Simple Paleo Crab Cake Food

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.

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!

SIMPLE CRAB CAKES

Steps:

• Combine the crabmeat, mayo, mustard, worcest. sauce, Old Bay Seasoning, bread crumbs, and beaten egg (I only use half of the beaten egg).
• Put bowl with mixture in freezer to chill for 5 minutes.
• Take bowl out and shape mixture into 2 patties. Wrap the patties with plastic wrap and put back in the freezer for 10 minutes.
• In a skillet, heat butter and oil over medium heat.
• Dredge patties carefully in flour and place in pan.
• Cook for about 6 minutes, until browned. Then carefully turn patties and cook the second side about 4 minutes.