Crab Cakes!

To do this recipe “properly” nomnompaleo suggests making her paleo homemade mayonnaise as follows:

In large bowl, mix 1 large egg yolk, 1/4 tsp salt, 1/4 tsp Dijon mustard, 1.5 tsp lemon juice, 1 tsp white vinegar until homogeneous.  Then, stirring continuously, add 1/4 c. avocado oil in a steady stream, and whisk ~30 seconds.  Then add the last 1/4 c. avocado oil all at once and whisk to emulsify the mayo completely.

If that looks like too much work, just use whatever mayo you have and resign yourself to being less healthy and productive than her.

  • 1 lb canned crabmeat (she specifies “pasteurized super lump crabmeat” but… what does that even mean?)
  • 1.5 Tbs coconut flour, plus more for dusting the cakes (~1/4 c.)
  • 2 green onions, minced
  • 1 Tbs HERBS (shallots, chives, ground peppercorns, basil, tarragon, chervil, bay leaf)
  • 1 egg, lightly beaten
  • 1/4 c. mayonnaise
  • salt & pepper
  • 1/4 c. coconut oil

Drain canned crabmeat and put in mixing bowl.

Add 1.5 Tbs coconut flour, green onions, and herbs.  Then add the egg, mayo, salt, and pepper.  Mix well.

Line cooking tray with parchment paper.

Divide crab mixture into 8 portions, and form each into a flat cake.

REFRIGERATE FOR 30 MINUTES to firm the cakes.

Once the cakes are chilled, heat the 1/4 c. coconut oil in a large frying pan over medium heat until “shimmering.”

Fill a shallow dish with ~1/4 c. coconut flour and dredge each cake lightly.  Pat off excess flour.

Fry the cakes in two batches, about 3 minutes on each side.

Place finished cakes on wire rack so they don’t get soggy.

Eat while so hot your fingers get scorched, or act like a civilized human being and serve on a plate on top of sliced purple cabbage and carrot shavings with lemon wedges.  There is no in-between. 😛

Stolen directly from


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