Skip to main content

Unexpected #Whole30 Crabcakes


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!

Ingredients
  • 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

Procedure
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.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas