Yes, I know I already have a crab cake recipe on my blog. I created it at the very beginning of my slow carb adventures, and this time I wanted to try something new and hopefully better. I’d like to think my kitchen skills as well as recipe writing have improved in the 6+ months that I’ve been navigating through this slow carb lifestyle so I’d stick with this recipe, but you can find the other one here – the base is essentially the same, but the overall recipe is much simpler (possibly a better choice for children).
Tonight, I’m serving up this tasty recipe with my Butternut Squeek soup and a nice Spanish Rioja.
1 lb crab meat (I’m using 8 oz each of lump and claw meat)
2 large eggs
2 tbsp mayonnaise
1/3 cup garbanzo bean flour
1/4 large red onion, finely chopped
1/2 jalapeño pepper, finely chopped
1/2 lime, juiced
~ 1 tbsp oil (for the pan)
1 tsp Cajun seasoning
1 tsp red pepper flakes
Freshly cracked salt (to taste)
Freshly cracked white pepper (to taste)
This recipe yields about 8 crab cakes.
In a large mixing bowl, combine the onion, jalapeño pepper, and crab meat. Mix well, making sure to break up any clumps of meat that may be stuck together. Add the flour, mayonnaise, seasoning, and eggs one at a time, mixing well between steps – mixing after each ingredient insures an even, un-lumpy cake. If you’re not worried about a little raw egg, I would recommend tasting your crab mixture after mixing in the eggs to get a feel for what the finish product will taste like. Adjust your seasoning accordingly. Add lime juice right before cooking, stir again to incorporate.
Heat a large non-stick pan on medium-high heat and add oil to coat the pan. Using a large spoon, and your hands – prepare to get a bit messy – form crab cake mixture into rounded patties about 2-3″ wide. Cook in batches of 2-3 patties at a time to avoid crowding the pan, about 3 minutes per side.
Serve immediately. Sriracha-mayo sauce recommended.