[UPDATED March 30, 2012: I originally posted this recipe over a year ago, but I’ve finally gotten around to fixing the pics and fine-tuning the steps. Enjoy!]
Just like Paleo mayonnaise, there are lots of great Paleo-friendly recipes out in the blogosphere for crab cakes. In particular, The Food Lovers’ Primal Palate has a really awesome one as does Mark’s Daily Apple. Why am I adding another one to the mix? Well, variety is the spice of life and I’m on a mission to Paleo-ize a bunch of recipes in my favorite cookbooks.
Today, I decided to see if I could successfully adapt the crab cake recipe in my America’s Test Kitchen’s Family Cookbook. The original recipe uses both breadcrumbs and flour (which are verboten) so I subbed in some coconut flour instead. Also, I didn’t have any fresh herbs or Old Bay seasoning so I just used a dash of Penzeys Sunny Paris seasoning. The end results were fantastic. Now I know why Plankton is always trying to steal the recipe for Krabby patties.
Ingredients (Feeds 4):
- 1 pound canned pasteurized super lump crabmeat
- 1.5 tablespoons coconut flour, plus more for dusting the cakes (~¼ cup)
- 2 scallions, minced
- 1 tablespoon Sunny Paris seasoning
- 1 large egg, lightly beaten
- ¼ cup Paleo mayonnaise
- Kosher salt
- Freshly ground pepper
- ¼ cup coconut oil or avocado oil
Whip up a fresh batch of Paleo mayonnaise if you don’t have some already…
…and reserve ¼ cup.
Place a pound of fresh or drained canned crab meat in a large bowl.
(Handy tip: keep a couple of cans of crab meat in the fridge because they’re a steal at Costco and have a long shelf life. It’s great emergency food when you have no other protein available.)
Add coconut flour, scallions, Sunny Paris seasoning…
…mayonnaise, salt, and pepper.
Gently mix with a rubber spatula to combine the ingredients.
Line a platter with parchment paper…
…and divide the crab mixture into eight portions.
Form each one into a flat cake…
…and place them on the parchment-lined dish.
Refrigerate the cakes for 30 minutes to firm up.
Once the cakes are chilled, heat the coconut oil in a large frying pan over medium heat until shimmering…
Fill a shallow dish with coconut flour…
…and dredge each cake lightly with coconut flour.
Make sure you pat off the excess flour or the cakes will be too dry.
Fry the cakes in two batches…
…for about three minutes on each side.
Remove the finished cakes to a wire rack so they don’t get soggy.
Serve the Paleo Krabby Patties on a tangy slaw with some lemon wedges.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).15