Most days Daddypotamus and I stick to . . .
Local fare, like egg drop soup made from the treasures left by our girls in the henhouse, but when he wants to see me do my happy dance (which sadly, is a cross between the funky chicken and macarena), he brings home something special.
Like crab. And crab. Oh, and crab.
Because, yeah, seafood is my love language.
Daddypotamus knows that, which is why he put two pounds of crab and a vat of clarified butter in front of me on the night he asked me to marry him, and why he’s put up with my sometimes hilariously disastrous attempts to recreate real-food versions of old restaurant favorites. (Purple fondue, anyone?)
As you may have noticed, seafood is not cheap, so it’s taken years to get things right. Fortunately, now that we save more on staples with Thrive Market we can prepare more special meals while staying within our budget.
This recipe is an ode to my particular love for the the moist, tender texture of authentic Maryland crab cakes dipped in creamy tartar sauce. The secret is coconut flour, which keeps them together without the heaviness of breadcrumbs. Full of lemon zest and bright, fresh herbs, we love them served over lettuce with homemade tartar sauce on the side. (Recipe coming tomorrow!)
Crab Cake Recipe (Gluten-Free, Paleo)
Yield 10 crab cakes
- 1 pound crab meat, fresh or previously frozen
- 1/2 cup mayonnaise (If you don’t want to make your own, this paleo mayo from Thrive is good enough to eat by the spoonful)
- 2 tablespoons dijon mustard
- Juice of 1 lemon (just under 2 tablespoons)
- Zest of 4 lemons
- 1 teaspoon coconut aminos
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch paprika
- 4 teaspoons Old Bay seasoning
- 1/2 teaspoon sea salt
- 1 small bunch flat-leaf parsley, finely chopped (about one cup)
- 3 tablespoons chopped chives
- 1 egg, lightly beaten
- 3 tablespoons coconut flour
- Coconut oil for frying
- Combine the crab meat in a large bowl with the mayonnaise, mustard, lemon juice and zest, coconut aminos, apple cider vinegar, spices, salt, and herbs. Mix gently with your hands until well combined, taking care not to break up the lumps of crab up too much. Mix in egg and coconut flour. Refrigerate mixture for 30 minutes to an hour so flavors can combine.
- Just before cooking, preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Heat a tablespoon of coconut oil in a skillet over medium heat. Form crab batter into fairly compact 1/4 cup patties and when oil is hot, taking turns, carefully place crab cakes in pan and fry until browned, about 3 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 3 minutes. Place on baking sheet and put in oven to cook through, 5 minutes. Serve with homemade tartar sauce or lemon on the side.
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