Paleo Crab Cakes with Tartar Sauce!

Ohhhhhhh the last day of Summer….so upsetting! =( I thought it was only right to serve a fresh tasty summer-y dish on this day! What is better on a summer day than crab cakes with tartar sauce & a fresh crisp green salad?!? NOTHING! Pure amazingness…. I also felt that this was a hearty comfort type food for my fellow Lurong Paleo Challengers. Something that was too good to be paleo (except it is!!!! yeeehaaw!) This meal can be prepped in the morning to make dinner time run smooth, this is a very simple dish to put together.  I hope you all enjoy as much as we did! Here we go!

Paleo Crab Cakes:

crab cakes

makes about 8 med-large patties

about 24 oz crab meat, drained (I used canned)

about 4 scallions, chopped (green & white parts are cool!)

a heaping 1/2 cup of flax meal (reg or golden)

1 tsp sea salt

1 tsp pepper

2 tbsp lemon juice

2 beaten eggs

EVOO or Ghee

Mix all of your ingredients together in a large bowl. Make sure the flax meal gets evenly distributed. Let mixture get cold in the refrigerator for about 30 mins-1hr. Take out & form about 8 patties. Heat a good amount of EVOO or Ghee over med-high heat in a large pan or skillet. Cook your crab cakes about 5 minutes on the first side until crispy & brown, flip & cook another few minutes until brown. Remove from pan & put onto a dish with a paper towel.

crab cakes 2

Paleo Tartar Sauce:

tartar sauce

1 cup Paleo Mayo (see recipe below)

3-4 small/med pickles,diced

about 1 tbsp fresh dill, minced

Mix all ingredients in a bowl until combined! Keep cold until served!

Add more salt or vinegar if necessary.

Paleo Mayo:

paleo mayo

Makes about a cup

1 cup olive oil (I’ve heard to use light for a lighter flavor, but I actually prefer the stronger flavor of Extra Virgin olive oil, your choice!)

1 whole large egg

1 tsp salt

juice from 1/2 lemon

1 tbsp apple cider vinegar


This is probably the easiest, most amazing way to make your own mayo. I can’t imagine why anybody would buy this in a store!! You’ll need a tall container, like a glass mason jar (wide mouth). Crack your egg into the jar, add in the oil & all of the other ingredients. (If you want to make this just for mayo, not tartar, feel free to add some herbs to make an extra fancy mayo!) Put your immersion blender into the jar down to the bottom & turn on for about 30 seconds. It will change so fast before your eyes, it’s amazing! You may notice a little oil not totally combined. Bring your blender up & down a bit in the jar to make sure everything gets combined. (Don’t spray mayo every where!) Store in an air tight container.


Happy Challenge Days!!!! ❤


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