Wednesday, April 4, 2012

Crab Cakes

I know what you're thinking. It's called a "cake." Totally not primal, right?


*Serves 4-6*

1 can Crab meat (Claw and lump work equally well, but claw is much less expensive.)
2 Tbsp Tapioca or Coconut flour
2 Tbsp Olive oil
2 tsp Lemon juice
1/4 cup Yellow onion, finely chopped
1/4 cup Red bell pepper, finely chopped
1 Large egg
1 Tbsp Fresh dill (1/2 Tbsp if using dried)
1 tsp Paprika
Coarse salt and pepper to taste

Drain the crab meat well, then pour into a large mixing bowl. Add 1 Tbsp of the olive oil, the egg and the lemon juice. Mix well, ensuring that all of the crabmeat is covered. Add in the onion, bell pepper, dill, paprika, salt, pepper and tapioca flour. Stir until loosely mixed, then continue to toss with your hands until you can form small patties. These will seem unstable compared to normal crab cake mixes, but they stick together very nicely once in the pan. Do not make the patties too large, or they will fall apart. Size is key. You should have enough mix to form 6-8 patties. Add the other tablespoon of olive oil to a large pan on medium heat. Place each patty onto a spatula, gently sliding it into the oil. Allow to cook on one side until browned (approximately three minutes) before flipping. Garnish with extra fresh dill.

No comments:

Post a Comment