If you’re a crab cake lover, you know that finding a truly good Paleo crab cake isn’t easy.
Preparation: 15 minutes
Cook: 15 minutes
Yield: 8 servings
- 1 lb crab meat, cooked
- 1 cup cauliflower florets, steamed well
- 2 pastured eggs
- 3 Tablespoon coconut flour
- 3 Tablespoon of Kitchen Mayonnaise.
- 2 Tablespoon fresh parsley, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon Old Bay seasoning
- 2 Tablespoon avocado oil or coconut oil
- In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
- Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
- In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
- Now sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
- Transfer to the fridge to chill and firm up – about 10 minutes. Preheat oven to 350 F.
- Remove crab mixture from fridge and form into patties. I made mine about 2 inches thick and 3 inches in diameter.
- Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing).
- Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
- Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12 to 15 minutes)
- Serve with fresh lemon wedges and Paleo mayo