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Paleo Crab Cakes!

Yum! I love crab cakes! I was struggling with how to make these babies with the right consistency.  These came out just about right but they do require a bit of finesse.

Ingredients: (You can easily half this recipe)

  • 2 16oz can of lump crab meat or back fin meat lightly drained
  • 2-3 eggs whisked (depending on the size of the eggs)
  • 1/2 cup almond meal
  • 1 bunch on green onions minced
  • 1/2 medium red bell pepper minced or chopped small
  • 3 tbs paleo mayo
  • 1/2 to 3/4 tsp old bay seasoning
  • 1/2 tsp ground black pepper
  • Sea salt to taste if necessary
  • Parsley, dried or fresh finely chopped (optional)
  • Several tbs of butter (preferably grassfed, I like Kerrygold)

In a large bowl gently combine the crab meat, almond meal, green onions and red bell pepper, and parsley if using.

In a smaller bowl mix together the eggs, mayo, old bay and pepper.

Gently fold the wet ingredients in to the crab mixture.  Check for seasoning and add more if needed.  The mixture will look like this.

Heat a large skillet over medium heat. Melt 2 tbs of butter. The trick to these babies is to BE PATIENT.  Make each patty and add to the skillet one at a time. Grab a handful of the crab mixture and squeeze tightly, compacting as best you can. Flatten the fistful out gently creating a patty. Gently place into the hot skillet. It will appear to loosen up a bit, that is OK just try to keep them as combined as possible.  Mine looked like this.

The trick…..let them cook through and get good and brown on one side before you try to flip them. I also used a lid to keep the heat inside the pan to give the egg and almond meal enough heat to firm up and bind the patties together. This will take about 4 minutes or so per side. Here’s what happens when you flip to soon. A casualty of impatience.

I had my gas stove turned to about 5. You want the first side down to really brown and give you a base to flip with a spatula. I also recommend you use either your fingers or another implement to let you flip sides without the top side falling apart as you flip. Once you have the other side browned, you are good to go and they cakes should stay together nicely. Add more butter as you add more crab cakes.

This makes a lot of crab cakes depending on the size you make them obviously. Since there is very little filler, they are almost all crab and are very filling. I served these with a green salad on the side and with a sauce I made from my Paleo mayo, a little apple cider vinegar, some lemon pepper and a little dill weed. You can serve with cocktail sauce, tartar sauce, fresh lemon, whatever floats you boat.




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