Simple Paleo Crab Cake Recipe
This simple crab cake recipe is so simple to make, inexpensive, and full of flavor. Paleo, gluten free, grain free, whole30 and ready in under 10 minutes!
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
- 2 cans crab drained and water squeezed out
- 1/4 cup almond meal
- 2 egg white
- 1/2 lemon juiced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup fresh parsley chopped
- coconut oil spray
Open the canned crab and squeeze out all the liquid. You don't want the water to be in the recipe.
Add the crab to a medium bowl. Add the egg white, almond meal, lemon juice, garlic powder, salt and fresh parsley and stir well to combine.
Divide the mixture between 6-8 patties.
Spray nonstick pan with coconut oil and heat over medium heat.
Add the crab cakes and cook 3 minutes each side, flipping carefully.
Let sit for 1 minutes off the heat with a lid to ensure all the egg has cooked through.
Serve hot or cold
Calories: 103kcal | Carbohydrates: 2g | Protein: 14g | Fat: 3g | Cholesterol: 60mg | Sodium: 565mg | Potassium: 216mg | Vitamin A: 6.3% | Vitamin C: 8.5% | Calcium: 7.7% | Iron: 4.5%