Thanks to Meggie for the wonderful recipes below. I can say that the recipes below are on point and absolutely delicious!
I love crab cakes and experimented unsuccessfully with the paleofication of these delectable treats a few times before I found the perfect recipe. Enjoy!
Louisiana Crab Cakes with Spicy Remoulade Sauce
• 1 pound best-quality lump crab meat (unpasteurized)
• 1 tablespoon butter
• ½ small onion, finely chopped
• ½ poblano chile, stemmed, seeded, and finely chopped
• 3 garlic clove, minced
• 1 teaspoon salt
• ½ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne
• 1 egg, lightly beaten
• ¼ cup mayonnaise
• 1 teaspoon Creole (or whole-grain) mustard
• Several dashes of Louisiana hot sauce
• 1 scallion (white and green parts), finely chopped
• 2 tablespoons chopped fresh Italian parsley
• Juice of ½ lemon
• ¾ cup almond flour
• 3 T coconut flour
Preheat oven to 375. Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, coconut flour and ¼ cup of the almond flour to the vegetable mixture. Using your hands, gently combine the ingredients.
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.
When you are ready to cook the crab cakes, place the remaining ½ cup almond flour on a plate. Dredge both sides of each cake in the flour, gently shaking off the excess. Place on a greased cookie sheet and bake for 15 minutes. Turn on the broiler for a few minutes until you get a nice crust on the outside. Serve with Spicy Remoulade sauce below.
Makes about 1 ¼ cups
For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.
• 1 small jalapeño pepper, stemmed, seeded, and finely chopped
• 1 bunch scallions (white parts only), thinly sliced
• 1 cup paleo mayonnaise (see below) or store bought if you are pressed for time
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 teaspoons red wine vinegar
• Juice of 1 lime
Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed
- 1 egg
- 1 cup olive oil
- 1 tablespoons apple cider vinegar
- ½ teaspoon yellow mustard
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the olive oil. When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.