Paleo Crab Cakes

Low carb crab cakes?  Is this for real or another cruel recipe joke that will break our carb-watching hearts?  Lets get the low down!

This recipe was found on the following site:

•1 lb. crab meat, cooked
•1 cup cauliflower florets, steamed well
•2 pastured eggs
•3 Tbsp. coconut flour
•3 Tbsp mayonnaise
•2 Tbsp. fresh parsley, chopped
•½ tsp. sea salt
•½ tsp. Old Bay seasoning
•2 Tbsp. avocado oil or coconut oil
Nutrition Information Per Serving:     145 calories, 10 g fat, 2 g saturated fat, 7 g monounsaturated fat, 0.4 g polyunsaturated fat, 100 mg cholesterol, 3 g carbohydrate, 1 g fiber, 12 g protein

Now that you see the ingredients let’s get the low down on these crab cakes! You can read through the entire recipe and  preparation instructions by clicking the link shown above.

I started with my cauliflower first.  I broke the cauliflower into florets and placed them in a pot with a steamer rack and let them steam for a few minutes (about 4 minutes) until they were fork-tender.  I really didn’t want them to steam so long they would be moo shy (I know you are overwhelmed with my grasp of culinary terminology but I am trusting that everyone knows what I mean!).  After I removed removed the cauliflower from the steamer, I placed it in a strainer and allowed it to cool and for any water clinging to the florets to either drip off or evaporate.  In the meantime I placed the eggs,), the mayonnaise (Duke’s mayonnaise has no sugar added to it!) and the parsley, salt and Old Bay seasoning.   Now to turn to the steamed cauliflower.  I used a fork to gently break the steamed florets into smaller pieces about the size of marbles.  These were placed in the bowl with the crab meat ( I splurged and used lump crab meat. )  and then sprinkled the coconut flour over this.  I mixed everything very gently to try and keep those wonderful chunks of crab meat intact.  I chilled and waited for the oven to preheat to 350º.  Mean time I placed a skillet on the burner and put olive oil in the pan (I didn’t use cast iron and I didn’t want a coconut flavor for my crab cakes so I opted for olive oil instead.)   I took the chilled crab mixture out and took out about 1/2 cup at a time and formed cakes that were about an inch thick and about 3 inches across.  I placed them in the skillet and cooked 3 minutes on each side until they were a beautiful golden color.  I transferred the cakes to  a baking sheet and popped them in the preheated  350º oven for 12 minutes.

Beautiful crab cakes. I served them with the sugar-free coleslaw shown.

The Low Carb Low Down on Paleo Crab Cakes?   I can honestly tell you these were outstanding.  I would serve these to guests without hesitation they were that good!  I will add a bit more Old Bay the next time out and I think some chopped green onions but other than that this recipe is a definite keeper.