My husband and I got a gift card to Costco. Well, actually, for his birthday his parents gave him a gift card to shop at Costco. So if by that you mean we got a gift card to Costco, then yeah. Only food people would want a gift like that. “What would you like for your birthday?” “Well actually I’d love to go grocery shopping. Pretty please!” It was an outing. A trip. An adventure. Onions in 5 pound bags, more pine nuts than I knew what to do with, and 78 ounces of Extra Virgin Organic Coconut Oil. Yeah, we need all of that.
As we were exploring the meat and seafood section I saw some lump crab meat and decided it was time for me to make a paleo version of crab cakes. To this day, I think the best crab cake on the planet is from Gibson’s in Chicago. I’d like to say mine gave them a run for their money!
I make this a meal by serving it with my Thyme Broiled Asparagus.
- 3 tablespoons coconut oil, divided
- ½ cup onion, diced finely
- ½ cup celery, diced finely
- 2 large eggs (only 1 if using jumbo eggs)
- ¼ cup classic mayonnaise
- 2 teaspoons ground mustard
- ⅛ teaspoon celery seed
- ½ teaspoon paprika
- 2 tablespoons lemon zest
- ½ teaspoon fresh dill, chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 1 lb lump crab meat
- ¼ cup coconut flour
- 2 tablespoons almond flour
- ¼ cup pine nuts
- 1 T olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, diced
- 2 red peppers, roasted, peeled and seeded (or [1] 12 oz jar of roasted red peppers)
- ¼ cup white wine
- 2 T chicken broth
- 2 T lemon juice
- 1 T lemon zest
- Heat 1 T coconut oil in a sauté pan over medium-low heat. Sauté the onion and celery about 5 minutes until soft and translucent, season with salt and pepper. Set aside to cool.
- Beat the eggs in a large mixing bowl. Add mayonnaise, ground mustard, celery seed, paprika, lemon zest, dill, red pepper flakes, salt and pepper. Stir to thoroughly combine.
- Add crab meat then sprinkle coconut flour and almond flour over the top. Stir gently to combine, careful not to break up the crab too much.
- Line a baking sheet with parchment paper. Form crab cakes using about ⅓ cup of the mixture for each cake. Place formed cakes on baking sheet.
- Place sheet in refrigerator uncovered for at least 1 hour, up to 8 hours.
- Heat remaining 2 T coconut oil over medium heat in an electric skillet or large sauté pan. Sauté crab cakes for 3-4 minutes per side. Serve with roasted red pepper sauce.
- Add pine nuts to a medium sauté pan place pan over medium heat. Toast nuts until golden brown stirring occasionally. Place toasted nuts into a bowl and set aside.
- Return pan to the stove and add olive oil, onion and garlic. Sauté until translucent, about 5 minutes. Season with salt and pepper.
- Add wine and broth. Let cook down for about 2 minutes.
- Place roasted red peppers, onion mixture, pine nuts, lemon juice, and lemon zest in a blender. Blend on high speed until ingredients fully combined and sauce is smooth. Place the blended sauce back into the pan and keep warm over low heat.
YUM. trying these ASAP!
Yes!! Please do and tell me what you think. This is my fav recipe so far. Yum!