Paleo Crab Cakes Food

PALEO CRAB CAKES (WHOLE30, KETO)

Steps:

• Toss 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. Add 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. Cover 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. Place the coated crab cakes on a parchment paper lined platter.
• Heat a large skillet over medium heat 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 golden brown and crunchy on the outside.
• Transfer the crab cakes to a paper towel lined platter or a wire rack to drain the fat. Repeat steps until all the crab cakes are finished cooking.
• Serve the patties with lemon wedges and Red Cabbage Slaw with Tangy Carrot Ginger Dressing!

PALEO MARYLAND CRAB CAKES

Steps:

• Grease a baking sheet.
• Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
• Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
• Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

CRISP CRAB CAKES

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

LOW COUNTRY CRAB CAKES

Steps:

• Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
• Preheat the oven to 200 degrees F.
• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
• Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

IMITATION CRAB CAKES

Steps:

• Heat 1 tablespoon oil in a non-stick skillet over medium heat.
• Saute green onions briefly until tender.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
• Form into 1/2 inch thick patties.
• Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
• Cook cakes until nicely browned on each side.
• Drain briefly on paper towels and serve hot.

PALEO CRAB CAKES

Steps:

• Grease a baking dish.
• Beat egg, mayonnaise, red pepper flakes, seafood seasoning, mustard, Worcestershire sauce, hot pepper sauce, lemon juice, and black pepper together in a bowl until smooth.
• Place crabmeat into a separate bowl, trying to not break too many of the big chunks; add 1/4 cup almond flour, parsley, and green onion. Pour egg mixture over the crabmeat mixture and gently mix until dry ingredients are completely moistened; shape into 12 cakes.
• Spread 1/3 cup almond flour into a wide, shallow bowl. Roll cakes in almond flour to coat and arrange into the prepared baking dish.
• Refrigerate crab cakes for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.