As I mentioned in the podcast, I have not had the pleasure of enjoying too many crab cakes in my lifetime, however the few I have had were quite tasty. Bill, having lived in DC for several years, has had his fair share of delicious crab cakes. Being that crab cakes typically contain bread crumbs, mayonnaise, vegetable oil, and are often fried, they are not one that we can easily order out at a restaurant.
For this recipe we decided to keep things simple with just crab, homemade mayo, an egg, and seasoning. We also chose to bake the crab cakes, rather than fry them. This recipe turned out beautifully. These crab cakes had all the flavor that you would find from a classic crab cake, with out all the inflammatory ingredients. Not only were they extremely tasty, but they took very little time to make.
- 1 can wild caught lump blue crab meat.
- 1 egg, whisked
- 2 tablespoons macadamia nut mayonnaise
- 1 shallot, minced
- 1 tablespoon flat leaf parsley, chopped
- 1 teaspoon old bay seasoning
- Preheat the oven to bake at 350.
- In a large mixing bowl, combine all ingredients.
- Form crab mixture into cakes, about the size of the palm of your hand.
- Place cakes on a parchment lined baking sheet.
- Sprinkle tops of cakes with old bay seasoning.
- Bake for 25 minutes.
Mustard sauce garnish
- 1/4 cup macadamia nut mayonnaise
- 1 tablespoon dijon mustard (we used the Whole Foods brand that does not contain sugar or wine, make sure to check for paleo friendly ingredients when using dijon mustard.)
- 1 tablespoon freshly sqeezed lemon juice
- Combine all ingredients in a small mixing bowl.
- Top the crab cakes and serve.