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best ever grain-free crab cakes recipe paleo primal gourmet

Best Ever Grain-Free Crab Cakes with Dijonnaise

Juicy, tender and flaky on the inside, and ever so crispy and golden brown on the outside, these Grain-Free Crab Cakes are easy and delicious
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer, Brunch, Lunch
Cuisine American
Servings 9 crab cakes

Ingredients
  

For the Dijonnaise:

  • 1 tablespoon avocado oil mayonnaise
  • 1 teaspoon Dijon or stone-ground mustard
  • ¼ teaspoon Old Bay-style Seasoning I use Primal Palate New Bae
  • 1 teaspoon finely chopped fresh parsley leaves
  • 1 teaspoon fresh lemon juice

For the Crab Cakes:

  • ½ cup avocado oil mayonnaise
  • 2 egg yolks
  • 2 tablespoons finely-chopped fresh parsley leaves plus 1 teaspoon extra for garnish
  • 1 tablespoon Dijon or stone-ground mustard
  • 1 teaspoon Old Bay-style seasoning I use Primal Palate New Bae
  • 1 pound lump crab meat
  • ¾ cup finely ground almond flour crackers
  • Lemon wedges for serving

Instructions
 

For the Dijonnaise:

  • In a bowl, combine the mayonnaise, mustard, seasoning, parsley and lemon juice. Stir until smooth, cover and refrigerate until ready to serve. The sauce will keep in the fridge for up to 5 days.

For the Crab Cakes:

  • Preheat your oven to 400F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the mayonnaise, egg yolks, parsley, mustard, and seasoning. Stir until combined. Add the crab meat and gently fold until combined. Add the finely ground almond flour crackers and fold until combined.
  • Use an ice cream scooper and portion out equal-sized crab cakes onto the prepared sheet pan. Transfer to the oven and cook until golden brown, around 20 minutes.
  • Transfer the crab cakes onto a serving platter, drizzle with Dijonnaise and garnish with chopped parsley. Serve immediately with lemon wedges.
Keyword Baked Crab Cakes, Gluten-Free Crab Cakes, Grain-Free Crab Cakes, Paleo Crab Cakes