Crab Cakes with Roasted Red Pepper Sauce
 
Prep time
Cook time
Total time
 
The recipe makes 10 crab cakes or appetizer portions, or serves 3 as entree portions.
Author:
Serves: 3
Ingredients
Crab Cakes
  • 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
Roasted Red Pepper Sauce
  • 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
Instructions
Crab Cakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place sheet in refrigerator uncovered for at least 1 hour, up to 8 hours.
  6. 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.
Roasted Red Pepper Sauce
  1. 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.
  2. Return pan to the stove and add olive oil, onion and garlic. Sauté until translucent, about 5 minutes. Season with salt and pepper.
  3. Add wine and broth. Let cook down for about 2 minutes.
  4. 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.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/crab-cakes-roasted-red-pepper-sauce/