Crab Cake
Ingredients
- 2 containers of wild caught lump crab meat
- 2 finely chopped pell peppers
- 1/2 chopped sweet yellow onion
- 1 diced shallot
- 1 stalk diced green onions
- 1-2 diced Jalapeños (depending on how spicy you like them)
- 1 tb minced garlic
- 1 whole egg + 1 egg yolk (great binder)
- 2 lemons squeezed
- fresh cilantro cut (didn’t measure just added)
- 50 grams of the Pamela’s Artisian Flour Blend
- seasonings to taste: chili powder, smoked paprika, salt, pepper, cumin
Preparation
Chopped all ingredients small! Add in crab meat & combine it all!
Refrigerate for 1-2 hours to allow them to thicken, may add more flour if its too moist.
After refrigerated, roll into big balls. Doubling this batch made 14 large crab cakes. Cut recipe in half if you want to make less but I recommend doubling it because they freeze perfectly!
Heat a skillet (I use a LODGE cast iron bc it gets the hottest).
Pan fry in avocado oil or coconut oil spray.
Add 2-3 in the skillet on HIGH heat, wait awhile to flip until bottom is browned.
Preheat oven to 375, once all pan seared, place in oven for 30 min to make sure the inside is cooked!
I served them with homemade Pico De Gallo which was incredible!
Side note; if you cook them in avocado oil, the fats in the recipe will go up. I did mine in coconut oil spray!