Crab cakes are a summer tradition in my family, as I’m sure they are in many others. As we know, though, they’re mostly bread crumbs! Not these recipes, my friends. Check out the following Paleo-friendly crab cake recipes for summer fun.
These easy crab cakes are as good as any non-Paleo version. Just be sure to use mayo that’s already Paleo, or make your own using coconut or avocado oil. A bit of coconut flour helps hold these together, while celery and onion give them their requisite vegetable crunch.
These crab cakes are full of Old Bay, lemon juice, parsley, bell peppers, and green onions, with an almond flour binding and a crispy outer edge. The best part is the homemade lemon aioli sauce, also Paleo!
These crab cakes, seasoned with Dijon mustard and Old Bay seasonings, are held together with the help of almond meal and eggs. They’re fried in coconut oil; if you don’t like the slight coconut taste, you can try another neutral tasting Paleo-friendly oil of your choice.
These cakes have an extra punch of flavor from roasted jalapenos, hot sauce, butter, paprika, and mustard. Make sure the mustard and mayonnaise you’re using are both Paleo—for the mayo, it’s best to just make this yourself, as store-bought Paleo mayos are hard to find.
Herbs like Italian parsley, mint, and fresh dill give these crab cakes a particularly sophisticated flavor. In place of the small amount of sour cream, you can use coconut yogurt, coconut cream, or even nut butter, as what you’re doing in that step is adding moisture to your cakes.
The beautiful thing about these crab cakes, if you ask me, is that they include the puree of a green plantain! The plantain helps gives these a more complex flavor while also serving as a “glue” to keep them together. They’re crispier when fried, but you could also bake them.
These awesome crab cakes have a super crispy outer layer, which contrasts perfectly with the creamy avocado wasabi sauce. A combination of almond flour and shredded coconut is what helps these cakes stay crispy, while Paleo mayo keeps them moist and flavorful inside.
With one of the shortest ingredient lists of all the recipes we’re looking at today, these crab cakes are firmly on the simple and easy side of the difficulty spectrum. On the other hand, they are full of flavor from their 21 Seasoning Salute, garlic, chilies, and Dijon mustard.
These lemony crab cakes are made with cayenne pepper, yellow mustard, Paleo mayonnaise, and onion. They are absolutely amazing paired with this mustardy, honey-laced lemon vinaigrette and a lemon arugula salad—healthy, tasty, and easy.
These crab cakes are super tender and packed with plenty of Louisiana-style flavors, but the real star in this recipe is the remoulade sauce for dipping them. You’ll make that with red pepper, green onion, coconut cream, Dijon mustard, Paleo-friendly Ketchup, paprika, and other intensely flavorful ingredients.
The breading for these crab cakes is what gets them so crispy—the shredded coconut, the sliced blanched almonds… yummy! Old Bay seasoning gives this recipe a very classic taste, just like the crab cakes you remember from your pre-Paleo days.
I’ve been very into roasted red peppers lately for the smokey and savory flavor they can add to sauces. This sauce has a creaminess to it and lots of healthy fats from the avocado and extra virgin olive oil that are blended right in, adding flavor and body. Don’t forget the lemon juice for a bright, spunky flavor.
The Chesapeake Bay area of Maryland is famous for crab cakes, and this recipe replicates the flavor and texture of authentic Chesapeake crab cakes—but Paleo! Almond flour binds these crab cakes while mustard, fennel, scallions, and other seasonings keep them flavorful.
This recipe can be made with either salmon or crab, and both work swimmingly (see what I did there?) with the seasonings and the avocado dip. Coconut milk and coconut flour add a lovely flavor to seafood-based dishes, with an almost tropical taste!
This recipe is super simple, but it might be my favorite of all. Ground ginger, coconut milk, and shredded coconut are the only added flavorings to these, and the coconut helps give them an irresistibly crispy outer crust. The cool but spunky avocado-lime dressing is amazing!