Paleo Crab Cakes with Remoulade
These delicious Paleo crab cakes are packed with fresh crab meat and vegetables, providing a flavorful and healthy option for seafood lovers. Paired with a zesty remoulade, they make for a perfect appetizer or light meal that adheres to the principles of the Paleo diet.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 pound fresh lump crab meat
- 1 small red bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon paleo-friendly mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons coconut flour
- 1 cup avocado oil, for frying
Instructions
- 1. In a large mixing bowl, combine the fresh crab meat, chopped red bell pepper, chopped onion, eggs, Dijon mustard, paleo mayonnaise, Old Bay seasoning, and parsley.
- 2. Gently fold in the coconut flour until the mixture is well combined, being careful not to break up the crab meat too much.
- 3. Form the mixture into small patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
- 4. Heat the avocado oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary.
- 5. Cook the crab cakes for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove from the skillet and drain on paper towels before serving.
Browse more: High Protein · Gluten Free · Dairy Free
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