Crab Cake Recipe


1 container of gluten-free breadcrumbs (8-12 oz)

1lb lump crabmeat OR 2 cans (6 oz each) crabmeat, drained, flaked

1 large egg, lightly beaten

2-3 TBSP of Primal Kitchen Extra Virgin Olive Oil

Freshly ground black pepper, to taste

1 dash of salt, or to taste

1 small, finely diced bell pepper

1 small, finely diced sweet yellow onion

2-3 minced large cloves of garlic

2 TBSP Primal Kitchen Mayo with Avocado Oil

1 tablespoon of Primal Kitchen Dijon Mustard

1 teaspoon of Old Bay Seasoning

1 lemon, cut into 6 wedges

Primal Kitchen Chipotle Lime Mayo for dipping


  1. Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic. Sauté for about 4 minutes. Do not brown. Remove from heat.


  1. Combine crabmeat, sautéed veggies, breadcrumbs with egg, mayo, Dijon mustard, salt and pepper, and Old Bay seasoning in a large mixing bowl. Thoroughly mix and combine ingredients.


  1. Line a baking sheet with parchment paper. Shape crab cakes and form patties. Place each patty on the sheet. Repeat this process until the entire mixture has been used up.


  1. Heat olive oil in a large frying pan and add 3 to 4 crab cakes. Avoid overcrowding the pan. Brown for about 2 to 3 minutes and flip to brown the other side. Repeat this process until all crab cakes have been cooked.


  1. Serve with lemon wedges and a side of Chipotle Lime Mayo for dipping.