These foods are silently KILLING you and your family, causing Diabetes, Heart Disease, Cancer & excess body fat... Discover exactly why and how... PLUS why you should eat MORE foods such as delicious butter, cream, cheese, coconut fat, avocados and juicy steaks...

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TODAY'S RECIPE
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Dear ,

If you're a crab cake lover, you know that finding a truly good crab cake isn't easy.

 

Most are loaded with breading, severely lacking in the crab department or fried to oblivion in unhealthy vegetable oil.

 

But a GREAT crab cake - packed with big chunks of lump crab, donning a perfectly golden-brown exterior and just barely held together with creamy mayonnaise, egg and a little breading - is a delicacy that will have you pining for more.

 

Since removing gluten from my diet, I've missed indulging in the occasional crab cake (especially the ones from the quaint little restaurant, Dada, in my home town of Delray Beach, Florida).

 

And despite a number of attempts to recreate this seaside favorite, my Paleo substitutes of coconut and almond flour just weren't creating the same texture as a genuine crab cake.

 

That is, until...

 

The Happy Accident with Cauliflower: My Crab-Less Crab Cakes

 

Not long ago, I was making cauliflower fritters from some leftovers in the fridge. It was just steamed and then "riced" cauliflower, seasoning, eggs and a little coconut flour, formed into patties and then pan-fried.

 

My husband, Jon, came in and said with a big smile "Wow, you made crab cakes." As he took a bite, I waited for his response. "These are GREAT... but where's the crab".

 

I laughed. "They're crab-less crab cakes!"

 

And then I got to thinking. Steamed cauliflower just might be the missing link to creating the perfect gluten-free, grain-free Paleo Crab Cake.

 

And so it was!

 

I hope you love this recipe as much as we do at our house. To reduce your exposure to PCBs (endocrine disruptors and carcinogens) from blue crab, consider using low-contaminant snow crab meat which is also more sustainable and eco-friendly.

 

To Your Health,

Kelley Herring
Healing Gourmet

Paleo Crab Cakes

Yield: 8 crab cakes
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

• 1 lb. crab meat, cooked
• 1 cup cauliflower florets, steamed well
• 2 pastured eggs
• 3 Tbsp. coconut flour
• 3 Tbsp. Paleo mayonnaise (homemade or Wilderness Family Naturals)
• 2 Tbsp. fresh parsley, chopped
• 1/2 tsp. sea salt
• 1/2 tsp. Old Bay seasoning
• 2 Tbsp. avocado or coconut oil

Preparation

1. In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing some. Leave some pieces intact for texture.
    
2. Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
    
3. In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
    
4. Now sift the coconut flour over the crab and gently fold the mixture until everything is uniform. The coconut flour is what helps give these cakes that crispy-golden crust.
    
5. Transfer to the fridge to chill and firm up - about 10 minutes. Preheat oven to 350 F.
    
6. Remove crab mixture from fridge and form into patties. (I made mine about 2 inches thick and 3 inches in diameter.)
     
7. Heat oil in a cast iron pan over medium-high heat. When oil is shimmering, add the crab cakes, being careful to not overcrowd the pan (this will cause steaming, not searing). Cook about 3 minutes to golden brown, then flip and cook another 3 minutes.
    
8. Place pan-fried crab cakes on a baking sheet and transfer to the preheated oven to cook through (12 to 15 minutes).
    
9. Serve with fresh lemon wedges and Paleo mayo. Enjoy!