PALEO, GLUTEN FREE, DAIRY FREE
MAKES: 12 CRAB CAKES
SERVE WITH: CAPER REMOULADE
Crab Cakes are usually found as appetizers in fancy seafood restaurants, so people are often intimidated to make them at home. Don't be! They're so easy and although they seem fancy and festive they make a great meal with a side salad.
1 lb crab meat
¾ lb sole or cod fillet (steam in water and lemon juice to just flaky but do not overcook)
4 scallions, minced
2 large eggs
6 TBS avocado oil or olive oil mayonnaise (see my recipe for homemade mayo)
¼ teaspoon paprika
½ teaspoon Old Bay Seasoning
½ teaspoon dry mustard
1 cup gluten free bread crumbs (about 3 slices of bread if you are making your own) or GF Panko
½ teaspoon salt
¼ teaspoon pepper
2 TBS ghee for cooking
Arugula and or spring greens for serving
Combine the crab meat, steamed sole or cod, scallions, eggs and seasoning in a large bowl. Create a well in the center and add the egg and mayonnaise and 4 TBS of the bread crumbs or Panko. Mix well with a fork, until fully incorporated. Pour the remainder of the 1 cup of breadcrumbs or Panko into a shallow pan or dish.
Using an ice cream scoop, form the mixture into 2 inch round balls. Each crab cake will be about 2.5 ounces. RolI the crab balls in the bread crumbs until coated completely and form a disk shape using your hands. Refrigerate the coated crab cakes until you are ready to serve.
Melt 2 TBS ghee in a 14” skillet on medium heat. Gently place the crab cakes into the pan and cook for about 2 minutes on each side, or until golden brown.
Serve immediately on a bed of arugula or spring greens and topped with Caper Remoulade.
¾ cup avocado oil or olive oil mayonnaise (or use my homemade mayo)
1-2 cloves garlic
1 ½ TBS parsley
1 ½ TBS chives
½ teaspoon anchovy paste
3 teaspoon lemon juice
⅓ cup capers
In a food processor, mix mayo, garlic, parsley, chives, anchovy paste, lemon juice. Blend well. remove from the food processor and stir in the capers.Print