Remember, I'm following the Whole30 this month? Click to read my post about that: I can do anything for a month.
Before I kicked off my Whole30, I had planned to make the mini crab cakes from The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness by Leigh Ann Chatagnier.* But the weekend got away from me and I was left with the ingredients, the idea, and - now - some restrictions. Still, I was determined to have crab cakes.
I made them for breakfast with some major adaptations. Since I wasn't sure about my Cajun seasoning blend, I just tossed in some spices and hoped for the best. It was delicious!
- 1 pound crab meat
- 1 egg
- 1/2 C almond meal
- 1/4 C chopped pecans (I added these in for the crunch of breadcrumbs, leave them out if you wish)
- 1/2 t fresh thyme, chopped
- 1 t fresh chives, chopped
- 1 T fresh parsley, chopped + more for garnish
- 1/2 t smoked paprika
- pinch of cayenne pepper
- freshly ground salt
- freshly ground pepper
- 2 to 3 T ghee or clarified butter for pan-frying
- 1 T olive oil
Place all of the ingredients, except for the ghee and olive oil, in a large mixing bowl. Use a fork - or your hands - to blend everything together well. Press the crab meat firmly to form the crab cakes and set aside; I made mine small.
Melt ghee in olive oil in a skillet. Cook the cakes until nicely browned with a crisp crust. Garnish with more chopped parsley before serving.