Last time I attempted a crab cake recipe it was a complete disaster. We ended up with flaked crab over a salad as my cakes ended up in a million pieces. So I’ve been scouring the internet for a tasty recipe that I could convert to paleo/primal. My base recipe is from Paula Deen with substitutions to fit our lifestyle and tweaks to the cooking process.
The cakes I came up with held together well. They had wonderful taste and were full of large chunks of crab meat! They easily browned on both sides and came out picture perfect. These cakes paired with a homemade Chipotle Aioli added a zing to the sweet crab meat.
1lb of fresh picked crab
2-3 celery hearts chopped thin (I prefer the hearts flavor to the outer stalks)
1 clove of garlic minced
2-3 shallots minced
2/3 cup coconut flour
2/3 cup almond flour
1 tbsp cayenne pepper
1 tsp salt
1 tsp black pepper
3 tbsp grass fed butter
1 tbsp dijon mustard
3 table spoons cream
1 egg whisked
1. On stove top melt 1 tbsp of butter sauté garlic, celery, and shallots till fragrant
2. Pick through crab meat for any excess shell and season with salt and pepper
3. Mix almond flour, coconut flour, and cayenne pepper in bowl put to side
4. In another bowl mix cream, dijon mustard, and egg put to side
5. Once your garlic, celery, shallot mix is sautéed add your crab meat, your cream, mustard, and egg mix, and half of your flour mixture and stir till combined-you can add additional flour mixture if needed but don’t add too much or your cakes won’t stay together they should be slightly moist
6. Remove from heat and form mixture into 8 cakes
7. Using the left over flour mixture lightly coat the outside of your cakes (you may have leftover)
8. Refrigerate until ready to cook
9. When your ready to cook heat skillet over medium heat and melt the last 2 tablespoons of butter
10. Cook each cake 3 minutes per side covering skillet with lid while cakes are cooking on each side
11. Remove from skillet with a wide blade spatula and serve!
So we have been having Fish Fridays in our house. I found a nice plump cod filet that I just couldn’t pass up last week. Fish is super healthy and can be so flavorful! It’s simple to bake and can be heavily dressed with herbs or simple with just some salt and pepper. I needed something equally as yummy to go with the nice Red Pepper Cod I planned to cook up. While out shopping for the fish I came across Brussel Sprout stalks! I love buying the full stalks definitely more product for your money. Just pull right off and take off the outer leaves. A fun activity to involve the kiddos too! So I ended up creating a new side dish with things I had around the kitchen and the Brussels as I needed a change up from our typical garlic roasted brussels.
My Parmesan Lime Brussel Spouts are delicious! These come out tangy with that nice crispy roasted taste. The tart lime and the saltiness of the parm is a perfect blend!
Full Stalk of Brussel sprouts pulled from stem, outer leaves pulled off, and halved
1/4 cup Fresh grated parmesan cheese
Juice of two small limes (roll first on counter to get the most juice from them)
Fresh ground black pepper
1 tbsp of EVOO
1. Preheat over 350
2. In mixing bowl toss your brussels with oil and lime juice so brussels are coated well allow to sit for 10 minutes
3. Next mix in your grated parm with brussels try to evenly coat
4. Sprinkle and then stir in the black pepper with brussels to your taste
5. Place on foil lined baking sheet and place in oven
6. Bake 30 minutes stirring brussels at 10 minutes and 20 minutes so they cook evenly. (Brussels at 30 minutes should be fork tender I prefer softer brussels but adjust the time to meet your level of crunch needed)
(I usually bake my cod filets for 20 minutes so this recipe works out well to get fish ready first 10 minutes of baking and then finish baking brussels and fish the last 20 minutes)