One of my favorite Lenten meals is Crab cakes or Salmon cakes. This recipe is easy and makes a great appetizer too.
yield: 6 CRAB CAKES
prep time: 5 MINS cook time: 10 MINS 30 MINS
Ingredients
1 lb fresh lump crab meat
1 large egg
1/4 cup mayo, I like Sir Kensington's avocado oil mayo
1 tsp Primal Palate New Bae Seasoning, or Old Bay low sodium seasoning
1 tbsp lemon juice
1 tbsp coconut aminos
1 tbsp dijon mustard
2 tbsp chopped fresh parsley
3 tbsp almond flour, can sub 1 tbsp coconut flour for nut free
2 tbsp ghee, melted
Whole30 Cocktail Sauce
1/2 cup compliant Ketchup such as Organicville
1 tbsp prepared horseradish
1 tsp lemon juice
2 tsp coconut aminos
Instructions
Whisk egg, mayo, seasoning, lemon juice, coconut aminos, dijon mustard, and parsley in a large bowl. Add crab meat and almond flour and use a spatula to gently fold the mixture together. You want to be careful not to break the crab pieces apart.
Chill the mixture in the fridge for minimum 20 minutes (up to overnight) - this will ensure it stays together when you form the cakes!
A few minutes before you are ready to bake the crab cakes, preheat the oven to broiling. Line a baking sheet with foil for easy clean up. Brush 1/2 of the melted ghee onto the baking sheet.
Use a 1/3 measuring cup to scoop the mixture into 6 cakes and place on the baking sheet. Use your hands to shape them/gently press down and secure any loose pieces of crab. Mine were about 1.5 inches thick and 3.5 inches wide. Brush the top of each one with the remaining melted ghee.
Broil for 9-11 minutes, until the tops are golden brown and the sides are crispy. Serve with a wedge of lemon and Whole30 cocktail sauce, if desired. Enjoy!
Whole30 Cocktail Sauce
Mix all ingredients together in a small bowl. Serve with the crab cakes. Store in the fridge for up to 4 days.
I also like to sub out wild salmon for a great salmon cake paired with a garlic aioli sauce made with Sir Kensington mayo and garlic with lemon.
Full recipe video can be found here
Yorumlar