Easy and Elegant Paleo Appetizers

Everyone loves finger food at a wedding reception. They are big hits at rehearsals and for any other wedding-related events. You have probably been to weddings where the appetizers were more memorable and enjoyable than the main course. That’s because appetizers can set the mood of your guests, one way or the other.

If the food isn’t up to snuff, that can put a bad taste in the mouth of your attendees as far as the entire wedding is concerned. Serve appetizers that are “blah” and forgettable, and your guests may view your wedding in the same way.

Don’t worry. There are more than a few quick and easy yet elegant and delicious Paleo appetizers that can help make your wedding a hit. Try these on for size if you want to keep your guests’ taste buds and wedding expectations happy.

Maryland Style Paleo Crab Cakes

This requires just 10 ingredients. You can with them together in about 30 minutes. The following recipe makes a Maryland style crab cake that’s crispy and golden on the outside, yet soft and full of flavor on the inside.


  • 1 lb lump crab meat
  • 1/2 cup onion (chopped finely)
  • 3 tbsp blanched almond flour (or golden flaxseed meal)
  • 1/4 cup egg white
  • 2 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp mustard
  • 1 tbsp dried parsley
  • 1 tbsp Old Bay seasoning
  • 2 tbsp olive oil (divided)


  • Sauté onion until slightly browned.
  • Mix almond flour and egg white, Worcestershire sauce and mustard, mayonnaise and dried parsley, olive oil and Old Bay seasoning.
  • Stir the sautéed onions into the mixture. Mix well.
  • Add crabmeat gently and mix. Don’t mix too long. You don’t want to smash and break down the lumps of crab.
  • Form into 8 patties. Place onto a baking sheet lined with parchment paper.
  • Refrigerate for 30 to 60 minutes before cooking.
  • Fry over medium heat, 3 to 5 minutes per side or until golden brown.

Jumbo Shrimp Cocktails

Shrimp cocktails convey a sign of good taste and high class. These are easy enough to prepare. Boil deveined jumbo-sized shrimp and break out the cocktail glasses. Shell the shrimp and hang 5 or 6 of them tail side out over the rim of the glasses. 

Add cocktail sauce and parsley to garnish. Keep chilled on ice before assembling and serving. It goes without saying that you should use only Paleo-approved cocktail sauce. There are several brands available. Here’s a recipe to make your own.

Paleo Cocktail Sauce Ingredients

  • 1 cup organic strained tomatoes
  • 2 tbsp organic tomato paste
  • 1/4 cup + 1 tablespoon horseradish
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt


  • Combine ingredients and mix well. Makes approximately 1 1/2 cups.

Buffalo Chicken Meatballs (Slow Cooker)

This move takes the classic beef meatball and turns to chicken as your protein source.


  • 1 lb ground chicken
  • 1/3 cup almond meal
  • 1 egg
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 3/4 cup buffalo sauce
  • Paleo ranch dressing (optional)
  • Sea salt and freshly ground black pepper


  • Preheat oven to 400°F.
  • Combine the ground chicken with almond meal and egg, garlic and green onions. Salt and pepper to taste.
  • Mix well. Roll mixture into meatballs approximately 1 1/2 inch across.
  • Placed meatballs on a baking sheet and cook for 5 minutes in your preheated oven.
  • Turn off the oven. Place meatballs into your slow cooker. Add the buffalo sauce and stir. Cook on low for 2 hours.

What do you dip them in? Primal Kitchen Ranch Dressing passes the Paleo test, and there are several other store-bought dressings and sauces that do as well.

Paleo Liver Pate

This creamy and delicious pate can be spread on celery or cucumber slices. It tastes great too.


  • 1/4 cup duck fat or bacon fat
  • 4 cloves of garlic
  • 1 sweet onion
  • 1 stalk celery
  • 1 cup sliced mushrooms (optional)
  • 1 lb liver (can use chicken or beef, diced)
  • 1 tsp dried Italian herbs (or 3 teaspoons fresh rosemary)
  • 2 tsp salt
  • 2 tbsp aged balsamic vinegar (or apple cider vinegar


  • Melt the fat in a saucepan or skillet. Dice a small onion, the celery and garlic and add to the skillet.
  • Sauté for 5 minutes, stirring often. Add the mushrooms if you’re using them. Add livers and cook for 8 minutes, stirring frequently.
  • Sprinkle in herbs and salt. Add vinegar. Stir well and remove from heat.
  • Transfer to your blender or food processor. Blend until smooth.
  • Place in tightly sealed container and refrigerate. Freeze if not eaten in 3 to 5 days.

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