Crab Cake Recipe

Healthy Crab Cake Recipe

We have recreated the classic crab cake recipe with a paleo-friendly twist making it gluten-free without the extra starch from potato flour or potatoes.

This crab cake recipe uses a mix of both crab and cod. This makes the crab cake recipe more budget-friendly as a fresh crab can be expensive. The cod provides a neutral taste to allow the crab flavor to take president. If you want, you could experiment with more crab than our ratios if budget permits.

How To Make Crab Cakes

Crab cakes are a real treat and so indulgent! These are clean and nourishing with a bit of patience, an exceptional meal!

The only binder here is egg and extra virgin olive oil used to bind everything together. Once the squash is roasted, it becomes soft and easy to use as the glue to hold everything together.

You may wish to take the skin off the squash, but I adore the skin's texture, and when roasted, the charred outside can offer a real depth of flavor. Season with Icelandic salt while mixing it all together.

What To Serve With Crab Cakes

I serve crab cakes with either guacamole or a side chopped salad of tomatoes and cucumber with a squeeze of fresh lemon and herbs. Additionally, a warm salad of sauteed buttered greens beans or asparagus with a squeeze of fresh lemon would pair well.

Crab Cake Recipe

Serves: 12 servings
Prep time: 5-10 minutes
Cooking time: 45 minutes approx
Skill level: Medium

Crab Cake Ingredients

• Cod- 300g. (If the skin is on, pull the skin off or with a sharp knife and then cut into cubes 1-2cm in size.)

• Crab (white and dark meat) 100g. (I buy the ready-to-use variety rather than taking meat off the crab.)

• Organic Smoked paprika- 1 tsp

• Icelandic salt - ½ tsp - Link

• Fresh Parsley- 15 grams (Washed and take as much stem off as you can and roughly chops)

• Squash. (I am using an in-season delicta squash but you can substitute for sweet potato, potato, or perhaps a butternut squash. They vary in size but are typically 1kg. I am using 900 grams and using the skin too. I slice widthwise into circles and take out seeds in the middle. Then cut into 2-3cm cubes. Place in an oven-proof dish over a little baking paper. Massage with 50ml avocado or olive oil and a sprinkle of sea salt. Roast at 180fan for 45min. Set aside to cool before incorporating into the crab cake mixture.)

• 2 medium pasture-raised eggs 

• 3 tbsp extra virgin olive oil or extra virgin coconut oil

• Additional extras which you can mix into the wet ingredients prior to forming the cakes
  Red or green chilli, fresh dill or tarragon, lemon or lime zest, 1/2 juice of lemon or lime, dedicated coconut (1tbsp), drained capers 1tsp).
  

Crab Cake Instructions

1. Preheat oven to 180C fan. Cover oven dish with baking paper. Place your oven dish into the oven, too, so it’s also pre-heated.

2. Prepare your cod and place it in a large mixing bowl.

3. Add your crab meat, salt, paprika, oil, and chopped parsley.

4. Crack eggs and place the eggs into the mixture.

5. Once your squash is cool. Use the back of a fork to smash it into smaller, more paste-like pieces and add to the mixing bowl.

6. I then use both hands and mix the moisture together so well combined and create balls in the palm of my hands. Pat balls within your palms to make a burger shape.

7. I pan sear my fish cakes gently on each side for 1min on medium to high heat for a great crispy char before finishing off in the oven for 20 minutes.

8. Be careful when getting the oven dish out of the oven- use oven gloves and place each crab cake on the baking paper before leaving it in the oven for 20 minutes.

Optional:

Add the extra ingredients noted when combining all ingredients.

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Crab Cake Nutrition Facts (per serving based on 12 servings)

Calories: 109
Protein: 8
Carbs: 8
Fat: 5
Fiber: 2.4
Vitamin B1: 0.1mg
Vitamin B2: 0.1mg
Vitamin B3: 1.3mg
Vitamin B5: 0.5mg
Vitamin B6: 0.1mg
Vitamin B9: 24.6ug
Vitamin B12: 0.5ug
Choline: 41mg
Vitamin A: 8427IU
Retinol: 18ug
Vitamin C: 11mg
Vitamin D: 9IU
Vitamin E: 1.7mg
Vitamin K: 2.8ug
Calcium: 40mg
Copper: 0.1mg
Iron: 0.7mg
Magnesium: 30mg
Manganese: 0.1mg
Potassium: 308mg
Selenium: 10ug
Zinc: 0.3mg
Omega 3: 0.1g
Omega 6: 0.5g

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