CRABMEAT

This crab cake recipe is so simple and delicious! The fresher the crabmeat you use, the better the dish will taste. Keto and gluten free.

What you’ll need

1 cup of fresh Lump Crab Meat or canned

1 Large Egg (beaten)

2 teaspoons Dijon mustard

1  teaspoon Harissa

1/4 teaspoons Garlic powder

1 stalk Celery (finely chopped)

1 Shallot (finely chopped)

2 tablespoons Coriander  (finely chopped)

1/2 Serrano pepper (seeded & diced)

2 Cups of fresh spinach 

3/4 Cup Gluten free Panko (to bind the cakes together)

Extra virgin olive oil

Knob of Butter

1 lemon zest

Sea Salt

Fresh ground Pepper

Lemon wedge for serving

How to make it

Heat the Extra Virgin Olive Oil in a sauté pan and add the celery, shallot for 3 minutes, followed by diced Serrano pepper and sauté for an additional 2 minutes. Set aside to cool.

In a bowl, combine the egg, mayonnaise, coriander, garlic powder, Dijon mustard, Harissa, lemon zest and G.F Panko and cooled vegetables mixing until smooth. 

Carefully fold in the crabmeat and mix.

Divide the crab mixture and shape into equal parts, squeeze firmly to form a solid cake.

Cover and refrigerate for 30 min – 2 hours. They will hold together better.

Keeping the heat fairly low in a cast iron add butter.  Add crab cakes and cook, in batches until golden, carefully turn the cakes over with a spatula, then turning again, until all sides are crisp. It should be golden brown 3-5 min per side and hold together well.

Transfer to a paper towel plate to drain. 

Pour the extra virgin olive oil + butter into a non-stick pan. When the butter has melted, add garlic, spinach and let them cook for 5-8 minutes until wilted but not soggy.

Plate sautéed spinach as a bed in the center of the dish then crab cake on top and serve with the garlic Aïoli  and plenty of fresh lemon wedges. 

My personal touch on this one was to top it with Evoo Arbequina Pearls.

Perfect any time of year! 

Bon appétit!

NOTES

For best flavor use only Dijon Mustard.  I don’t recommend any other type. 

Use jumbo lump crab meat if you can.

Photography by  Cara Holmes