Paleo Maryland Crab Cakes
Take a bite of these crab cakes for a paleo seafood dish that will satisfy your tastebuds!
Servings: 4
Calories: 165kcal
Ingredients
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
Instructions
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.
Nutrition
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 |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9