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Crab Cakes – paleo recipe
Stav Kogan

Crab Cakes

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 0.67 cup (about 2.7 oz / 76 g) white sandwich breadcrumbs
  • 16 oz (454 g) lump crabmeat, checked for shells
  • 3 scallions, minced
  • 3 tbsp mayonnaise
  • 1 tbsp coconut oil
  • 1 large egg white
  • 1.5 tsp Dijon mustard
  • 1 tsp Louisiana-style fermented hot pepper sauce
  • 1 tsp Old Bay seasoning

Method
 

  1. In a bowl, gently mix the crabmeat with 0.25 cup (about 1 oz / 28 g) of the breadcrumbs, the scallions, mayonnaise, coconut oil, egg white, Dijon mustard, hot pepper sauce, and Old Bay. Use a rubber spatula to keep the mixture light.
  2. Divide the mixture evenly into four portions and shape each into a compact, slightly mounded cake.
  3. Place them on a large plate, cover, and refrigerate for at least 1 hour and up to 8 hours.
  4. Position the oven rack about 6 in (15 cm) below the broiler and preheat the broiler.
  5. Line a rimmed baking sheet with foil and lightly grease it with coconut oil.
  6. Set the crab cakes on the sheet, crumb-side down. Broil until golden, about 12–15 minutes.
  7. Serve immediately.

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