Go Back
+ servings
Print

Grain-Free Crab Cakes {baked, not fried}

Baked, not fried, these moist, grain-free crab cakes are the perfect appetizer or main dish!

CourseMain Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 crab cakes
Author Lindsey Dietz

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
  2. In a mixing bowl, whisk the egg. Then whisk in the yogurt, Cajun seasoning, mustard, salt, shallots, garlic, and coconut flour.
  3. Last, gently fold in the crab meat until everything is incorporated.
  4. 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.
  5. These grain-free crab cakes are ahhhh-mazing! Serve them as an appetizer or as the main course.
  6. 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.