Zesty Crab Cakes Plus Review of Mediterranean Paleo Cooking
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
These Zesty Crab Cakes are grain-free and make a perfect appetizer
  • 1 pound cooked crab meat
  • 2 tablespoons coconut flour
  • 2 large eggs, beaten
  • ¼ cup chopped scallions
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne powder
  • 1 teaspoon paprika
  • fine sea salt and ground black pepper
  • ¼ cup coconut oil or sustainable palm shortening
  • ½ cup Aioli (see below)
  • 1 cup arugala, for serving (optional) (I used lettuce)
  • 2 lemons, cut into wedges for serving.
  1. In a large bowl, combine the crab meat, coconut flour, eggs, scallions, garlic powder, cayenne, paprika, and a pinch of salt and pepper. Use a fork to mix everything together.
  2. Heat avocado or coconut oil in a large skillet over medium-high heat. While the oil is heating up, form the crab mixture into 3-inch patties and place them on a plate.
  3. To check the temperature of the oil, insert the end of a wooden spoon handle into the oil; if bubbles form around the handle, it is ready to use. Carefully place the crab cakes into the pan with a slotted spatula. Cook the crab cakes for about 3 minutes on the first side, or until golden brown. Flip and cook on the other side until slightly browned, about 3 minutes.
  4. Remove the cakes from the pan and put them on a serving plate. Cover the cakes with a towel to keep warm. Repeat until all the crab cakes are cooked.
  5. Drizzle the crab cakes with aioli and place on a small place on small beds of arugula, if using. Serve with lemon wedges.
Recipe by Mind Body Oasis at http://www.mindbodyoasis.com/grain-free-crab-cakes/