MYTH BUSTER: crab cakes CAN be made at home and ingredients are not expensive! I buy lump crab meat from the can, drain it, and place it in a bowl with a binder (like an egg) + veggies. Check out this #paleo friendly recipe, add any toppers you'd like, and serve it with a plentiful side of cooked veggies for a filling, balanced meal!
Serving Size 1 cake
Servings 8
- Amount Per Serving
- Calories 145
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 100mg34%
- Sodium 150mg7%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Place the steamed cauliflower into a medium mixing bowl + mix until mashed up a bit; keeping some pieces larger for more texture for the crab cake. Add in the crab + parsley- fold together gently.
In a smaller bowl; mix together the mayo, seasoning, + eggs. Pour into the crab mixture + lightly mix together.
Slowly sift (don't have a sifter? Use a small spoon and gently shake it over the bowl) the flour over the crab. Fold it all together; lightly so that the flour stays on the top to make a crisp crab cake outer layer.
Refrigerate the mix for 10 minutes to make more firm. Then, make cakes + place them on a lined baking sheet. Preheat the oven to 350 degrees F.
Heat the oil in a cast iron skillet over medium heat for 30 seconds. Gently place the cakes in and cook 3 minutes/side. Then, place them back on the baking sheet + place them in the oven for 12-15 minutes.
Ingredients
Directions
Place the steamed cauliflower into a medium mixing bowl + mix until mashed up a bit; keeping some pieces larger for more texture for the crab cake. Add in the crab + parsley- fold together gently.
In a smaller bowl; mix together the mayo, seasoning, + eggs. Pour into the crab mixture + lightly mix together.
Slowly sift (don't have a sifter? Use a small spoon and gently shake it over the bowl) the flour over the crab. Fold it all together; lightly so that the flour stays on the top to make a crisp crab cake outer layer.
Refrigerate the mix for 10 minutes to make more firm. Then, make cakes + place them on a lined baking sheet. Preheat the oven to 350 degrees F.
Heat the oil in a cast iron skillet over medium heat for 30 seconds. Gently place the cakes in and cook 3 minutes/side. Then, place them back on the baking sheet + place them in the oven for 12-15 minutes.