Crab Cake Dinner

By February 12, 2019 No Comments

MYTH BUSTER: crab cakes CAN be made at home and ingredients are not expensive! I buy lump crab meat from the can, drain it, and place it in a bowl with a binder (like an egg) + veggies. Check out this #paleo friendly recipe, add any toppers you'd like, and serve it with a plentiful side of cooked veggies for a filling, balanced meal!

Ashley WalterAuthorAshley WalterCategory, , DifficultyIntermediate
Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 lb lump crab meat
 1 cup cauliflower florets, gently steamed
 2 eggs
 3 tbsp paleo mayonnaise; I love Primal Kitchen
 3 tbsp coconut flour; certified gluten free
 ½ tsp Old Bay seasoning
 2 tbsp parsley, chopped
 2 tbsp bell pepper, chopped
 2 tbsp scallions, chopped
 2 tbsp avocado oil, to pan-fry
Nutrition Facts

Serving Size 1 cake

Servings 8


Amount Per Serving
Calories 145
% Daily Value *
Total Fat 10g16%
Cholesterol 100mg34%
Sodium 150mg7%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Protein 12g24%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Place the steamed cauliflower into a medium mixing bowl + mix until mashed up a bit; keeping some pieces larger for more texture for the crab cake. Add in the crab + parsley- fold together gently.

2

In a smaller bowl; mix together the mayo, seasoning, + eggs. Pour into the crab mixture + lightly mix together.

3

Slowly sift (don't have a sifter? Use a small spoon and gently shake it over the bowl) the flour over the crab. Fold it all together; lightly so that the flour stays on the top to make a crisp crab cake outer layer.

4

Refrigerate the mix for 10 minutes to make more firm. Then, make cakes + place them on a lined baking sheet. Preheat the oven to 350 degrees F.

5

Heat the oil in a cast iron skillet over medium heat for 30 seconds. Gently place the cakes in and cook 3 minutes/side. Then, place them back on the baking sheet + place them in the oven for 12-15 minutes.

Ingredients

 1 lb lump crab meat
 1 cup cauliflower florets, gently steamed
 2 eggs
 3 tbsp paleo mayonnaise; I love Primal Kitchen
 3 tbsp coconut flour; certified gluten free
 ½ tsp Old Bay seasoning
 2 tbsp parsley, chopped
 2 tbsp bell pepper, chopped
 2 tbsp scallions, chopped
 2 tbsp avocado oil, to pan-fry

Directions

1

Place the steamed cauliflower into a medium mixing bowl + mix until mashed up a bit; keeping some pieces larger for more texture for the crab cake. Add in the crab + parsley- fold together gently.

2

In a smaller bowl; mix together the mayo, seasoning, + eggs. Pour into the crab mixture + lightly mix together.

3

Slowly sift (don't have a sifter? Use a small spoon and gently shake it over the bowl) the flour over the crab. Fold it all together; lightly so that the flour stays on the top to make a crisp crab cake outer layer.

4

Refrigerate the mix for 10 minutes to make more firm. Then, make cakes + place them on a lined baking sheet. Preheat the oven to 350 degrees F.

5

Heat the oil in a cast iron skillet over medium heat for 30 seconds. Gently place the cakes in and cook 3 minutes/side. Then, place them back on the baking sheet + place them in the oven for 12-15 minutes.

Crab Cake Dinner

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