Grain-free Crab Cakes
Prep time
Cook time
Total time
Paleo, Dairy-Free, Makes 8 Crab Cakes
Recipe type: Main Dish
  • 1 lb lump crabmeat
  • 2 Tbsp shallot, minced
  • ½ cup bell pepper, finely chopped
  • 1 Tbsp olive oil
  • 2 Tbsp coconut flour
  • 1 Tbsp fresh parsley, minced
  • 1 large egg, beaten
  • ¼ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Old Bay Seasoning
  • ½ cup additional coconut flour for dusting
  • ½ cup coconut oil
  1. Heat olive oil over med-low heat in a frying pan and lightly cook shallot and bell pepper until just softened.
  2. Remove from heat and let cool for 5-10 minutes
  3. In a large bowl add lump crabmeat, 2 Tbsp coconut flour, parsley, egg, mayonnaise, mustard, Old Bay seasoning, and cooked shallot and bell pepper.
  4. Gently mix the ingredients being careful not to break up the crabmeat too much.
  5. Using your hands, form the mixture into 8 patties, approximately 3-4” wide and ½” thick.
  6. Place ½ cup of additional coconut flour in a shallow bowl.
  7. Lightly dredge each crab cake. Shake off or lightly wipe off any excess coconut flour so it is only a fine coating.
  8. Heat coconut oil over medium heat in a shallow pan or cast iron skillet.
  9. Fry crab cakes for a few minutes on each side or until browned.
  10. Place cooked crab cakes on a paper towel lined plate to cool.
  11. Serve immediately.
Recipe by Family Gluten Free at