Tonight’s recipe is OUTRAGEOUSLY delicious.
We’re talking, I dream about this meal.
Sweet, succulent crab cakes, smothered in a rich and delicious tomato sauce!
And you wanna know the best part? THEY’RE GLUTEN FREE!
That’s right! Gluten free, keto, paleo and Specific Carbohydrate Diet friendly!
Because instead of using bread crumbs, it uses ALMOND FLOUR!
So not only do these cakes have a remarkably delightful nutty flavor, but they’re also packed with protein!
My word, they are something else!
Here’s What You Need: (Serves 2)
1/2 lb jumbo lump FRESH crab meat
1/2 lb lump FRESH crab meat
1 cup almond flour
1 Tbsp dijon mustard
1/4 cup chopped green onion
2 Tbsp EVOO (Can also sub 1/4 cup keto mayo )
1.5 Tbsp Old Bay seasoning
1 tsp lemon juice
Olive oil for frying
1/2 yellow onion, chopped
4 garlic cloves, minced
3 roma tomatoes, chopped
1 carrot, chopped
1/2 red pepper, chopped
1 Tbsp dried oregano
2 tsp dried basil
1/4 tsp red pepper flakes
salt and pepper
1 cup rice cooked in 1.5 cups vegetable sock
3 stalks kale, massaged in olive oil and salt
Start by making the tomato sauce. Saute the onions in 2 Tbsp EVOO in a large nonstick pan with salt and pepper. After four minutes, add the remaining veggies and spices. Let those cook for another 6-8 minutes until the carrots are fork tender.
Carefully transfer to a food processor, and process until smooth.
Next, cook the rice per package directions if using.
To make the crab cakes, add the egg, mustard, green onion, Old Bay, lemon juice, and EVOO (or keto mayo) to a large mixing bowl, and mix well to combine.
Add the crab meat and almond flour and using a rubber spatula, gently fold the mixture together until just combined.
Cover with plastic wrap and refrigerate the crab mixture for 30 minutes.
Heat a large cast iron skillet over medium heat.
Add 2 Tbsp EVOO — enough to coat the bottom of the pan.
Scoop large scoops of the crab mixture onto the pan, and then with the back of a spatula, gently press down on the scoops to flatten. Do not crowd the pan.
Fry the crab cakes for 3 minutes per side, until golden brown.
Repeat until all the crab mixture has been used!
To serve, top either a bed of rice or a bed of kale with one or two crab cakes and smother with the tomato sauce!
OH MY GOSH! This meal was truly magnificent!
Though only one crab cake is pictured, we both polished off seconds! It was absolutely divine!
The inclusion of almond flour gave such a delicious flavor! Because when it heats on the pan, it roasts the almonds, giving it this toasted, nutty, richness that, when paired with the sweet crab is absolutely delectable, and unlike anything I’ve ever had!
I mean, just look at that crust!!
That, plus the huge chunks of succulent, juicy crab meat…a gift from above, truly!
And the tomato sauce! WOW! It is the perfect pairing. It is the beautiful sauce these delectable crab cakes so deserve! Bursting with juicy tomatoes and a subtle sweetness that so compliments the jumbo crab meat!
And to think that all of this is gluten free! It is a wonder to behold!
So do yourself a favor and make this dish! It will be your new favorite meal!
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