Go Back
+ servings
Print Recipe
4.75 from 4 votes

Paleo Whole30 Crab Cake Waffles

Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Servings: 4 waffles


  • 2 6oz cans wild caught crab, drained
  • 2 large eggs
  • 2 tablespoons chopped fresh chives (or green onion)
  • 2 tablespoons chopped fresh parsley, packed
  • 1 teaspoon garlic oil*
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon paleo mayo
  • 1 teaspoon New Bae Seasoning
  • 1/2 cup almond flour


  • In a large bowl, combine crab, eggs, chives, parsley, garlic oil, lemon juice, mayo, seasoning, and almond flour. Stir well until everything is evenly mixed. 
  • Heat your waffle maker up. Mine has a little light that goes off when it's preheated. Read the instruction manual for yours to know when it's ready. 
  • Divide the mixture into 4 even patties, they should each be about 1/2 cup. Place 2 patties (or how ever many fit on your waffle maker) on the waffle maker and close. Cook for 3 minutes or until golden brown on the outside. Carefully remove them and transfer to a plate. Repeat with the remaining 2. 
  • Serve with extra lemon slices and more mayo if desired. 


*If not needing to be low fodmap, use garlic powder