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Zesty Crabcakes from Mediterranean Paleo Cooking (modifications for AIP, low-FODMAPs, SCD)

  • Author: Jaime Hartman
  • Total Time: 16 mins
  • Yield: 4 1x


This recipe for “zesty” crab cakes lives up to its name! It is totally paleo-friendly – no breadcrumbs or gluten. From Mediterranean Paleo Cooking – shared with permission.


    • 1 pound cooked crabmeat


    1. In a large bowl, combine the crabmeat, coconut flour, eggs, scallions, garlic powder, cayenne, paprika, and a pinch of salt and pepper. Use a fork to thoroughly mix the ingredients together.
    1. Heat the oil in a large skillet over medium high heat. While the oil is heating up, form the crab mixture into 3-inch patties and place them on a plate.
    1. To check the temperature of the oil, insert the end of a wooden spoon handle into the oil; if bubbles form around the handle, it is ready to use. Carefully place the crab cakes into the pan with a slotted spatula. Do not overcrowd them. Cook the crab cakes for about 3 minutes on the first side, or until golden brown. Flip and cook on the other side until slightly browned about 3 minutes.
    1. Remove the cakes from the pan and put them on a serving plate. Cover the cakes with a towel to keep warm.Repeat until all the crab cakes are cooked.
  1. Drizzle the crab cakes with the aioli and plate on a small bed of arugula, if using. Serve with the lemon wedges.
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Category: Appetizer
  • Cuisine: Mediterranean