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Welcome to our new internet home! We thought this crab cake recipe would be a great way to kick off the new site, as it’s a delicious and easy dish that will win hearts and stomachs. We do make our own mayonnaise, and for this recipe, our mayonnaise consisted of: 1 egg, 1/4 tsp black pepper, 1/4 tsp mustard, 1/2 C coconut oil, 1/2 C olive oil. Even though we do that, you should be alright with the clean mayonnaise of your choosing–just try and stay away from the canola or corn oil supermarket mayonnaises.
We used the coconut flour to get the consistency that some crab cakes get from crushed oyster crackers or Ritz crackers. Should you be alright with a looser crab cake, you can eliminate the coconut flour, but only use 1 egg. These came out great. The only warning I would give is to watch the coconut oil so that it doesn’t overheat, and if the oil gets too dark and has burnt bits in it, take a moment to change out the oil. Otherwise you might have very dark or burnt crab cakes, and nobody likes that.
Ingredients
Crab Cakes
1 lb lump crab meat
3 scallions, chopped finely
2 eggs
3 Tbsp coconut flour
2 tsp sea salt
1/4 C mayonnaise
1 tsp coconut aminos
1 tsp horseradish mustard
2 Tbsp lemon juice
1/4 tsp garlic powder
pinch of cayenne pepper
1/2 C coconut oil
Old Bay Horseradish Mayonnaise
1/2 C mayonnaise
1/8 tsp sea salt
2 tsp horseradish
1/4 tsp Old Bay seasoning
Method
Place crab meat into a medium bowl, and add all ingredients for the crab cakes except for the coconut oil. Mix thoroughly.
Shape mixture into crab cakes, approximately 10 cakes in total.
Heat coconut oil in medium pan, we used our enamel coated cast iron.
Cook 4-5 minutes, and flip for another 4-5 minutes.
For mayonnaise topping, mix salt, horseradish, and Old Bay with mayonnaise and top over crab cakes or serve on the side.
Enjoy these great crab cakes. You won’t be sorry you made them!
that paleo couple 
I love these, I make it often. I’d suggest almond flour instead of coconut one, most people people have stomach problems with it (even if they’re ok with coconut oil).
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Eugenia,
Thanks for your suggestion; we have been totally okay with coconut flour, so we haven’t had a reason to substitute it out. I’m sure you would be able to substitute almond flour, but I would caution that almond flour is much “wetter” than coconut flour, and will substantially change the consistency, so some experimenting with quantity would be needed. If you (or anyone else) takes up the challenge, I’d love to hear how it turns out!
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Man, those sure look great. Crab cakes are one of my all-time favorite foods!
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Thanks for this recipe, I can’t wait to try it! I love crab but could never get into crab cakes, even before I knew about my gluten allergy, because I have an aversion to bread crumbs. I like coconut flour though, so I bet I’ll like these.
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Amazing recipe! I subbed almond flour for coconut flour, but formed the patties then let them rest in the fridge for an hour or so. This allowed me to drain the extra wetness before cooking them. Delicious!!
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