Crab cakes are a treat, and a healthy one at that!
They’re packed with protein, as well as long chain omega-3’s. They too are a good source of selenium, which facilitates our antioxidants to prevent cell damage. They’re a great source of B12 too, which is great for iron absorption, blood circulation, and normal steroid and hormone production.
Copper is much more abundant in crab than in fish. It serves to maintain our bodies’ use of iron. Copper also plays a part in keeping our blood vessels, bones, and nerves healthy.
- 2 cups lump crab (Costco sells a great one)
- 1 cup GFCF white bread, crust removed
- 1 cup GFCF dry breadcrumbs
- Optional, 1/2 cup bacon bits
- 1/8 tsp cayenne
- 1/2 tsp dry mustard
- 3 Tbsp GFCF milk
- 3 Tbsp water
- 2 tsp lemon juice
- 1/2 tsp GFCF cajun spice
- Remove bread crusts
- Mix everything but the crab and dry breadcrumbs in food processor and blend
- Add to a bowl and add crab meat, folding together
- If too dry, add a little more GFCF milk
- If too moist, add more bread
- Shape into patties and roll in dry breadcrumbs
- Fry in oil until brown, drain on paper towel
- Alternatively, spray with oil and bake in oven at 350F for 15 min or until brown
GFCF, SF, EF
- GFCF – gluten free casein free
- SF – soy free
- EF – egg free
what costco sells this already picked for you?
better believe it
growing up in Maryland, my dad would spend sunday mornings picking crab on the porch while mom used the meat for her crab cakes. yum
This sounds really good but as a Marylander, it’s not complete without Old Bay!
to each their own
that’s what I like about cooking, you can make it yours
^yeahhh i feel you there. what’s your secret ingredient?
well it wouldnt be a secret if i told you! and the internet!
awww I was just curious
fine fine I’ll tell you one of em, paprika
thank you kindly good sir or ma’am!