Crab Cakes are one of my favorite foods! I think this paleo version tastes even better than the traditional ones because it has no filler – just pure goodness and tons of crab.
Crab Cakes
Author: Apples to Zoodles
Serves: 8-10 crab cakes
Ingredients
- 1 lb crab meat, picked over for cartilage
- ⅓ cup finely chopped scallions
- ½ cup finely chopped red bell pepper
- 1 tbsp fresh lemon juice
- 2 large eggs, lightly beaten
- 1 tbsp Annie's Organic Dijon
- 1 tsp Worcestershire*
- dash of cayenne
- ½ tsp Old Bay seasoning, or more to taste
- 2 minced garlic cloves or a generous shake of garlic powder
- fresh pepper, to taste
- optional, a generous sprinkling of dried or fresh parsley
- optional, 1 tsp mustard powder
- Pictured above topped with this Dill Fine Herb Sauce. I also love them topped with equal parts Dijon Mustard and Stone Ground Mustard.
Instructions
- Preheat oven to 430F.
- Mix all ingredients together in a bowl.
- Form into patties and place on a greased parchment paper lined baking sheet.
- Bake for about 15 minutes. Take out and carefully flip. Bake 5-10 minutes longer. I like to put mine under the broiler at the end for a few minutes to get crispy. WATCH CAREFULLY - they burn easily under the broiler!
Notes
*I still use Lea & Perrins original worcestershire sauce. It is gluten free, but does contain added sugar/molasses. Since this recipe uses such a small amount I do not worry about it. Here is a 100% Paleo/Whole30 option or you can just skip it.
These freeze perfectly. I either vacuum seal mine or wrap individually in a layer of saran wrap followed by tin foil. To reheat, just pan-fry them on the stove.
These freeze perfectly. I either vacuum seal mine or wrap individually in a layer of saran wrap followed by tin foil. To reheat, just pan-fry them on the stove.
What did you top these with in the picture? Looks like mustard?
Just added the link to the recipe! Not sure why it was not there before. Sorry about that!
Hi. Your website is super cool. I did try this recipe last night and it was awesome! My family love it a lot. Thank you for the post.
Thanks Diana!!