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Paleo Crab Cakes with Lemon Aioli Sauce

simple paleo recipe for crab cakes with lemon aioli sauce

How’s the holiday cooking going? Looking for a great recipe that’s easy yet yummy enough to impress even your non-paleo guests? We might be able to help…

Here’s a simple crabcake recipe I hope you and your friends will like. Serve it in small, bite-sized portions as an appetizer, or make it into a meal with a fresh salad. Either way, it’s awesome. Crab is always a party favorite!

Let me be honest by saying I used canned crab. I haven’t made crab cakes in a while, and have never tried a paleo version, so I didn’t want to waste fresh crab if the recipe wasn’t what I wanted. Well guess what? These turned out awesome on the first try! I’m sure with fresh crab they would taste even better, but no one in this house was complaining! 

I spiced these up a bit with classic Old Bay seasoning, red peppers and green onion. They were so pretty, and even looked like Christmas!

Crab meat is great for you too. Lots of natural omega-3 fatty acids and a good source of vitamins like A, C, B, and minerals including zinc, copper, and selenium.

You’ll find these paleo crabcakes are super easy to make. My only advice would be not to flip these too fast or they will fall apart. Cook on medium to medium low heat and let them get a nice golden color before gently turning them over to cook the other side.

Top them with my paleo lemon aioli sauce and you’ll be the most popular paleo chef on the block! Fresh, easy and soooo good!

Tip: make the aioli sauce the morning or day before. It thickens in the fridge for a nice creamy consistency.

Try this awesome combo my friends, and as always let me know what you think!

Paleo Crab Cakes with Lemon Aioli Sauce Recipe

Paleo Crab Cakes with Lemon Aioli Sauce Recipe

Ingredients

  • 1 lb of fresh or canned crab meat
  • 1 egg, whisked
  • 1/3 cup of almond flour
  • 1/3 cup of green onions, finely chopped
  • 1/3 cup of red bell peppers, finely chopped
  • 2 tbs chopped flat-leaf parsley
  • 2 tsp of Old Bay seasoning
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1/4 cup of Lemon Aioli Sauce
  • Some coconut oil (for frying the crabcakes)

Instructions

  1. In a large bowl, combine all the above ingredients together (I used my hands to mix)
  2. Shape into patties (either small for appetizers, or larger for a main dish)
  3. In a large skillet over medium heat, add a few tablespoons of coconut oil to fry the crabcakes
  4. Place crabcakes in pan and fry for about 4-5 minutes on each side or until surface is a golden brown
  5. Tip: (Don't flip patties too soon because they may fall apart)
  6. Serve hot topped with fresh lemon aioli sauce (http://www.paleonewbie.com/paleo-lemon-aioli-sauce-recipe/)
  7. Enjoy!
http://www.paleonewbie.com/paleo-crabcakes-with-lemon-aioli-sauce/

17 replies
  1. Glenda
    Glenda says:

    Is there something I can use to substitute the almond flour? I have an almond allergy. These look amazing.

    Reply
  2. Veronica
    Veronica says:

    I just made a double batch of these! They are seriously delicious!!! My only changes were sautéing the green onion and red peppers with some minced garlic before, though I think next time I will just keep them raw for the crunch! I used a mango aioli (pretty much same as lemon aioli with some mango chutney in it and a few dashes of Old Bay and Lawry’s garlic salt) in and on mine, and it was perfect! Thank you for posting this recipe!

    Reply
  3. eric morrow
    eric morrow says:

    Amazing Crab cakes!!!! Never had them nonbreaded before. Made these for my 55th birthday dinner the other night……………….fabulous!!!!!!!! Will definitely do this again!!

    Reply
  4. Kim
    Kim says:

    I love crab cakes. I made yours tonight and they were amazing. They were just as good as any crab cake that I would get at a restaurant (any maybe even better). Thanks for the great recipe.

    Reply

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