Maryland Crab Cakes
These easy-to-prepare Paleo Maryland Crab Cakes make it possible to enjoy your favorite appetizer without the guilt.
Ingredients
(4 servings)
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
Directions
Make the crab cakes:
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Preheat oven to 400 degrees F. Lightly brush a rimmed baking sheet with olive oil, or cooking spray.
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Combine all ingredients in a large bowl, taking care to remove any shell from the crab meat.
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Form into 8 small patties and arrange on baking sheet.
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Bake for 20-25 minutes, flipping halfway through to ensure both sides are golden brown and crispy.
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Serve with remoulade.
While the crab cakes are baking, make the remoulade sauce
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Combine all ingredients in a small mixing bowl.
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Serve with crab cakes.
Nutrition Facts
Serving Size: 2 cakes
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
