Crab Cakes

These crab cakes, flavored with Creole spice will have a Caribbean taste or flavor with dill for a more East coast Maryland taste. Easy to make (unless your crab is so fresh you’re cracking the crab). These cakes are perfect to-go lunch snacks, a side dish at Thanksgiving, or even breakfast with a sunny-side up egg.

Author: POW! Kitchens
Recipe type: Meal
Cuisine: Paleo, Gluten Free, Dairy Free
Kid approved: yes



  • Oil for frying

  • ¼  lb crab meat

  • ¼ cup minced onion

  • ¼ c green onion

  • ½ c bell pepper

  • 2 Tablespoons lemon juice fresh squeezed

  • 2 eggs whisked

  • 1-3 teaspoons mustard

  • ½ teaspoon garlic powder

  • 1 teaspoon salt

  • ¼ teaspoon cayenne pepper (to taste)

  • ½ c POW! Plantain Flour



  1. ¼ inch deep oil – fry in oil. Our choice coconut, bacon, lard, or tallow

  2. Mix all ingredients in a bowl. Add more POW! Plantain Flour if mix is too wet. Shape into cakes.

  3. Heat oil in medium-high heat. Cook crab cakes in batches for about 3-5 minutes on each side until browned.

  4. Turn carefully during cooking.

  5. Place on plate with paper towel. Best served immediately.

  6. Decorate with an Aioli sauce. There are plenty of delicious aioli sauces online. Find a good one and serve with these delicious crab cakes.

Tara Lilley