Paleo Crab Cakes

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.

Ingredients:

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

Recipe:

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!

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