I can remember when I had the best tasting crab cake. It was in a steakhouse in Chicago, and it wasn’t like the crab cakes I had eaten in the past. The secret? Not a lot of breading so that the seafood could shine through. Ever since, I have made my cakes revolve around the crab. Ground flax seed and egg combine to provide the binder in this recipe, but you can substitute with almond flour as well. Enjoy with more lemon juice and a homemade tartar sauce.
Crab Cakes {Grain-Free, Paleo}
The crab in these cakes really shines through. With just five ingredients, they are easy to make. Enjoy them as an entree with vegetables or atop a salad. Grain-free and paleo.
Equipment
- Large skillet
Ingredients
- 1 lb jumbo lump crab meat
- 1 egg, beaten
- 1/3 cup ground flax seed or almond flour
- juice from 1/2 lemon
- 1 teaspoon Old Bay seasoning optional
- 2 tablespoons oil, ghee, or grass-fed butter for cooking
Instructions
- In a large bowl, add lump crab meat, egg, ground flax or almond flour, lemon juice, and Old Bay seasoning (if using). Using your hands, mix everything together until incorporated and form patties.
- Heat oil, ghee or butter in a large skillet over medium high heat. Cook crab cakes 5-7 per side until slightly golden brown. Cakes will be delicate so flip with care.
Notes
Storage: Keep crab cakes in an airtight container in the refrigerator for 1-2 days.
