Crab Cakes – Crispy
- Yield 4 servings
- Prep 10 minutes
- Cook 30 minutes
Crab Cakes – Crispy sits in the Snacks section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound lump crab meat
- 1½ tablespoon coconut flour, plus more for coating the crab cakes
- 2 scallions, minced
- 1 tablespoon salt-free seafood spice blend, (the cook like using Penzeys Sunny Paris seasoning )
- ¼ cup paleo mayonnaise
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 large egg, lightly beaten
- ¼ cup ghee, avocado oil, or coconut oil
- 1 lemon, cut into wedges
Method
Turn the drained crab meat in a large bowl with the coconut flour, scallions, seafood seasoning, and Paleo mayonnaise.
Gently combine everything with a rubber spatula. Tip in salt and pepper to taste, and gently fold in the egg.
Form the crab mixture into 8 crab cakes, about ~¾ inch thick, and place them on a parchment-lined plate. Lid the plate and chill the cakes in the fridge for at least 30 minutes and up to a day to firm them up.
When you’re ready to fry the crab cakes, take the crab cakes out of the fridge and fill a shallow plate with coconut flour.
Lightly coat the crab cakes with coconut flour and gently pat off the excess coconut flour. Set the coated crab cakes on a parchment paper lined platter.
Warm a wide skillet over a medium burner and add your cooking fat of choice when the pan is hot.
Fry the cakes in a single layer for about 3 minutes on each side or until the edges turn golden brown and crunchy on the outside.
Move the crab cakes to a paper towel lined platter or a wire rack to pour off the fat. Repeat steps until all the crab cakes are finished cooking.
Plate the patties with lemon wedges, homemade tartar sauce , and Red Cabbage Slaw with Tangy Carrot Ginger Dressing !
Kitchen notes
- If substituting cassava flour for the coconut flour, use 3 tablespoons of cassava flour in place of 1½ tablespoons coconut flour in the crab cake filling.
- Using an air fryer?
- Spray the crab cakes with avocado oil and air fry at 400° F for 10-12 minutes or until cooked through.
