Chesapeake Crab Cakes


I haven’t met many people who don’t love crab cakes, unless they are allergic to seafood. Here on the East Coast they are famous because of the Maryland blue crab. When my Aunt and Uncle were visiting from Arizona last May they did a lot of sightseeing, and my Aunt tried a lot of crab cakes at various restaurants. This is a favorite family recipe for crab cakes that I have reinvented to be grain free and low fodmap. They have completely delicious, wholesome ingredients. I serve them with sriracha sauce. They are exquisite without any sauce also! The sauce pictured in the photo is PaleoChef Sriracha Sauce I picked up at Whole Foods. My all time favorite homemade mayonnaise recipe is from the cookbook The Paleo Kitchen by Juli Bauer and George Bryant. It is 30-second mayonnaise and it is literally No Fail! You can find the recipe here. I had tried many homemade mayonnaise recipes before, and sometimes they worked and sometimes they failed. Plus, I just don’t have the patience to sit and drizzle! Sorry Julie Child. I still love you! This recipe uses an immersion blender, and is so fast! There is an SCD legal mayonnaise that is sweetened with honey that you can purchase as well if you don’t want to make your own, here. So let’s make some Chesapeake Crab Cakes!

Chesapeake Crab Cakes with Sriracha Sauce

Chesapeake Crab Cakes with Sriracha Sauce

 Chesapeake Crab Cakes

Ingredients:

1 Pound Crabmeat (can use refrigerated pasteurized crab)

1 Tablespoon Garlic Olive Oil

1/2 Cup Scallions, chopped (green parts only)

1/2 Cup Finely diced Fennel

2/3 Cup of Mayonnaise (I use Primal Kitchen Mayo)

1 Teaspoon Djon Mustard

1/2 Teaspoon Paprika

1/4 Teaspoon Cayenne Pepper

1 Teaspoon Himalayan Pink Salt or Sea Salt

1 Teaspoon Black Pepper

1 1/3 Cup Superfine Blanched Almond Flour plus 1/3 Cup for dredging

3 Tablespoons Olive Oil

Directions:

Preheat your oven 300º degrees.

In a large frying pan, heat the garlic olive oil over medium heat, add the fennel and saute’ for 3 minutes, then stir in the green onion and continue to cook two more minutes, stirring frequently. Remove from heat and set aside. In a large bowl combine the mayonnaise with the spices, salt and pepper. Add the crab stirring lightly then the 1 1/3 cup of almond flour and fennel scallion mixture, again stirring just until combined.  In a shallow dish place the remaining 1/3 cup of almond flour for dredging. With a half cup scoop, scoop the crab cake mixture into the palm of your hand, and form into crab cakes. Dredge lightly in the almond flour and set aside on a parchment lined baking sheet. Use more almond flour for dredging if needed.

In a non-stick frying pan, heat 1 1/2 Tablespoons of olive oil over medium heat until ready to sizzle when cakes are added. Add half of the crab cakes to the pan and fry about four minutes per side until golden brown. Remove them from the pan, and place on the cookie sheet and pop them in the oven to stay warm. Repeat with the second half of the crab cakes. They are ready!

Makes approximately 8

Chesapeake Crab Cakes with Sriracha Sauce

Chesapeake Crab Cakes with Sriracha Sauce

 

Eat Your Nutrients!

Eat Your Nutrients!

5 Comments

  1. Pingback: Top 5 Most Popular Recipes of 2016! | Sam Eats Her Nutrients

  2. Pingback: 15 Heavenly Crab Cakes | Paleo Grubs

  3. pookyandco says:

    Wow Sam, your crab cakes are simply elegant and they look really good!! The tops of those crab cakes simply look beautiful- all golden and crisp. I look forward to making these sometime.

    Liked by 1 person

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