Crab cakes

Posted on March 17, 2012

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I absolutely love fresh crab, and any time I see crab cakes on a restaurant menu I can’t help but order them.  Once I realized I could make paleo crab cakes at home I started immediately.  Fresh, good quality crab meat is the key to making these moist and delicious.  If you’re on a tight budget of course you can use canned crab (be sure to read the label and check for unsavory additives) claw meat, or a less expensive crab meat, but the wild caught blue lump makes the best tasting cakes.  Whatever you decide, avoid anything spelled with a “K”.

1 8-12 oz container wild caught jumbo  lump crab meat

1 egg

1 tsp old bay or other seafood seasoning

1 tsp minced garlic

1/4 cup almond meal

1/2 tsp sea salt

1/2 tsp fresh ground pepper

1/2 tsp red pepper flakes

Mix all ingredients together thoroughly, but gently so you don’t break up all the lumps of crab.  If mixture is too wet, add a bit more flour just until you can form patties that hold together well.  Form patties into any size you like.  I just make two big cakes for my boyfriend and I, but when I have guests over I like to use a cookie scoop, or melon baller to ensure the cakes are small and uniform.  Heat a bit of olive oil in a skillet and cook cakes until golden brown on both sides.  Usually this takes 5-8 minutes on each side, depending on the size of the cakes.  Serve these with grainy mustard, sriracha, homemade olive oil mayo or any other paleo friendly sauce you like.  Enjoy!

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