Gluten Free Crab Cakes

Gluten Free Crab Cakes


  • 16oz fresh lump crab meat

  • 2 cloves garlic, minced

  • 2 eggs, lightly beaten

  • 2 tbsp paleo mayo

  • 2 tbsp dijon mustard

  • 1 tsp Himalayan salt

  • 1 tsp dried thyme

  • 1/4 tsp cayenne pepper

  • 1 cup almond flour

  • Grass-fed Butter for frying

In a medium bowl, use a fork to combine crab with all the ingredients. Use 1/3 cup measure cup to form patties. Place crab cakes on a baking sheet lined with parchment paper and refrigerate for one hour.

Heat a griddle or skillet to medium heat, melt butter and cook crab cake for 4-5 minutes and carefully flip and cook another 4-5 minutes.

Follow Us On Instagram