I remember the first time I had crab cakes. I was fifteen and in Baltimore, Maryland in July. It was hot, humid and after a day of sightseeing, I was starving. We went to a local seafood restaurant that was famous for their crab cakes and I immediately gobbled them up and briefly considered ordering more. Since then, I haven’t been able to enjoy crab cakes in restaurants (due to the corn factor) but always find myself craving them. So I decided to make paleo bacon crab cakes.
I should preface that these crab cakes were made with canned crab from Trader Joe’s, and I fully plan on recreating the recipe with fresh crab from Santa Monica Seafood very soon. While these crab cakes may not be with freshly caught crab, they are delicious, loaded with flavor, and paleo!
This paleo bacon crab cake recipe also requires minimal ingredients and if bacon (gasp!) isn’t your thing, just feel free to omit it. I’ve made them with turkey bacon and regular bacon and both versions were delicious.
Paleo Bacon Crab Cakes (serves 1-2)
1 can canned crab
1 tbsp coconut flour
2 strips cooked bacon, chopped
2 tbsp chopped green onion
Salt and pepper to taste
Olive oil, for frying
Pour about one tablespoon of olive oil into a fry pan and place over low heat.
In a food processor, mix your egg, coconut flour, bacon and salt and pepper. Once everything is well blended, scoop your mixture out and create small cakes. I made a mixture of small and medium-sized crab cakes.
Place your paleo bacon crab cakes on a plate and garnish with lemon and cabbage. Tartar sauce or mayo goes great with this as well!
Note: If you want a thicker binder for your crab cakes, I would add a tablespoon of mayo, tartar sauce or mustard to make the mixture slightly thicker. I had no problem frying mine, just be sure to be gentle when cooking your cakes!
While these crab cakes may not have been the same as the ones in Baltimore, they were still pretty delicious. And if you are looking for a gluten-free/paleo alternative, these definitely hit the spot.