Since my annual week-long trip to Hilton Head, S.C., is coming up in just a few weeks, I’ve started dreaming of seafood. My favorites are fresh fish and crab. I get by eating Trader Joe’s striped pangasius a few times a month, but rarely do I indulge in crab if I’m not near the ocean.
But in the spirit of an upcoming vacation and my luck that snow crab clusters were on sale last week, I decided to try my hand at homemade crab cakes with the real thing, not imitation. James agreed they were very tasty and very meaty–which is exactly what I wanted because I hate when restaurants put tons of fillers in crab cakes.
Primal/Paleo Crab Cakes
- 1.5 lbs snow crab clusters (2 clusters)
- 3 tbsp plain greek yogurt (or search online for a paleo mayo recipe)
- juice from 1/4 lime
- 1 egg, lightly beaten
- 1 tsp garlic, minced (2 cloves)
- 2 tsp dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup scallions, minced (about 1 scallion)
- 2 tsp coconut aminos
- 1/4 tsp tabasaco sauce
- 1/4 cup coconut flour
- 1/4 tsp Old Bay cajun seasoning
- 1/4 tsp dried parsley
- 1/4 tsp dried dill
- coconut flour for dusting
- coconut oil for frying
1. Boil crab clusters for 5 to 7 minutes in large pot, then remove from water and allow to cool for a few minutes.
2. Extract meat from crab legs and place in small mixing bowl.
3. Add in remaining ingredients and mix by hand.
4. Pat out into small cakes and place on cookie sheet.
5. Refrigerate for about 30 minutes.
6. Dust and pat both sides of cakes with coconut flour.
7. Add a couple tablespoons of coconut oil to pan set to medium-high heat.
8. Once the oil is heated, add cakes and saute on both sides for 2-3 minutes each.
I will definitely make this recipe again. I’ve heard that Trader Joe’s carried canned crab meat, which is probably pretty good and would make it so you can whip up this recipe in no time. I’ll have to try it next.