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5 from 1 vote

Crab Cakes with Roasted Red Pepper Mayonnaise

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet
Servings: 12


  • 2 cups crab
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 1/2 red bell pepper finely diced
  • 1/4 cup green onions finely chopped
  • 1 tbsp parsley chopped
  • 1 egg*
  • 1/3 cup almond flour
  • 1 tsp vegetable oil for frying

Homemade Mayonnaise

  • 1 egg
  • 2 tsp lemon juice
  • salt
  • ¾ cup olive oil
  • 1 clove garlic crushed
  • 1/2 cup roasted red pepper


  • In a bowl combine all of the ingredients for the crab cakes except the vegetable oil and stir until well mixed.
  • Using a spoon form patties approximately 3 inches in diameter.
  • Heat the vegetable oil in a frying pan over medium heat and fry the crab cakes for 2-3 minutes per side until crisp and golden in colour.
  • To make the mayonnaise crack one egg into a tall and narrow bowl. Add the salt, lemon juice and oil and using a hand blender, blend everything together. Make sure you have one hand on the bowl to ensure nothing goes flying. The mayonnaise will form after just 15-20 seconds of blending. Add in the crushed garlic and red peppers and continue to blend until the peppers have completely broken down and only small bits remain. Taste and add more lemon juice if required.
  • Serve the crab cakes topped with the roasted red pepper mayonnaise and wedges of lemon.


*if you are having trouble binding the crab cakes then add in 1 more egg