Best 2 Paleo Maryland Crab Cakes Recipes

In the realm of seafood indulgence, Maryland crab cakes reign supreme. These delectable patties, crafted with a symphony of fresh crab meat, zesty Old Bay seasoning, and a medley of savory ingredients, embody the essence of Chesapeake Bay's culinary heritage. Join us on a culinary journey as we unveil two exceptional Paleo-friendly Maryland crab cake recipes that honor tradition while accommodating modern dietary preferences.

Our first recipe, "Paleo Maryland Crab Cakes with Almond Flour Crust," presents a delightful gluten-free twist on the classic dish. A harmonious blend of fresh crab meat, almond flour, and nutrient-rich vegetables forms the foundation of these crispy crab cakes. Pan-seared to golden perfection, they deliver a delightful crunch and a burst of succulent flavors.

For those seeking a grain-free alternative, our second recipe, "Paleo Maryland Crab Cakes with Cauliflower Crust," offers a superb option. This innovative take on crab cakes utilizes a clever combination of riced cauliflower and almond flour to create a delicate and flavorful crust. Perfectly seasoned and pan-fried, these cauliflower-based crab cakes offer a guilt-free indulgence that maintains the integrity of the traditional Maryland crab cake experience.

Whether you prefer the almond flour crust or the cauliflower crust, both recipes promise an unforgettable culinary experience. Dive into the depths of Chesapeake Bay's culinary heritage and savor the exquisite taste of these Paleo-friendly Maryland crab cakes.

Here are our top 2 tried and tested recipes!

MARYLAND CRAB CAKES I

Maryland Crab Cakes I image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

Pick the crab meat to remove any remaining pieces of shell.
Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

Ingredients

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
In a medium bowl, mix all the ingredients together.

Tips:

Use fresh crab meat for the best flavor. If you can't find fresh crab meat, frozen crab meat will work in a pinch.
Don't overmix the crab cakes. Overmixing will make them tough.
Be gentle when forming the crab cakes. Handle them as little as possible to prevent them from breaking apart.
Use a non-stick skillet or griddle to cook the crab cakes. This will help prevent them from sticking and falling apart.
Cook the crab cakes over medium heat. This will help them cook evenly without burning.
Serve the crab cakes with your favorite dipping sauce. Remoulade sauce, tartar sauce, or cocktail sauce are all good options.

Conclusion:

Paleo crab cakes are a delicious and healthy way to enjoy this classic seafood dish. They're made with simple, wholesome ingredients and are a great source of protein, omega-3 fatty acids, and other nutrients. Whether you're following a paleo diet or not, these crab cakes are sure to be a hit at your next party or gathering.