I grew up in Maryland, and as the saying goes, “Maryland is for crabs”. (And no, they’re not referring to the general mood of the locals… 😏)
When I was a kid, going crabbing in the Chesapeake Bay was always a highlight of my summers, as were our evening feasts of freshly caught crab and pots of melted butter.
And when we couldn’t get out to the Bay for fresh crab feasts, eating crispy crab cakes at our favorite local seafood restaurant was the next best thing.
In honor of those memories, I decided that I wanted to have some crab cakes this summer!
But traditional crab cakes contain bread crumbs as a binder, and of course those are not our friend when we’re aiming to optimize health. So I came up with this tasty new version, which uses Pork Panko “bread crumbs” (crushed pork rinds) instead.
These Paleo and Keto crab cakes are even yummier than the original, and healthier to boot! 😄
Crispy Crab Cakes
- 3 large eggs
- ⅓ cup Paleo mayo (homemade, or brands such as Chosen Foods or Primal Kitchen)
- 1 Tbsp stone-ground mustard
- 1½ tsp Old Bay Seasoning
- 1 Tbsp lemon juice
- ¼ tsp sea salt
- 4 6 oz cans of crab meat, well drained
- 1 cup pork panko, or crushed pork rinds (3 oz)
- 4 Tbsp butter, melted
- Whisk the eggs in a large bowl. Add the mayonnaise, mustard, seasoning, lemon juice, and salt. Whisk well to combine.
- Add the crab meat and the pork rinds and stir to combine. Cover and put in freezer for 10 minutes to firm up.
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Remove the crab mixture from the freezer.
- Using a 1/4 cup measuring cup, scoop crab mixture into even cakes onto baking sheet. Do not flatten them!
- Brush the top of the crab cakes with the melted butter.
- Bake for 15-18 minutes, until lightly browned around the edges.
- Broil on high for 1-2 minutes at the end, until tops are golden brown and crispy.
- Serve and enjoy!