Paleo Crab Cakes: Lower-Carb Spin on the East Coast Classic

Paleo Crab Cakes Recipe

Get ready to indulge in this paleo crab cakes recipe–the ultimate version of this timeless classic.

Crab cakes are fishcakes based in crab, mayonnaise, eggs, crumbs, milk, and seasonings. Despite the overwhelming majority of its ingredients satisfying paleo dietary requirements, it falls short of paleo status with the addition of bread crumbs as well as the method often used to cook each cake – frying in low-quality vegetable oils. But all it takes are a few tweaks and extra attention paid to the quality of ingredients being used to make your next crab cake a more body-friendly bite (mayonnaise included).

Paleo Crab Cakes Recipe

Makes about 10 patties


  • 1 pound lump crab meat
  • 2 green onions, finely chopped
  • 1 shallot, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • Juice of one lemon
  • 1 large pasture egg, whisked
  • 1/3 cup paleo mayonnaise
  • 1 tablespoon yellow mustard
  • ½ teaspoon garlic powder
  • Handful of fresh parsley + extra for garnish, finely chopped
  • 1 teaspoon sea salt
  • 1/3 cup almond flour
  • ¼ cup avocado oil


Add all of the crab cake ingredients, excluding the avocado oil, into a large bowl and use clean hands to massage them together, making sure not to over mix in order to keep the crab bits chunky.

Bring a skillet to medium-high heat and add the avocado oil. Form the crab cake mixture into balls (about ten) and lightly flatten them to form a patty-like shape. Dust each side of each patty with extra almond flour to form a crisp while cooking. Add the patties, three to five at a time, to the skillet and cook for five to six minutes on each side.

Serve atop fresh greens and a garnish with remaining chopped fresh parsley. Personally, I love to lather extra paleo mayonnaise atop my paleo crab cakes for some complementary flavor, or wedge them between gluten-free buns and nosh on them as a sandwich.


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