I mostly cook very simple things just for myself – I’ve been known to opine that if I lived alone permanently I’d find myself living off of scrambled eggs and red wine – but sometimes I’ll cook things that are a bit more ambitious, especially if I think it will be good and I won’t mind eating the leftovers for the next 3 days.
Leftovers definitely aren’t a problem with this dish; I found myself going back for seconds, which I rarely ever do. But then again, I love crab cakes – in fact, I love shellfish of just about any type (the major exception is oysters – blech). At any rate, I had a 6-ounce can of premium lump crab in the pantry that I’ve been meaning to turn into crab cakes for quite some time, and since I
wouldn’t have to share was alone, I figured it was about time I made them.
Oh. My. GAWD. These crab cakes are just as good as any I’ve ever had – if I have any issue with them, it’s that they need MORE CRAB. But the texture was wonderful, as was the seasoning, and they came together in a snap. Served over steamed asparagus with a squeeze of lemon and some homemade mayonnaise mixed with a little sriracha, I was in dinner heaven. And yes, went back for seconds.
These would be marvelous with a good tartar or cocktail sauce, too.
Note: I used coconut flour and coconut milk in my cakes and fried them in coconut oil (making them Whole30 compliant) but if you don’t care for coconut, sub the coconut flour with 3 tablespoons of potato flour, the coconut milk with heavy cream and cook them in ghee.
- 1/4 cup celery, finely diced
- 1/4 cup onion, finely diced
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise, preferably homemade
- 2 tablespoons coconut milk
- 6 ounces lump crab meat
- 1 teaspoon Old Bay Seasoning
- 2 teaspoons dill pickle, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons coconut flour
- 1/2 teaspoon kosher salt
- few grinds black pepper
- 2 tablespoons coconut oil
- Gently combine all of the ingredients except the coconut oil in a medium mixing bowl. Carefully shape into three patties; cover with plastic wrap and refrigerate for 30 minutes.
- Heat the coconut oil in a large, heavy skillet over medium-high heat. Fry the crab cakes until golden brown, about 4 minutes per side.
- Serve with fresh lemon and tartar or cocktail sauce.
- Nutrition (per serving): 293 calories, 22.8g total fat, 128.3mg cholesterol, 948.4mg sodium, 255.1mg potassium, 8.1g carbohydrates, 4g fiber, 1.9g sugar, 14.5g protein