How to Make Paleo-Friendly Crab Cakes with Almond Flour
Seeking to maintain your Paleo diet but craving something a bit fancy, like crab cakes? Don’t worry! A delightful twist on the classic crab cake is well within reach, even for the most stringent Paleo followers. And the secret ingredient? Almond flour! Not only is almond flour Paleo-friendly, but it’s also gluten-free, adding a nice, subtle nutty flavor to your crab cakes. Today, I’m thrilled to share with you a simple yet scrumptious recipe for making crab cakes using almond flour.
Ingredients
- 1 pound fresh crab meat
- 1 cup almond flour
- 2 eggs, lightly beaten
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- 2 tablespoons mayonnaise (make sure it’s Paleo-friendly)
- 1 tablespoon Dijon mustard (check for Paleo compliance)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Olive oil or coconut oil for frying
Step-by-Step Instructions
1. Prepare the Crab Meat
Start by examining the crab meat closely, ensuring it’s free of shells. It’s crucial because even a small piece of shell can disrupt the enjoyment of your crab cake. Once checked, place the crab meat in a large mixing bowl.
2. Mix the Ingredients
Add the almond flour, eggs, finely chopped red bell pepper, green onions, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, salt, and pepper to the bowl with the crab meat. Gently fold everything together until well mixed. It’s important to mix gently; you want to keep the crab meat in as large of chunks as possible to ensure the cakes have a nice texture.
3. Shape the Crab Cakes
Using your hands, form the mixture into patties. The size is up to you, but typically, crab cakes are about the size of a small burger or a large cookie. If the mixture seems a little wet, you can add a bit more almond flour to help it hold together.
4. Cook the Crab Cakes
Heat a layer of olive oil or coconut oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the pan. Fry them for about 3-4 minutes on each side or until they are golden brown and heated through. Depending on the size of your pan, you may need to cook them in batches to avoid overcrowding, which can lead to uneven cooking.
5. Serve and Enjoy
Once cooked, transfer the crab cakes to a plate lined with a paper towel to absorb any excess oil. Serve them immediately while they are still warm. They’re delicious on their own, or you can serve them with a side of mixed greens and Paleo-friendly dressing for a complete meal. For a bit of extra zest, a squeeze of fresh lemon over the top never goes amiss!
Additional Tips
- Choosing Crab Meat: Fresh crab meat is best, but if it’s not available, canned crab meat can work in a pinch. Just make sure to drain it well.
- Substitutions: If you don’t have almond flour, you can use other Paleo-friendly flours like coconut flour; just be aware it might change the texture slightly.
- Storing Leftovers: These crab cakes can be stored in an airtight container in the fridge for a couple of days or frozen for longer storage. Reheat them in the oven or on the stovetop for the best texture.
Conclusion
Making Paleo-friendly crab cakes with almond flour is simpler than you might think. This recipe not only adheres to your dietary requirements but also brings a delicious, sophisticated meal to your table. Whether you’re hosting a dinner party or enjoying a quiet meal at home, these crab cakes are sure to impress. Enjoy the process of cooking and savor the delectable results. Bon Appétit!