For those of you who read my Homemade Mayonnaise Post and watched the cooking demo, you saw at the end of the video when I added some basil, roasted red peppers, and garlic to make a yummy sauce! Later that same evening I whipped up some crab cakes and we topped them with the red pepper mayo. Here’s the recipe for the crab cakes that were totally demolished in five minutes flat by my boys.
Everyday Paleo Crab Cakes
1 pound crab meat (I used Chicken of the Sea “fresh” canned crab from Trader Joe’s. Yes fresh is best but when made into crab cakes, this worked just fine!)
2 tablespoons finely diced red onion
2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)
1 teaspoon crushed garlic
salt and pepper to taste
1/8 teaspoon of chipotle powder
2 tablespoons coconut flour (or enough to make the mixture stick together)
2-4 tablespoons coconut oil
Shredded green cabbage for garnish
Lemon wedges for garnish
If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find. Mix the crab with the onion, mayo, garlic, sea salt, pepper, chipotle, egg and coconut flour. In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle. Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown. Makes aproximately 10 crab cakes. Serve on top of the shredded green cabbage with lemon wedges and topped with my red pepper mayo if desired.