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5 from 3 votes

Crab Cake Recipe (Gluten-Free, Paleo)

Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10 crab cakes
Calories 0kcal
Author Heather Dessinger



  • Combine the crab meat in a large bowl with the mayonnaise, mustard, lemon juice and zest, coconut aminos, apple cider vinegar, spices, salt, and herbs. Mix gently with your hands until well combined, taking care not to break up the lumps of crab up too much. Mix in egg and coconut flour. Refrigerate mixture for 30 minutes to an hour so flavors can combine.
  • Just before cooking, preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Heat a tablespoon of coconut oil in a skillet over medium heat. Form crab batter into fairly compact 1/4 cup patties and when oil is hot, taking turns, carefully place crab cakes in pan and fry until browned, about 3 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 3 minutes. Place on baking sheet and put in oven to cook through, 5 minutes. Serve with homemade tartar sauce or lemon on the side.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg