A healthier but just as tasty makeover of the American classic. Don’t forget to make the citrus-infused mayo to go with it: they’re dynamite together!
Yield 6 to 8 crab cakes
1 lb of lump crab meat
1 yellow bell pepper, chopped
1 scallion, chopped
1 egg, whisked
6 tablespoons of citrus-infused mayo (can substitute with store-bought, but I do not recommend)
2 tablespoons of creole seasoning
A generous pinch of salt
3 tablespoons of coconut flour
1/3 cup of palm shortening (can be substituted with coconut oil, ghee, or avocado oil)
Preheat the oven to 300 degrees and line a baking sheet with tinfoil. You’ll be cooking the cakes in batches, so you’ll need to keep the first batch warm while the second batch is going.
In a medium-sized bowl, break up the crab meat into small chunks and remove any shells if you find ‘em.
Pour the crab into a large bowl and add the yellow bell pepper, scallion, egg, citrus-infused mayonnaise, 2 tablespoons of creole seasoning (for the recipe I used, click here), salt, and coconut flour. With your hands, squish and squeeze all of the ingredients together, really making sure to get everything well-incorporated.
Form the crab mixture into 6-8 cakes, depending on how large you want them.
In a large skillet over medium-high heat, melt 1/3 cup of organic palm shortening. When the fat is completely melted and shimmering, add half of the crab cakes to the pan. Cook undisturbed until dark brown on that side, about 6 to 8 minutes, then flip to cook for 5 to 7 minutes longer.
Once crisp and darkened on both sides, transfer the finished crab cakes to the prepared baking sheet and pop in the oven. Add more fat to the pan if necessary, and repeat the same steps with the remaining crab cakes.
Serve with some of the citrus-infused mayo or a generous slice of ripe avocado.