You may be asking yourself: are crab cakes healthy?! Well, that depends. A lot of restaurants make them with a bunch of processed ingredients and white flour bread crumbs and all sorts of bad things, so definitely check before you order them out; however, if you make crab cakes at home (which is really easy and fun!), you can be SURE they are healthy, especially if you use my recipe below ;). They are also delicious:
The texture is fabulous. Just like a regular crab cake made with bread crumbs.
Here’s the recipe:
- 1 pound crab meat (you can use either claw-meat or back-fin which is usually used for crab cakes)
- 1/4 cup coconut flour
- 1 egg
- 1/4 tsp salt
- 1/2 tsp pepper
- dash paprika
- dash cayenne or other hot pepper sauce/powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried mustard or 1 tsp prepared mustard
- 1/2 small to medium onion (white or yellow)
- Preheat non-stick or cast iron pan over medium to medium-high heat.
- Cut onion in half and peel. Put half onion in food processor and process until diced. Then, add other ingredients and processed until homogeneously combined. Do not over process.
- Dice onions. Whisk egg, and add spices to egg. Then add coconut flour and mix until combined. Use hands to pull apart crab meat into small pieces/strings. You can also use a knife to dice it up. Then mix the crab meat with the other ingredients until combined.
- Divide mixture into 4 equal parts, and then form patties. You can do this by first creating a ball by cupping your hand, then smashing it down into a patty. Put a small amount of olive oil, coconut oil or butter in your preheated pan, and give it a few seconds to heat up. Then, place the 4 crab cakes in the pan. They should sizzle when they hit the pan, and if they don't your pan isn't hot enough, so take the off and let it heat up a bit more. After a few minutes and the bottom is browned nicely, flip the crab cake and cook the other side until browned. Serve with tartar sauce.