I made a spicy sauce for it too, a Louisiana-style Rémoulade Sauce. The condiment is easy to make with just some key Paleo pantry items. It’s a nice creamy blend with just a little kick to complement the cakes or any seafood dish. It’s even a great salad dressing! This amazing recipe I founded at and I love it.

For the Crab Cakes

  • 1 lb of Lump Crab Cake
  • 3 Tablespoons of Mayonnaise
  • 1 teaspoon of Lemon Juice
  • 1½ Tablespoon of Fresh Dill
  • 1 Egg
  • ¼ teaspoon of Onion Powder
  • ¼ teaspoon of Garlic Powder
  • ¼ teaspoon of Cayenne Pepper
  • ½ teaspoon of Paprika
  • ½ teaspoon of Salt
  • Dash of Black Pepper
  • ⅓ cup of Almond Flour
  • ¼ of a Red Pepper, finely chopped (save the rest for the sauce)

For the Rémoulade Sauce

  • ¾ of Red Pepper
  • 1 Green Onion Stalk
  • ¾ cup of Coconut Cream (scooped solid fat part from the top of a chilled can)
  • 2 Tablespoons of Dijon Mustard
  • 3 Tablespoons of Ketchup
  • ½ teaspoon of Worcestershire Sauce
  • 1 teaspoon of Paprika
  • Dash of Cayenne
  • ½ teaspoon of Salt
  • ½ Tablespoon of Flat Parsley Leaves

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