Paleo maryland crab cakes –Are you ready to embark on a culinary adventure with a twist on a classic dish? Today, we’re diving into the world of Paleo Maryland Crab Cakes, a delightful recipe that allows you to enjoy the rich flavors of crab without the guilt. These crab cakes are perfect for gatherings or just a cozy dinner at home. Let’s get started!
Paleo Maryland Crab Cakes
These delicious crab cakes offer a fantastic blend of fresh ingredients that come together to create a dish that’s both satisfying and nutritious. With a crispy exterior and a tender, flavorful interior, they’re sure to impress anyone at your table!
Ingredients:
- 1 lb jumbo lump crab meat, picked over for shells
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onions
- 1/4 cup almond flour
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons ghee or coconut oil for frying
Instructions:
- In a large bowl, gently combine the crab meat, red bell pepper, green onions, almond flour, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Be careful not to break the crab meat too much.
- Form the mixture into small patties, about the size of your palm.
- Heat ghee or coconut oil in a large skillet over medium heat. Once hot, add the crab cakes to the skillet in batches, ensuring not to overcrowd the pan.
- Cook for about 4-5 minutes on each side or until golden brown and crisp. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve warm, garnished with a slice of lemon or a flavorful remoulade sauce for an added zing.
These Paleo Maryland Crab Cakes are not only easy to make but also bursting with flavor and healthy ingredients. Whether you pair them with a fresh salad, serve them as an appetizer, or simply enjoy them on their own, they are sure to be a hit. Enjoy your cooking experience and indulge in this delicious, gluten-free treat!