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3 from 1 vote

Paleo Maryland Crab Cakes

Take a bite of these crab cakes for a paleo seafood dish that will satisfy your tastebuds!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Low-Carb, Quick and Easy
Servings: 4
Calories: 165kcal
Author: Chef Sallie


For the crab cakes

  • 8 ounces jumbo lump crab meat
  • 1/4 cup green bell pepper finely diced
  • 1/4 cup red bell pepper finely diced
  • 1/4 cup celery finely diced
  • 2 Tablespoons green onions minced
  • 1/4 cup gluten free bread crumbs
  • 1/4 cup paleo mayonnaise
  • 1 Tablespoon spicy brown mustard
  • 2 teaspoons cajun seasoning
  • 1 Tablespoon parsley finely chopped

For the remoulade

  • 1/3 cup paleo mayonnaise
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon hot sauce
  • 1 Tablespoon capers drained & rinsed
  • 1 Tablespoon celery finely chopped
  • 1 Tablespoon red bell pepper finely chopped
  • 2 teaspoons cajun seasoning
  • 1 Tablespoon parsley finely chopped


Make the crab cakes:

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

While the crab cakes are baking, make the remoulade sauce

  • Combine all ingredients in a small mixing bowl.
  • Serve with crab cakes.


Serving: 2cakes | Calories: 165kcal | Carbohydrates: 11g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 880mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1637IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg