I absolutely love fresh crab, and any time I see crab cakes on a restaurant menu I can’t help but order them. Once I realized I could make paleo crab cakes at home I started immediately. Fresh, good quality crab meat is the key to making these moist and delicious. If you’re on a tight budget of course you can use canned crab (be sure to read the label and check for unsavory additives) claw meat, or a less expensive crab meat, but the wild caught blue lump makes the best tasting cakes. Whatever you decide, avoid anything spelled with a “K”.
1 tsp old bay or other seafood seasoning
1 tsp minced garlic
1/4 cup almond meal
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/2 tsp red pepper flakes
Mix all ingredients together thoroughly, but gently so you don’t break up all the lumps of crab. If mixture is too wet, add a bit more flour just until you can form patties that hold together well. Form patties into any size you like. I just make two big cakes for my boyfriend and I, but when I have guests over I like to use a cookie scoop, or melon baller to ensure the cakes are small and uniform. Heat a bit of olive oil in a skillet and cook cakes until golden brown on both sides. Usually this takes 5-8 minutes on each side, depending on the size of the cakes. Serve these with grainy mustard, sriracha, homemade olive oil mayo or any other paleo friendly sauce you like. Enjoy!