Grain-Free Crab Cakes {baked not fried!}
On the rare occasion that you find me in a seafood restaurant, you can bet your britches I’ll be ordering one thing for sure…
Crab cakes!
These homemade, grain-free crab cakes are some of the best I’ve ever had — and I’m a pretty tough critic.
They’re slightly crisp on the outside, moist and meaty on the inside. Mmmmm-hmmmm!
My one word of advice: make sure you invest in some high-quality, wild caught crab meat — none of that “imitation crab” junk.
Do that, and I promise these will turn out just right for you. 🙂 Even better, take advantage of some local, wild-caught crab if you happen to have access to that sort of thing, you lucky duck.
Grain-Free Crab Cakes {baked, not fried}
Baked, not fried, these moist, grain-free crab cakes are the perfect appetizer or main dish!
Ingredients
- 1eggbeaten
- 2tablespoonsplain yogurtcan sub non-dairy yogurt or 0% Greek yogurt for THM
- 1tablespoon Cajun seasoning slightly less if you don't like a bit of spicy
- 2teaspoonsDijon mustard
- 1/4teaspoonsalt
- 1shallotminced
- 1clovegarlicminced
- 2 to 3tablespoonscoconut flour
- 16oz.wild-caught lump crab meatjuices drained
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a mixing bowl, whisk the egg. Then whisk in the yogurt, Cajun seasoning, mustard, salt, shallots, garlic, and coconut flour.
- Last, gently fold in the crab meat until everything is incorporated.
- Use a 1/3 cup measuring cup as a mold for the cakes. Press the crab mixture into the measuring cup, then tap out onto the baking sheet. Bake 25 minutes.
- These grain-free crab cakes are ahhhh-mazing! Serve them as an appetizer or as the main course.
- If you use non-dairy yogurt, these cakes are suitable for Paleo, GAPS, Whole30, gluten-free, and grain-free lifestyles.
Recipe Notes
For you Trim Healthy Mamas, this is a Fuel Pull recipe. There aren't enough grams of fat from one egg to make this an S or enough carbs in the coconut flour to make this an E.
You can make this an E meal by adding a baked sweet potato on the side. A salad with avocados and dressing, roasted broccoli or Brussels sprouts, or pan-sauteed green beans make this an S meal. Some cauli-rice keeps this meal in FP mode.
Do you LOVE crab cakes?
Updated 9.1.2017
These look very yummy! Thank you.
The recipe says 16 oz of crab meat. These cans are 6 oz. How many cans do you use for the above recipe. I can do the math, but I am curious what you do. Thanks!
Depending on what brand you get, you can find wild-caught 16oz cans. This just happened to be the only wild-caught brand I could link to online.
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Can you substitute coconut flour for almond meal or tapico flour?
I am not a huge fan of crab. I bet I could use your recipe for white fish of some sort. I really like fish cakes!
You sure could! Let me know which fish you use and how they turn out for you!
Wow! Want. Some. Now. These look amazing!!! Love that they’re grain free too.
We make tuna cakes all the time but I’ve never tried baking them. Awesome.
Those crab cakes look so good!
really gorgeous and I love the picture! Pinned.