Welcome to our new internet home! We thought this crab cake recipe would be a great way to kick off the new site, as it’s a delicious and easy dish that will win hearts and stomachs. We do make our own mayonnaise, and for this recipe, our mayonnaise consisted of: 1 egg, 1/4 tsp black pepper, 1/4 tsp mustard, 1/2 C coconut oil, 1/2 C olive oil. Even though we do that, you should be alright with the clean mayonnaise of your choosing–just try and stay away from the canola or corn oil supermarket mayonnaises.
We used the coconut flour to get the consistency that some crab cakes get from crushed oyster crackers or Ritz crackers. Should you be alright with a looser crab cake, you can eliminate the coconut flour, but only use 1 egg. These came out great. The only warning I would give is to watch the coconut oil so that it doesn’t overheat, and if the oil gets too dark and has burnt bits in it, take a moment to change out the oil. Otherwise you might have very dark or burnt crab cakes, and nobody likes that.
1 lb lump crab meat
3 scallions, chopped finely
3 Tbsp coconut flour
2 tsp sea salt
1/4 C mayonnaise
1 tsp coconut aminos
1 tsp horseradish mustard
2 Tbsp lemon juice
1/4 tsp garlic powder
pinch of cayenne pepper
1/2 C coconut oil
Place crab meat into a medium bowl, and add all ingredients for the crab cakes except for the coconut oil. Mix thoroughly.
Shape mixture into crab cakes, approximately 10 cakes in total.
Heat coconut oil in medium pan, we used our enamel coated cast iron.
Cook 4-5 minutes, and flip for another 4-5 minutes.
For mayonnaise topping, mix salt, horseradish, and Old Bay with mayonnaise and top over crab cakes or serve on the side.
Enjoy these great crab cakes. You won’t be sorry you made them!