Paleo Crab Cakes –
This recipe was inspired by my chef husband who loves crab cakes the old fashioned way–with breadcrumbs. Although he’s not crazy about some of my alternative ingredients he is open to trying them. This was a great compromise for us both because it still cooks, looks and tastes like a crab cake from a restaurant. With a few tweaks to the normal recipe we made it low-carb/dairy/gluten free for me. We had a great time making them because we cracked and picked the crabs together, sharing the dirty work. If you live on the west coast, then Dungeoness crab season (Nov-March) is a wonderful time to get a great price on these beautiful and healthy crustaceans.
Paleo Crab Cakes
1 lb fresh or canned Dungeoness crab meat
1/4 cup coconut flour
1 bunch of finely chopped scallions
1 finely chopped shallot (optional)
2 tsp minced garlic
1 tbsp coconut oil (Use expeller pressed for less coconut taste)
1 tsp cayenne
1 tsp paprika
1/2 tsp Real Salt
Preheat oven to 400.
Put all ingredients in a bowl and mix with hands.
Form into patties and put on a plate.
Warm up your cast iron skillet to high and melt coconut oil.
Cook crab cakes 1 min on each side until golden brown. Transfer whole frying pan into oven for 3-5 more min.
Remove and serve.
|We did all the hard work!|
|Before hitting the coconut oil|
This book has tons of great Paleo and Keto recipes. It is a great lifestyle change to lose weight in a sustainable way without being hungry. I love that this book teaches people to eat real food and healthy fats.