Updated: Jan 17
Crispy, crunchy Cajun crab cakes--with none of the gluten or grains!
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Crab is pretty much my favorite food. I love it more than lobster and avocados and about as much as a perfect steak or anything chocolate. I love it steamed and freshly cracked, eaten with my fingers, or atop a delicious salad. And anytime crab cakes are on a menu, I am eager to order.
While I don’t get to make them often--crab is not exactly budget-friendly for a family of seven--these paleo crab cakes, with a hint of Cajun spices and just a bit of binders (almond flour, egg, etc.), are definitely at the top of my list.
I shallow-fry the crab cakes in paleo-friendly oil like avocado or olive (not extra-virgin) to get them super-crispy without using the boatloads of oil that deep-frying requires.
Use a 3-T cookie scoop to drop well-packed rounds of crab mixture into the oil, and use the back of the scoop to LIGHTLY press on each one, resisting the urge to flatten, which would make them fall apart.
Be weary of oil splatter. If you own a splatter guard, use it.
Cook about two minutes on each side or till deep golden, pressing gently with a heat-proof spatula to flatten just a bit after turning.
Fry them up as an appetizer for anything from a fancy date night to a fabulous Super Bowl spread. Send them over the top by serving with Louisiana Remoulade, and get ready for the applause!
Here's what you'll need:
Oil for frying (olive, avocado, or coconut preferred)
1 mirepoix (or trinity) pestata puck
1 lb lump crab meat, or half lump, half claw
1 large egg
⅓ cup almond flour
1 tsp cajun seasoning
1 tsp kosher salt
20 cranks black pepper
1 T potato starch
Here's what you'll do:
Sauté the pestata puck in about 2 tsp oil in a small pan till soft and just browning.
Meanwhile, gently combine remaining ingredients in a medium-sized bowl. Stir in the sautéed veggies when ready.
Add enough oil to a heavy-bottomed skillet or pan to come about ½ inch up the sides. Heat over medium heat till a tiny drop of the crab mixture sizzles when dropped in. Use a 3-T cookie scoop to drop balls of crab mixture into the hot oil. Use the back of the scoop to SLIGHTLY press down, but resist the urge to flatten them, as this will make them fall apart. Work in batches--do not overfill.
Fry for two minutes (or until golden brown), then use a heat-proof spatula to flip, pressing gently to flatten just a bit, and fry two minutes on second side.
Transfer crab cakes to a paper-towel-lined plate or cooling rack set over a baking sheet to drain. Serve!
Click here for printable recipe.