Paleo Maryland Crab Cakes Recipe

Lump crab meat: The star of the dish, providing a rich and delicate seafood flavor.

Almond flour: A gluten-free alternative to traditional flour, adding a nutty flavor and helping to bind the crab cakes.

Beaten egg: Acts as a binder to hold the crab cakes together.

Dijon mustard: Adds a tangy and slightly spicy flavor to the mixture.

Chopped fresh parsley: Provides a fresh, herbaceous note to the crab cakes.

Old Bay seasoning: A classic seasoning blend that gives the crab cakes their distinctive Maryland flavor.

Freshly squeezed lemon juice: Adds brightness and acidity to balance the richness of the crab meat.

Coconut oil: Used for frying, offering a healthier alternative to other oils and adding a subtle coconut flavor.

When forming the crab cakes, handle the mixture gently to avoid breaking up the delicate lump crab meat. Using a light touch will help maintain the texture and ensure the crab cakes hold together during cooking. Additionally, make sure the coconut oil is hot enough before adding the patties to the skillet; this will create a nice, crispy exterior while keeping the inside moist and flavorful.

• lump crab meat - Substitute with hearts of palm: Hearts of palm can mimic the texture of crab meat and are a great plant-based alternative.

• almond flour - Substitute with coconut flour: Coconut flour is also paleo-friendly and provides a similar binding quality.

• large beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder and is a good vegan alternative.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard has a similar flavor profile and can be used interchangeably.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, vibrant flavor that can complement the other ingredients well.

• old bay seasoning - Substitute with homemade spice blend: A mix of paprika, celery salt, black pepper, cayenne, dry mustard, and nutmeg can replicate the flavor of Old Bay seasoning.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• coconut oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it a good frying alternative.

• Allow the crab cakes to cool completely after cooking. This prevents condensation, which can make them soggy.
• Place the cooled crab cakes on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Transfer the baking sheet to the refrigerator and chill for about 1 hour. This helps the crab cakes firm up and makes them easier to handle.
• Once chilled, wrap each crab cake individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them fresh.
• Place the wrapped crab cakes in a resealable plastic freezer bag or an airtight container. Label with the date to keep track of their freshness.
• Store the crab cakes in the freezer for up to 3 months. For best results, consume them within this period to enjoy optimal flavor and texture.
• To reheat, thaw the crab cakes in the refrigerator overnight. This ensures even reheating and maintains their delicate texture.
• Heat a skillet over medium heat and add a small amount of coconut oil. Cook the crab cakes for 3-4 minutes on each side, or until heated through and crispy.
• Alternatively, reheat the crab cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This method is ideal for maintaining their crispiness.
• Serve hot with a fresh squeeze of lemon juice and enjoy your delicious Paleo Maryland Crab Cakes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover crab cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of coconut oil to keep them moist. Bake for about 10-15 minutes, or until they are heated through and the edges are crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of coconut oil. Once the oil is hot, add the crab cakes and cook for 3-4 minutes on each side, or until they are warmed through and have a nice golden crust.

• Microwave Method: Place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is quick but may not retain the crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crab cakes in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and arrange the crab cakes in a single layer. Cover and steam for about 5-7 minutes, or until they are heated through. This method keeps them moist but won't give a crispy exterior.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Whisk: To beat the egg before adding it to the mixture.

• Measuring cups: To measure out the almond flour and other ingredients accurately.

• Measuring spoons: To measure out the dijon mustard, old bay seasoning, and lemon juice.

• Chopping board: To chop the fresh parsley.

• Knife: To finely chop the parsley.

• Skillet: To cook the crab cakes in.

• Spatula: To flip the crab cakes while cooking.

• Plate: To serve the crab cakes once they are cooked.

• Paper towels: To drain any excess oil from the crab cakes after frying.

Prepare ingredients in advance: Measure and chop all ingredients like parsley and lemon juice beforehand to streamline the process.

Use pre-picked crab meat: Opt for pre-picked lump crab meat to save time on removing shells.

Mix gently: Combine ingredients gently to avoid breaking the crab meat and maintain texture.

Form patties ahead: Shape the crab cakes and refrigerate them for up to a day before cooking.

Heat oil properly: Ensure the coconut oil is hot before adding the crab cakes to achieve a perfect golden brown crust quickly.