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Ingredients
- 1 pound canned pasteurized super lump crabmeat
- 1.5 tablespoons coconut flour, plus more for dusting the cakes (~1/4 cup)
- 2 scallions, minced
- 1 tablespoon Sunny Paris seasoning
- 1 large egg, lightly beaten
- 1/4 cup Paleo mayonnaise
- Kosher salt
- Freshly ground pepper
- 1/4 cup coconut oil
Details
Adapted from nomnompaelo.com
Preparation
Step 1
Place a pound of fresh or drained canned crab meat in a large bowl.
(Handy tip: keep a couple of cans of crab meat in the fridge because they’re a steal at Costco and have a long shelf life. It’s great emergency food when you have no other protein available.)
Add coconut flour, scallions, Sunny Paris seasoning…
…egg…
…mayonnaise, salt, and pepper.
Gently mix with a rubber spatula to combine the ingredients.
Line a platter with parchment paper
…and divide the crab mixture into eight portions.
Form each one into a flat cake…
and place them on the parchment-lined dish.
Refrigerate the cakes for 30 minutes to firm up.
Once the cakes are chilled, heat the coconut oil in a large frying pan over medium heat until shimmering…
Fill a shallow dish with coconut flour…
and dredge each cake lightly with coconut flour
Make sure you pat off the excess flour or the cakes will be too dry.
Fry the cakes in two batches
for about three minutes on each side.
Remove the finished cakes to a wire rack so they don’t get soggy.
Serve the Paleo Krabby Patties on a tangy slaw with some lemon wedges.
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