Wednesday, November 6, 2013

Crab Cakes

This sure is a Paleo friendly recipe that is just so darn delicious and healthy and best of all grain & gluten free. I used law meat which was like $9.99 per pound.  It does the job and find it to bind better than lump. Lump crab I would mix together along with the claw meat, but you know, in the end, I find it to be pretty much the same thing so I just use claw meat.  I have to feed a family of 4 adults and since we love these so much, I want there to be left overs for snacking, freezing and maybe the next day's left over lunch.  I make them like lunch size, larger than appetizer size.  You can have it alone or with a side salad like I did for dinner.

Yields - 12 medium crab cakes
4 pounds of claw crab meat
1/2 Red Onion diced fine
1/2 Orange or red Bell Pepper
1 or 2 Stalk(s) of Celery diced  (depending of the size you have and how much you like)
3 Garlic cloves chopped
Rip a hand full of Cilantro chopped
About 8 Basil leaves chopped
1/2 cup of Coconut Flour
2 Free Range Eggs
1/4 cup of Paleo Mayo (see below for recipe)
2 tbsp Dijon Mustard
2 tbsp of Horseradish
Salt & Pepper to Taste

      Preheat oven 365 degrees.  Meanwhile, Mix all your ingredients together with your clean hands and make sure not to break up the claw meat too much when mixing.  Grab some with your hand and form a tight ball then press down slightly to form a decent size crab cake.  The size depends on you.  Form all the cakes. Remember you don't want them to fall apart in pan so make them a bit tight.  Add Coconut Oil to pan and pan fry them on each side on medium for about 2 minutes each side and place them on a cookie sheet line with parchment paper.  Once you got all them crabs nicely browned on each side and placed on cookie sheet. Pop them into the oven when everyone is ready to eat just to give them a quick finish for about 7 minutes.

Paleo Mayo
In food processor:
4 egg yolks
3/4 cup of good Olive Oil
Juice of 1 Lime
Salt & Pepper to taste
This should make just about a cup of Mayo

Place all 4 Egg Yolks in food processor and turn on.  Slowly drizzle in the Olive Oil, Lime juice, Salt & Pepper.  Give it a taste and if it's okay with you than place in small mixing bowl for next step.

Sauce for Crab Cake
The left over Paleo Mayo should be in a mixing bowl.
Add 1 tsp. Horseradish
Pinch of Cayenne Pepper
Dash of Worchershire Sauce
Taste for seasoning.  If you want it more tart, add a bit more lime Juice and whisk.

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