Paleo Recipe – Maryland Crab Cakes

Posted: February 28, 2013 by CrossFit Lewes in nutrition, paleo, recipes

So here is the second recipe from our Paleo Party. These crab cakes were prepared by Carla Argo and they were awesome.
We made them at home just this week and they rocked!

crab cakes


  • 1 large egg
  • 2 tablespoons paleo mayo (google a recipe, there are a lot of good ones out there)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon tabasco
  • 1/4 teaspoon lemon juice
  • 1  1/2 teaspoons of Old Bay Seasoning
  • Fresh black pepper to taste
  • 1 pound fresh jumbo lump crab meat
  • 1 tablespoon red pepper (finely diced) – optional
  • 2 tablespoons sliced green onion
  • 1 tablespoon fresh chopped parsley
  • 1/4 cup almond flour + 1/3 cup for dredging


  1. In a bowl, which together egg, mayo, mustard, Worcestershire, tabasco, lemon juice, Old Bay and pepper
  2. Place crab meat in a separate bowl, trying not to break off too many of the big chunks of crab
  3. Pour the liquid mixture over the crab, using your hands to gently mix it all together. Add in peppers, green onions, parsley and 1/4 cup of almond flour and combine it all together. Set additional 1/3 cup almond flour aside in separate bowl.
  4. Form mixture into crab cakes of desired size. Dip top and bottom of the crab cakes in the almond flour and set on greased sheet pan. Refrigerate for at least one hour.
  5. Preheat oven to 400F. Place crab cakes in the oven for 15-20 minutes or until golden brown.
  1. trixfred30 says:

    My kind of crab cakes – all crab and no filler!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s