Paleo Maryland Crab Cakes

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Following a Paleo or Whole30 eating plan? Think you can’t have crab cakes? Of course you can! These easy-to-prepare Paleo Maryland Crab Cakes make it possible to enjoy your favorite appetizer without the guilt.

Spicy, Restaurant-Quality Crab Cakes

Begin with fresh, jumbo lump crab meat. I prefer the claw meat because of its sweet flavor, but you can choose any lump crab that you like. Take care to ensure that there are no stray pieces of shell in the meat, but try not to break the crab down too much. You want large chunks of meat in your crab cakes.

The next step to restaurant-quality Paleo Maryland Crab Cakes is to add finely chopped vegetables. My favorites are celery, red and green bell peppers, and scallions (green onions). By doing so, you’ll ensure that there are plenty of interesting textures in the cakes.

From there, stir in a small amount of spicy brown mustard, paleo-friendly mayonnaise and just the right amount of Cajun seasoning. Finish by folding in gluten-free bread crumbs. Form the cakes into patties and bake them according to the recipe directions. It’s as easy as that!

The Perfect Remoulade

You can’t have a good-quality crab cake without the perfect remoulade to accompany it. Well, you can, but why would you when you can make one as quickly and easily as this one? It contains the perfect blend of ingredients, from crunchy chopped vegetables to creamy mayo and spicy mustard. Add in a bit of hot sauce and it’s ready!

Now all you have left to decide is whether you want to serve your Paleo Maryland Crab Cakes as an appetizer or as an entree. You can serve them with the remoulade as a stand-alone dish or place them atop a nice, crisp green salad.

I can almost smell the ocean and hear the seagulls in the distance!

Paleo Maryland Crab Cakes

Paleo Maryland Crab Cakes

Yield: 4 Servings | Serving Size: about 2 cakes | Calories: 324 | Total Fat: 27 g | Saturated Fat: 4 g | Carbohydrates: 8 g | Fiber: 1 g | Sugar: 1 g | Protein: 12 g | Cholesterol: 68 mg | Sodium: 723 mg | SmartPoints (Freestyle): 9


    For the crab cakes
  • 8 ounces jumbo lump crab meat
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 2 Tablespoons minced green onions
  • 1/4 cup gluten free bread crumbs
  • 1/4 cup paleo mayonnaise
  • 1 Tablespoon spicy brown mustard
  • 2 teaspoons cajun seasoning
  • 1 Tablespoon finely chopped parsley
    For the remoulade
  • 1/3 cup paleo mayonnaise
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon hot sauce
  • 1 Tablespoon capers, drained & rinsed
  • 1 Tablespoon finely chopped celery
  • 1 Tablespoon finely chopped red bell pepper
  • 2 teaspoons cajun seasoning
  • 1 Tablespoon finely chopped parsley


    Make the crab cakes:
  1. Preheat oven to 400 degrees F. Lightly brush a rimmed baking sheet with olive oil, or cooking spray.
  2. Combine all ingredients in a large bowl, taking care to remove any shell from the crab meat.
  3. Form into 8 small patties and arrange on baking sheet.
  4. Bake for 20-25 minutes, flipping halfway through to ensure both sides are golden brown and crispy.
  5. Serve with remoulade.
    While the crab cakes are baking, make the remoulade sauce
  1. Combine all ingredients in a small mixing bowl.
  2. Serve with crab cakes.

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