Primal Peppered Crab Cakes
Crab is an excellent addition to a healthy eating plan. It is low in calories with only around 85-90 per 100g (depending on crab type). It does contain some fat, but it is generally unsaturated fat which is considered heart healthy. Crab is also a natural source of omega-3 fatty acids, which can help to improve memory, decrease the chances of having a heart attack, decrease risk of cancer, and possibly help to improve depression and anxiety.
Crab is a low risk seafood for mercury. Many fish, particularly at the higher end of the food chain, contain dangerous amounts of mercury and are not recommended as frequently eaten foods. Crab contains many of the benefits of other seafood, but without the risk of mercury poisoning.
Crab is also a good source of vitamins A, C and the B vitamins including B12, and minerals like zinc and copper. It is a source of selenium, which may be a means of preventing cancer. Crab also has some chromium, which is considered a useful mineral if you have insulin resistance, as it may improve blood sugar metabolism. [Fit Day]
* Unless otherwise noted, we recommend using organic, locally grown vegetables and organic grass fed meats and dairy (Primal) ingredients. Omit dairy, especially cheese ingredients, if you are Paleo.
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 1 (16 ounce) can canned crabmeat, drained (or fresh crab)
- 1 egg
- 1 tablespoon plain yogurt
- 1 teaspoon dry mustard
- ¾ cup almond flour
- ½ cup spinach, chopped
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- ¼ teaspoon Old Bay Seasoning TM
- Salt to taste
- Ground black pepper to taste
- Almond flour (for dusting)
- Optional: ¼ cup diced jalapeno or habanero peppers
- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
- Combine crabmeat, sauteed green onions, egg, yogurt, dry mustard, almond flour, spinach, cayenne pepper, garlic powder, Old Bay seasoning, salt, pepper, and your choice of jalapeno or habanero peppers.
- Form into ½ inch thick patties. Dust both sides of the crab cake with almond flour.
- Heat ½ cup oil in a skillet over medium high heat.
- Cook cakes until golden brown on each side.
- Drain briefly on paper towels and serve hot.
Let us know what you think or if have any creative twists!
- L & P -