These crab cakes, which I affectionately nicknamed “Paleo Krabby Patties,” are crispy on the outside and packed with tender crab on the inside!
This Whole30- and keto-friendly crab cake recipe is an adaptation of a fantastic crab cake recipe from America’s Test Kitchen’s Family Cookbook.
Ready to make a batch of paleo crab cakes?
Form the crab mixture into 8 crab cakes, about ~¾ inch thick, and place them on a parchment-lined plate.
When you’re ready to fry the crab cakes, take the crab cakes out of the fridge and fill a shallow plate with coconut flour.

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