Paleo Maryland Crab Cakes

Paleo Maryland Crab Cakes

sammyc14 19

"Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes."

Ingredients 1 h 35 m {{adjustedServings}} servings 114 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Grease a baking sheet.
  2. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
  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. 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. Preheat oven to 400 degrees F (200 degrees C).
  6. Bake crab cakes in the oven until golden brown, 15 to 20 minutes.
Tips & Tricks
Chef John's Fresh Salmon Cakes

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Reviews 11

  1. 11 Ratings


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


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 little kick (along with the Tabasco sauce). If you're doing paleo, Whole30, or Fast Metabolism Diet, you HAVE to try this!


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. ;-)