Paleo Crab Cakes

crab cakes 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
Serves: 8-10 crab cakes
  • 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.
  1. Preheat oven to 430F.
  2. Mix all ingredients together in a bowl.
  3. Form into patties and place on a greased parchment paper lined baking sheet.
  4. 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!
*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.



  1. says

    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.

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