Paleo Crab Cakes

 

 

A can of crabmeat in the refrigerator has been starring at me all week.  We purchased it during a shopping trip earlier this week - and this morning I decided to try out another version of crab cakes.  Having made this once before using fresh crabmeat,  I was curious to find out if the canned crabmeat tasted just as good - It most certainly did!

 

I decided to use some freshly made Paleo mayonnaise (recipe blog link) to add to the flavour of the crab cakes.  The recipe used  for the mayo is similar to the one previously made using Avocado oil, except I substituted with Bertolli Extra Light Olive oil and it produced a light tangy mayonnaise in seconds.  The extra light version of olive oil offers a "lighter" more subtle, delicate and understated taste than the normal EVOO, having tried it before, was very unappealing to the palate and I got rid of that batch instantly after the taste-test!

 

 

Your creativity can shine through in the ingredients used, as it's really about the taste that you enjoy and the complementary herbs and seasoning.  So while the ingredients listed below are a guide, as I enjoy the fresh almost oriental taste of the coriander, you may use fresh dill (which I used the first time I made it), or capers or chives, or fresh flat-leaf parsley, whichever fresh herb takes your fancy! Also your choice of seasonings will personalise the crab cakes :)  You could use the same recipe  for canned tuna fish cakes, fish cakes made with fresh fish, or for beef/lamb mince frikkadels

 

Ingredients

 

170g crabmeat, drained and rinsed, all moisture removed

1/4 red onion, finely sliced

1 tblsp Paleo mayonnaise

2 tblsp chopped fresh coriander

1 green chilli finely chopped (optional)

1/2 a beaten egg

1-2 tblsp almond or coconut flour to bind and for dredging before frying

1-2 tblsp coconut oil for frying

salt and pepper to taste



 

Here's How

• Add all ingredients, except the beaten egg, into a dish and mix gently, but well to combine

 

• Add the 1/2 beaten egg (reserving the other half for the frying process) to the mixture and combine.  You will notice at this stage that the mixture may be a bit wet.  If you prefer, add some of the almond or coconut flour and mix well.  I opted to squeeze out some of the moisture and not add any of the flours.

• Divide the mixture into two equal portions and mould into flat cakes / patties using your hands which should be slightly moistened. You could use a mould if you prefer.

• Cover with cling wrap and refrigerate for 30 minutes (or longer if you prefer) to firm up

• Remove from refrigerator, at this stage you may want to lightly coat the crab cakes in the reserved beaten egg and lightly dredge in almond or coconut flour.  Ensure that you remove excess flour when frying, or the cakes will be too dry.  I opted to coat in egg only and fry.

• Heat 1-2 tblsp coconut oil in a frying pan and fry the crab cakes for approximately 3 minutes on each side.

• Remove the finished cakes to a wire rack so they don’t get soggy.

• Serve the Paleo crab cakes with a tangy salad of your choice.