Paleo Maryland Crab Cakes

  • Recipe By
  • Published Mar 14th
  • Ready In1h 35m
  • Servings6
  • Calories114
Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.

Paleo Maryland Crab Cakes Ingredients

The following are the ingredients needed to make delicious Paleo Maryland Crab Cakes for 6 servings:

  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 1/4 teaspoon lemon juice
  • 1 1/2 teaspoons seafood seasoning, such as Old Bay™
  • ground black pepper to taste
  • 1 pound fresh lump crabmeat
  • 1/4 cup almond flour
  • 1 tablespoon finely diced red pepper
  • 2 teaspoons sliced green onion
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup almond flour

Paleo Maryland Crab Cakes Cooking Instructions

  • Prep15m
  • Cook20m
  • Ready In1h 35m

To cook Paleo Maryland Crab Cakes, you need about 15 minutes of preparation time. The time needed to cook this Paleo Maryland Crab Cakes is about 20 minutes , and you can serve your Paleo Maryland Crab Cakes within 1 hour 35 minutes . The following are the steps to cook Paleo Maryland Crab Cakes easily:

  1. 1 Grease a baking sheet.
  2. 2 Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
  3. 3 Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
  4. 4 Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
  5. 5 Preheat oven to 400 degrees F (200 degrees C).
  6. 6 Bake crab cakes in the oven until golden brown, 15 to 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 114 calories; 6.8 grams of fat; 4.3 grams of carbohydrates; 9.7 grams of protein; 47 milligrams of cholesterol; 273 milligrams of sodium.

  1. Mar 19th 2018

    Great crab cakes. Easy to make hours before cooking. Added an extra egg for better adhesion. Served on arugula with chipotle aioli.

  2. I used avocado oil mayo instead. The sauce was excellent!

  3. Apr 17th 2015

    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 ...

  4. Feb 16th 2015

    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 in ...

  5. Jul 2nd 2014

    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 ...

  6. Mar 16th 2014

    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 ...

  7. Jan 2nd 2014

    sounds good but I hate to be the party pooper. About half the recipe is major Paleo No-Nos

  8. Jul 24th 2013

    Easy to assemble, really tasty. Be sure to chill well so they're easier to work with.

  9. May 14th 2013

    I can't BEGIN to tell you how good this recipe was! I made a lobster tail stuffed with this crab mixture. The flavors positively burst in your mouth. The red bell pepper provided just a l ...