Cakes of Crab

I am definitely not a seafood person. I only like when seafood is disguised in other forms such as clams casino, coconut covered and fried shrimp, and of course crab cakes.

But I understand you crab lovers out there don’t like crab cakes with all the fillers, masking the crab flavor. So I hope this recipe comes as somewhat of a compromise. I added lots of fresh yummy flavors to not quite mask the crab flavor, but enhance it and compliment it. For those of you that have stayed away from making your own crab cakes, I promise you, they are SO easy to put together. This recipe I made up prepares about 6 very large crab cakes. Feel free to make them smaller, but one is definitely enough for one person alone. Bitty crab cakes would be delicious as an appetizer.

As for a side dish, I served these up with a little coconut-lime brown rice. I made this in an attempt to find other uses for coconut oil. YUM!


Crab Cakes with Coconut-Lime Brown Rice
(Makes 6 large crabcakes)

For the Crab Cakes:

1 lb. lump crab meat
1 bell pepper, color of your choice, diced
1 small onion, diced
1/2 c. celery, diced (about 2-3 stalks)
1/4 c. chopped cilantro or parsley
1/3 c. non-fat plain Greek yogurt
1/2-3/4 c. panko or regular bread crumbs
1/2 tsp. ground coriander
Salt and pepper

For the Rice:

1 c. dried brown rice
2 tbsp. virgin coconut oil
1 lime, juiced and zested

Preheat your oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray.

In a large frying pan, drizzle a little olive oil and heat over medium high heat. Drop in celery, peppers, and onions. Sprinkle with salt and pepper. Cook until the veggies start to become translucent, about 8-10 minutes

Meanwhile, put all the other crab cake ingredients into a large bowl and mix. When the veggies are done, add them to the rest of the ingredients in the bowl. Add in 2 teaspoons of salt and 1/2 teaspoon of black pepper. Mix until combined. You want the mixture to stick together nicely, if it’s too wet add more breadcrumbs.

Grab a baseball sized handful (if you’re making big crab cakes) and form into a ball, and flatten into a disc. Place on the baking sheet and repeat until finished. If they’re different sizes, pull some from one and add to another. If you want to make smaller crab cakes, you can adjust the baking time for less and keep an eye on them until golden.

Pop the cakes into the oven and bake for about 45 minutes to an hour until the crab cakes are deliciously browned.

To make the rice, cook according to package directions. Usually a 2:1 ratio water to rice. Cook until the water is absorbed. Turn the heat up to medium when the water is gone. Add the coconut oil and lime juice and zest. Cook until the oil is melted and incorporated.

Serve up!

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