8 Crab Cakes
One of the best ways to navigate holiday parties and dinners is to bring something you love and will not take you down that slippery holiday slope of bloat and excess. It could be as simple as a Pomegranate Spinach Salad or something like these easy crab cakes.
And I do understand that we all get crazy busy this time of year, but what ever it is you bring, it’s worth the effort and benefits not only you but all those who’ll enjoy it with you! It’s a wonderful Win Win for everyone.
So what to do if you do want to bring a dish but have no time to spend in the kitchen or coming from work? If I’m super busy and don’t have time to cook, the easiest thing for me to do is to stop at Trader Joe’s, grab the necessary ingredients for this Pomegranate Spinach Salad Read more →. then throw it together at the destination in about 10-15 minutes flat. If I do have a little more time, I whip up these little crab cakes in about 30-40 minutes.
Ingredients
- 1 lb. crab meat, cooked ( I use the canned snow crab meat at T J’s)
- 1 cup cauliflower florets, steamed well
- 2 pastured eggs
- 3 Tbsp. coconut flour
- 3 Tbsp. Organic mayonnaise
- 2 Tbsp. fresh parsley, chopped
- 1/2 tsp. Real Salt or Sea Salt
- 1/2 tsp. Old Bay seasoning
- 2 Tbsp. avocado or coconut oil
Preparation:
- In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
- Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
- In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
- Sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
- Transfer to the fridge to chill and firm up – about 10 minutes. Preheat oven to 350 F.
- Remove crab mixture from fridge and form into patties. 2 inches thick x 3 inches in diameter.
- Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
- Place pan-fried crab cakes on a parchment lined baking sheet and transfer to the preheated oven. Cook for 12 to 15 minutes
I love drizzling a bit of this Remoulade Sauce over the top of the Cakes or using it for dipping.
- 1/3 cup Mayo
- ¼ lemon squeezed
- 2 Tbsp yellow onions chopped
- 1 Tbsp. Capers.
Mix all ingredients together.