Crab cakes without the bunk! The magical powers of coconut flour and egg come together to make a great low carb alternative to the usual sort of deep fried hockey pucks that are served everywhere in the world except for Maryland. I didn’t think I liked crab cakes until a trip to Baltimore last year where of course I became obsessed. This recipe is a modified version of the Salmon Patty recipe from Mark Sission’s Primal Blueprint – which is HIGHLY recommended. Please note that some people are very very into crab cakes and you can use these as an unfair advantage in negotiations. As you know, great power, great responsibility etc. Do not use these crab cakes to control others!
GiryaGirl Crab Cakes
- 1 Can crab meat 1lb Can of crab meat minimally processed, I like the Blue Star brand from Costco, it has to be refrigerated by the way
- 2 green onions Finely chopped
- 1 Tbsp prepared mustard I like this German fine grind "Mittelsharf" variety - medium hot
- 1 tsp dried parsley Winter Park Spice and Tea exchange has a great one!
- 1/2 tsp salt Himalayan Primoridal is extremely tasty and nutritious!
- 1/4 tsp black pepper Fresh ground to taste
- 1/4 tsp Old Bay spice blend For that seafood edge
- 1/4 Cup coconut flour Tropical Traditions brand is fantastically finely ground
- 2 Tbsp coconut oil Or as needed
- 2 eggs Beaten
- This is my current favorite choice in lew of fresh crab meat - these cans come from Costco and are approx $16/each - they must be refrigerated until use!
- First the canned crab meat needs to be rinsed and checked for stray bits of shell which may have made it through processing - sometimes I will let the recently un-canned crab meat sit in a cold bowl of water for a minute or two before rinsing.
- After you have rinsed and dried the crab meat, place it in a large bowl. In a smaller bowl mix the beaten egg, green onions, spices, and mustard. Gently fold this into the crab meat, being careful NOT to break it up more than necessary - everyone likes large pieces of crab meat in crab cakes! I prefer to mix it with a regular fork. Below is what it looks like mixed along with the mustard type I like best with this recipe - feel free to try it with your favorite dijon mustard as well.
- Last but certainly not least, mix in your coconut flour - Tropical Traditions makes a fantastic super fine grind coconut flour that works best with this recipe, here is a picture of the bag:
- Just barely sprinkle the sifted coconut flour on top of the crab meat and fold it in little by little - you will not need very much - just enough to make the ingredients adheare to each other to form rough patties. Remember these are mostly crab meat, not those horrible deep fried hockey pucks!
- Mixing in coconut flour gradually
- Form the patties gently--Form small 3-4 Inch diameter, 1/2 inch thick patties with your hands - and resist the urge to lick your fingers!
- Make sure that they are able to stay together, but you do not need to make them too coheasive - just enough.
- Hopefully you have already heated up your iron skillet to "medium" with about 1 tablespoon of coconut oil - place a few patties in the skillet with plenty of room to flip them - they may come apart if you are not careful - plan accordingly:
- After just a few moments (do not walk away!) flip the patties when the bottom has become golden brown (approx 6 minutes or sand cook the other side for about the same amount of time - watch and use your judgement however - the main point is to cook the egg so that they hold together.
- I like to serve these with some kind of green vegetable - pictured below with green beans steamed then tossed with a little olive oil and salt/pepper with chopped raw almonds on top. Likewise capers and pickles on the side for fun. I got a little crazy with the mustard because it is so good, so pardon the sloppy presentation this time... when you make them, you will understand!