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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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Main Course
Servings 4 cakes


  • Large skillet


  • 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


  • 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.


Storage: Keep crab cakes in an airtight container in the refrigerator for 1-2 days. 
Keyword Dairy-free, Gluten-free, Grain-free, Paleo, Soy-free, Tree Nut-free