Gluten Free Crab Cakes with Old Bay Aioli
 
Prep time
Cook time
Total time
 
Dana:
Serves: 8-10 crab cakes
Ingredients
  • 1 lb fresh crab meat
  • 2 eggs, beaten
  • 2 Tbsp mayonnaise
  • 1 Tbsp dijon mustard
  • 2 Tbsp fresh lemon juice
  • 1 tsp tessemae’s mild buffalo sauce or Frank’s Red Hot
  • 1 Tbsp Old Bay seasoning
  • ¼ cup parsley, chopped
  • 2 Tbsp coconut flour
  • 2 Tbsp coconut oil or ghee, for the pan
For the Old Bay Aioli
  • 3 Tbsp mayonnaise
  • 1 Tbsp hot sauce
  • 1 Tbsp old bay seasoning
  • Juice of ½ lemon (about 1 Tbsp)
Directions
  1. Gently pick through the crab to make sure there are no shells in the meat.
  2. In a medium-sized bowl, combine the eggs, mayo, mustard, lemon juice, and hot sauce, mixing until smooth.
  3. In a separate small bowl, combine old bay, parsley, and coconut flour, mixing thoroughly.
  4. Gently fold the crab into the egg mixture until combined, then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much.
  5. Use a ¼c measuring cup to form about 7-8 crab cakes, squeezing out a little of the liquid with your hands in each one. Place them in on a baking sheet lined with parchment paper or in a large tuppperware, and refrigerate for about half an hour.
  6. Meanwhile, make the Old Bay Aioli. Combine the mayonnaise, hot sauce, old bay seasoning, and lemon juice in a small bowl; stir until combined and refrigerate until ready to serve.
  7. Heat the coconut oil or ghee over medium heat in a medium sized pan or cast iron skillet, and place the sliders carefully in the hot oil. Press them down a bit so they resemble burgers, about ¾ - 1 inch thick.
  8. Cook the crab cakes for about 3 minutes per side or until golden brown.
  9. Serve with your favorite sauce! Current favorite: old bay aioli (ingredients above - just mix them together in a small bowl and you're good to go!)
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-crab-cakes-old-bay-aioli-whole30/