This recipe for Paleo Crab Cakes is pan-fried, with celery, onion, garlic, Paleo Breadcrumbs, and jumbo lump crab meat. We like to use this type of crab meat because it flakes nicely and its good to have some large chunks of crab in each cake. The smaller you make them, the easier they are to flip, so we make ours like little sliders most of the time. Oh, and we highly recommend eating these with our Paleo Remoulade Sauce!
Wow, so we’ve been really busy lately! I feel like I haven’t posted in a while. Sorry for that! Since we’ve been gone, we went to a fantastic birthday party for our friend Veronica, found out my cousin Amanda is pregnant with her first child, and Angel’s best friend Johnny got married. We’re so happy for him and Lauren, they are really great together. It is amazing to me how fast time flies. …but in a good way.
Recipe: Paleo Crab Cakes
- Mince the garlic and finely dice the celery and onion. Combine all ingredients, taking care not to break apart too much of the crab. We like to mix everything else first, then add the crab. Take a 1/3 measuring cup and fill it with the mixture. Turn it out into your hand and smash it into a flat, round disk, about ¼” thick. Do this to all of the mixture.
- Heat 3-4 Tbsp of coconut oil over medium-high heat (~7 on my range). Once hot, add the crab cakes.
- Cook on each side for about 2-3 minutes on the first side. Be very careful on the flip! They are delicate and need to be flipped carefully or they will fall apart. Cook another 1-2 minutes, until brown.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 6
Garnish with cilantro and green onions and our Paleo Remoulade Sauce!