I had been wanting to make crab cakes for awhile because I saw them on Pinterest and they looked yummy and fairly easy! I decided to whip them up to see if they would taste as good as they looked. There are many variations to this dish, but since it was low carb (gluten free too), looked easy and had good reviews I decided to try it out. I got the recipe from the blog “I Breathe…I’m Hungry,” (love the name!) Low Carb Crab Cakes w/ Roasted Red Pepper Sauce (GF)
I actually used my Magic Bullet to make the red pepper sauce and that turned out really good! On a side note, the Magic Bullet sucks for smoothies! It can barely blend a banana. Anyway, I headed to the grocery store with my list. I told Nick I would be back ASAP and was gone a lot longer than I thought because I was wondering around looking for coconut flour which I had never heard of. Also had trouble finding coconut oil and was not happy when it was almost 10 bucks but I bought it anyway. I ALSO couldn’t find Old Bay Seasoning and actually Googled a picture of it while I was at the store: it was NOT in the spice aisle! I figured the only other place it could be was by the seafood counter and thankfully, I was right.
Now I was moving fast when I made these, as usual. By accident, I added ALL the ingredients including that stupid coconut oil. I then realized that you were supposed to cook them IN the oil. Because of this, they were a little mushy. I also used regular flour instead of coconut flour so that could have had an impact as well. Instead of parsley, I used cilantro and a little green onion which I use whenever I can! Even though they were a little soft, they were great! The flavor was yummy and I didn’t even miss the breadcrumbs/fried aspect at all.
Crab Cake Ingredients:
1 cup lump crab meat
1 egg, beaten
2 tsp dijon mustard
1 Tbl fresh lemon juice
2 tsp Old Bay seasoning
2 Tbl parsley, chopped
1.5 Tbl coconut flour
2 Tbl coconut oil
“Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl. In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth. In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly. Gently add the egg mixture to the crab, folding until combined. Then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much. Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes and place carefully in the hot oil. Cook for about 2-3 minutes per side or until golden brown. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.”
Roasted Red Pepper Sauce:
1/4 cup roasted red peppers
1 Tbl extra virgin olive oil
1 tsp fresh lemon juice
1/4 cup fresh avocado
“Blend all of the ingredients until smooth. Season with salt and pepper. Serve.”
Thanks again I Breathe…I’m Hungry!!
http://www.ibreatheimhungry.com/
Happy Crabbing!
xo K
Korina Linda 