How’s the holiday cooking going? Looking for a great recipe that’s easy yet yummy enough to impress even your non-paleo guests? We might be able to help…
Here’s a simple crabcake recipe I hope you and your friends will like. Serve it in small, bite-sized portions as an appetizer, or make it into a meal with a fresh salad. Either way, it’s awesome. Crab is always a party favorite!
Let me be honest by saying I used canned crab. I haven’t made crab cakes in a while, and have never tried a paleo version, so I didn’t want to waste fresh crab if the recipe wasn’t what I wanted. Well guess what? These turned out awesome on the first try! I’m sure with fresh crab they would taste even better, but no one in this house was complaining!
I spiced these up a bit with classic Old Bay seasoning, red peppers and green onion. They were so pretty, and even looked like Christmas!
Crab meat is great for you too. Lots of natural omega-3 fatty acids and a good source of vitamins like A, C, B, and minerals including zinc, copper, and selenium.
You’ll find these paleo crabcakes are super easy to make. My only advice would be not to flip these too fast or they will fall apart. Cook on medium to medium low heat and let them get a nice golden color before gently turning them over to cook the other side.
Top them with my paleo lemon aioli sauce and you’ll be the most popular paleo chef on the block! Fresh, easy and soooo good!
Tip: make the aioli sauce the morning or day before. It thickens in the fridge for a nice creamy consistency.
Try this awesome combo my friends, and as always let me know what you think!