My husband and I got a gift card to Costco. Well, actually, for his birthday his parents gave him a gift card to shop at Costco. So if by that you mean we got a gift card to Costco, then yeah. Only food people would want a gift like that. “What would you like for your birthday?” “Well actually I’d love to go grocery shopping. Pretty please!” It was an outing. A trip. An adventure. Onions in 5 pound bags, more pine nuts than I knew what to do with, and 78 ounces of Extra Virgin Organic Coconut Oil. Yeah, we need all of that.
As we were exploring the meat and seafood section I saw some lump crab meat and decided it was time for me to make a paleo version of crab cakes. To this day, I think the best crab cake on the planet is from Gibson’s in Chicago. I’d like to say mine gave them a run for their money!
I make this a meal by serving it with my Thyme Broiled Asparagus.
- 3 tablespoons coconut oil, divided
- ½ cup onion, diced finely
- ½ cup celery, diced finely
- 2 large eggs (only 1 if using jumbo eggs)
- ¼ cup classic mayonnaise
- 2 teaspoons ground mustard
- ⅛ teaspoon celery seed
- ½ teaspoon paprika
- 2 tablespoons lemon zest
- ½ teaspoon fresh dill, chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 1 lb lump crab meat
- ¼ cup coconut flour
- 2 tablespoons almond flour
- ¼ cup pine nuts
- 1 T olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, diced
- 2 red peppers, roasted, peeled and seeded (or [1] 12 oz jar of roasted red peppers)
- ¼ cup white wine
- 2 T chicken broth
- 2 T lemon juice
- 1 T lemon zest
- Heat 1 T coconut oil in a sauté pan over medium-low heat. Sauté the onion and celery about 5 minutes until soft and translucent, season with salt and pepper. Set aside to cool.
- Beat the eggs in a large mixing bowl. Add mayonnaise, ground mustard, celery seed, paprika, lemon zest, dill, red pepper flakes, salt and pepper. Stir to thoroughly combine.
- Add crab meat then sprinkle coconut flour and almond flour over the top. Stir gently to combine, careful not to break up the crab too much.
- Line a baking sheet with parchment paper. Form crab cakes using about ⅓ cup of the mixture for each cake. Place formed cakes on baking sheet.
- Place sheet in refrigerator uncovered for at least 1 hour, up to 8 hours.
- Heat remaining 2 T coconut oil over medium heat in an electric skillet or large sauté pan. Sauté crab cakes for 3-4 minutes per side. Serve with roasted red pepper sauce.
- Add pine nuts to a medium sauté pan place pan over medium heat. Toast nuts until golden brown stirring occasionally. Place toasted nuts into a bowl and set aside.
- Return pan to the stove and add olive oil, onion and garlic. Sauté until translucent, about 5 minutes. Season with salt and pepper.
- Add wine and broth. Let cook down for about 2 minutes.
- Place roasted red peppers, onion mixture, pine nuts, lemon juice, and lemon zest in a blender. Blend on high speed until ingredients fully combined and sauce is smooth. Place the blended sauce back into the pan and keep warm over low heat.
