I always like to update old recipes with healthy ingredients, especially for those that cannot consume gluten or dairy. See my updated recommendations below (in bold) to make some healthy crab cakes this Summer!
I couldn’t resist trying Paula Deen’s Crab Cakes. I have been wanting to try making crab cakes for so long, and I finally got around to doing it. These are incredibly good! I highly recommend doubling or tripling the recipe, as one batch doesn’t make very many.
(adapted from Paula Deen’s recipe on Food Network)
1 lb. crabmeat
3 finely chopped green onions
1/3 cup crushed crackers (Ritz) – replace with 1/3 cup almond flour
1/4 cup mayo – replace with 1/4 cup Primal Kitchen Avocado Mayo
1 tsp. dry mustard
1 tsp. Worch. sauce
1 tsp. Old Bay Seasoning
1/4 tsp. garlic powder
1/2 lemon juice
1 tsp. salt
Dash Cayenne pepper
Chopped Red/Yellow/Orange peppers (optional)
Peanut Oil – Replace with Avocado Oil, Olive oil, or Coconut Oil for a less inflammatory oil when frying.
1 cup flour – just skip this part, not needed! Makes it gluten free!
In a large bowl, mix all ingredients, except oil. Mixture will be wet, and you might need to add just a little more cracker crumbs or almond flour, but make sure that the mixture stays moist.
Form a small patty in your hand, then carefully add to the hot oil and fry on each side until golden brown. You could also use avocado cooking spray instead of oil if you do not have any on hand.
Serve with tarter sauce, a citrus sauce, or any other desired sauce of your choosing!
Serve with some tasty roasted vegetables like green beans and sweet potatoes. Enjoy!