Paleo Crab Cakes

Crab cakes are one of my favorite appetizers: I love them so much that I often make them a meal. These cakes are very light and incredibly tasty! They are great on a bed of arugula salad with fresh tomatoes and a squeeze of lime, or even in a burger bun! You can definitely get creative 😉

I really love being able to enjoy tasty food knowing it is also healthy ❤


Gluten Free – Grain Free – Dairy Free – Paleo – Clean Eating Recipe

(4 crab cakes)


1 6oz (4.2oz drained) Can of Trader Joe’s Crab Meat

1 Egg

2/3 cup Almond Flour

1 Poblano or Bell Pepper

1 Green Onion

Small bunch of Chopped Cilantro

1 Tbsp Dijon Mustard

2 Tbsp Coconut Milk canned (full fat)

3-4 drops Sriracha (optional but recommended)

Pinch of Paprika

Salt & Pepper

Organic Virgin Coconut Oil to fry

Paleo Crab Cakes

In a bowl beat the egg, add the mustard, coconut milk, sriracha, paprika, salt & pepper. Finely chop the onion, cilantro, poblano pepper and add to the mix. Drain and fold in the crab making sure you don’t break it down too much, but it’s still nicely combined. Last but not least, add the almond flour. Use a regular spoon to fold all the ingredients together. Cover and let sit in the fridge for at least 20-30 minutes. When ready to cook, grease a non-stick pan with a thin layer of coconut oil (we are cooking the cakes, not deep-frying them!). The mix should yield 4 cakes, so divide in 4 equal parts and pat them into shape. Cook for 4-5 minutes per side at medium heat, until both sides are nice and crispy, and cooked all the way through. Tip: make sure the oil is hot when placing the cakes in the pan, and to avoid them falling apart.

Remove from pan and place on a paper towel lined plate, for few minutes to cool down before eating them.

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