Crab Cakes

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Recipe makes 1 serving 

Each serving provides:

502 calories  Rato: 1.5:1

24.54 gm Protein

43.02 gm Fat

4.07 gm Carbohydrate

* Serve the crab cakes with optional leafy greens and a quick mayonnaise based dressing.  Combine mayonnaise with chili powder and lemon juice to increase the fat if needed.


1/3 cup, 87gm crabmeat, from blue crabs

1/4 cup, 25gm almond flour, Bob's Red Mill brand

2 heaping Tbsp, 35gm mayonnaise, Trader Joes Organic

1/2 of a raw large egg, 25gm, raw, yolk and white mixed very well

1 Tbsp, 5gm raw green onion, tops only finely sliced

1/4 tsp, 0.5gm ground, dried mustard

Salt/pepper/garlic powder



1. Pick through the crab meat and discard any shell pieces.

2. Mix the crab meat with remaining ingredients and stir to combine very well.

3. Heat a non stick skillet onver meadium high heat. Lightly grease the pan with spray oil.

4. Divide the mixture into 3 equal portions. Drop the crab mixture onto the pan and cook the first side for about 2-3 minutes or until browned and sides are beginning to set.

5. Flip the crabcakes and cook the second side for an additional 2-3 minutes or until cooked all the way through.

6. Serve with optional greens and mayonnaise bassed dressing.



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