Nom Nom Paleo

Paleo Krabby Patties

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[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 (~1/4 cup)
  • 2 scallions, minced
  • 1 tablespoon Sunny Paris seasoning
  • 1 large egg, lightly beaten
  • 1/4 cup Paleo mayonnaise
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup coconut oil

Whip up a fresh batch of Paleo mayonnaise if you don’t have some already…

…and reserve 1/4 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…

…egg…

…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.

Paleo Eats: 3/3/11

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It sure is nice to be awake when the sun is out!

For breakfast this morning, I ate a box of leftover roasted broccoli and slow cooker pork shoulder roast.

I can’t wait to get my 1/2 hog from Full of Life Farm so I can cook up some more swiney goodness!

For lunch, I ate a box of leftover koobideh, wilted radicchio, roasted broccoli, and roasted bell peppers

…and drank a bowl of garbage soup.

After Big-O’s dentist appointment, we celebrated his lack of cavities by getting some yogurt at Fraiche Yogurt. Pre-Paleo, I could never resist their Valrhona chocolate frozen yogurt but now I’m content to indulge in their full-fat, organic, unsweetened Greek yogurt topped with strawberries and toasted coconut.

For dinner, I successfully converted an America’s Test Kitchen recipe for crab cakes into Paleo krabby patties

…and served them on a bed of greens with roasted red bell peppers and lemon wedges.

Since I’m homebound this week, just assume that I’ll be snacking on coconut flakes, macadamia nuts, and coconut butter throughout the day. They’re my kryptonite.