Grain Free Jumbo Lump Crab Cakes


I absolutely adore crab cakes but when dining out they are not always made with the healthiest ingredients. This recipe uses clean ingredients and is completely grain, soy and sugar free. It also has TONS of crab which is what crab cakes should be about right?


1 pound jumbo lumb crab meat

1/2 large red onion, diced

1/2 red bell pepper, diced

3 tbsp Primal Kitchen or homemade mayonnaise

1 tbsp organic mustard

1 large egg, whisked

1 tbsp Old Bay or organic crab boil seasoning (central market or whole foods)

3 tbsp coconut flour

1 tbsp tapioca flour

2 tbsp coconut oil

1 tsp coconut oil, ghee or butter for sauteing onions and peppers


Begin by sauteing your diced onion and peppers over medium heat with 1 tsp of oil. Once cooking through and onion becomes translucent; set aside in small dish and allow to cool. In large mixing bowl mix together your mayo, mustard, egg, seasoning and coconut flour. Ensure that your onion and peppers have cooled before folded them into the mayo and egg mixture. Next fold in your crab meat to the mayo mixture but be sure not to break up the larger pieces of crab. Form the crab mixture into 2-3 inch patties about 1/2-1 inch thick. This should make about 8-10 patties. Dust the top and bottom of the patties with the 1 tbsp of tapioca flour. Heat skillet using about 1/2 tbsp of oil. Once oil is heated place 3-4 patties into the skillet and cook for about 2-3 minutes on each side or until golden brown. Repeat these steps until all patties have been cooked until golden brown. Serve with grilled veggies and or pickled onions. Option to drizzle with spicy mayo by combining 1 tbsp of mayo, 1 tsp crab seasoning, 1 tsp lemon, 1 tsp honey and 1 pinch smoked paprika.

Lindsay Reno