How to Make Paleo Crab Cakes (with a Secret Ingredient!)
If you’re a crab cake lover, you know that finding a truly good Paleo crab cake isn’t easy.
Most are loaded with breading, severely lacking in the crab department or fried to oblivion in unhealthy vegetable oil.
But a GREAT crab cake – packed with big chunks of lump crab, donning a perfectly golden-brown exterior and just barely held together with creamy mayonnaise, egg and a little breading – is a delicacy that will have you pining for more.
Since removing gluten from my diet, I’ve missed indulging in the occasional crab cake (especially the ones from the quaint little restaurant, Dada, in my home town of Delray Beach, Florida).
And despite a number of attempts to recreate this seaside favorite, my Paleo substitutes of coconut and almond flour just weren’t creating the same texture as a genuine crab cake.
That is, until…
The Happy Accident with Cauliflower: My Crab-Less Paleo Crab Cakes
Not long ago, I was making cauliflower fritters from some leftovers in the fridge. It was just steamed and then “riced” cauliflower, seasoning, eggs and a little coconut flour, formed into patties and then pan-fried.
My husband, Jon, came in and said with a big smile “Wow, you made crab cakes.” As he took a bite, I waited for his response. “These are GREAT… but where’s the crab“.
I laughed. “They’re crab-less crab cakes!”
And then I got to thinking. Steamed cauliflower just might be the missing link to creating the perfect gluten-free, grain-free Paleo Crab Cake. And so it was!
I hope you love this simple and delicious recipe as much as we do!
As a special gift for Healing Gourmet readers, our friends at Thrive Market are giving away a 12 oz. jar of Primal Kitchen Mayonnaise – free for a limited time. It’s perfect in this recipe and countless more. Don’t delay – get your jar now!
- 1 lb. crab meat, cooked
- 1 cup cauliflower florets, steamed well
- 2 pastured eggs
- 3 Tbsp. coconut flour
- 3 Tbsp. Primal Kitchen Mayonnaise (Get a 12 oz. jar FREE from Thrive Market now!)
- 2 Tbsp. fresh parsley, chopped
- ½ tsp. sea salt
- ½ tsp. Old Bay seasoning
- 2 Tbsp. avocado oil or coconut oil
- In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
- Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
- In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
- Now sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
- Transfer to the fridge to chill and firm up - about 10 minutes. Preheat oven to 350 F.
- Remove crab mixture from fridge and form into patties. I made mine about 2 inches thick and 3 inches in diameter.
- Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
- Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12 to 15 minutes)
- Serve with fresh lemon wedges and Paleo mayo
145 calories, 10 g fat, 2 g saturated fat, 7 g monounsaturated fat, 0.4 g polyunsaturated fat, 100 mg cholesterol, 3 g carbohydrate, 1 g fiber, 12 g protein
Excellent Source of: Protein, Selenium, Vitamin B12, Vitamin K, EPA/DHA Omega-3
Good Source of: Zinc, Vitamin C, Phosphorous