learn how to make them in this easy-to-follow tutorial with our online cooking school chef.

Paleo Crab Cakes

1 lb lump crab meat
¼ cup chopped green onion
1 cup red pepper, chopped small
2 tbsp fresh lime juice
1 large egg
¼ cup mayonnaise, fresh or pre-made
2 tbsp dijon mustard
1/3 cup almond flour
4 tbsp lard/bacon fat or coconut oil for cooking
1 tsp sea salt to taste

1. Combine all the ingredients in a mixing bowl, mixed very gently until combined, add more almond flour if the mixture is too wet.
2. Shape into cakes and dust lightly with almond flour.
3. Heat lard or bacon fat in a large skillet over medium high heat, allow the pan to get hot. Cook crab cakes in batches for about 2 minutes on each side or until browned.
4. Place on a plate covered with paper towels and finish cooking the rest of the crab cakes. Serve immediately.

A cucumber mango salsa is the perfect accompaniment to this dish.

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