Secret Ingredient Paleo Delight

If you love crab cakes at all, there is a pretty good chance that you order them when you go to any type of seafood restaurant. I know that you were expecting to be served golden-browned cakes, brimming with lumps of crab and delicately seasoned. Ah, perfection!

But just how many times have you had a server plunk a plate down in front of you that held tiny, burnt, overly-seasoned, bread cakes that only had a nodding acquaintance with crab meat? This has happened to me so many times that I have stopped ordering crab cakes. My butcher makes the only ones that I will eat that I haven’t prepared myself. He and I collaborated on the recipe, so that he could offer tasty crab cakes to his patrons.

My main objection to restaurant crab cakes stems from the breading. Yes, you do need a binder to hold them together. The egg helps do that, but unless you have pulverized your crab meat into mush, it isn’t going to be able to hold larger lumps of crab together on its own. So they bread, and they bread, and they bread – until the crab meat is left on the kitchen counter and the bread cakes then are fried until they are burnt.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  If you want to get a head start and make this recipe ahead, make up the crab mixture and keep it in your fridge overnight. Then right before you are ready to pan-fry them, make up the crab cakes. The mixture will actually be easier to work with after it has chilled overnight.

Recipe and photo courtesy of Kelley Herring at the Healing Gourmet