Nothing grates my nerves more than a crab cake that has everything in it but crab. I can’t tell you how many times I’ve ordered a crab cake at a restaurant and been disappointed when I’m served a bread cake instead. I want crab in my crab cakes, and not just a little lump meat here and there! This recipe for crab cakes is for those of us who love crab, and not the breading you find in most crab cake recipes. This is a gluten free crab cake recipe. I use vegan mayo instead of regular to reduce the fat, but feel free to use your brand of mayo.
Here’s what you need:
1.5 lbs of fresh crabmeat
Zest of half a lemon
2 Tablespoons of Veganaise or the best-quality mayonnaise you can find
5 tablespoons of coconut flour
1 egg beaten
1 Tablespoon of lemon juice
1.5 teaspoons of Worcester sauce
1/4 teaspoon of chili pepper flakes
1/4 cup of green onion sliced thinly
1/4 cup of green or red bell pepper, finely chopped
Sea salt and black pepper to taste
2-3 Tablespoons of oil, or butter for frying cakes
1 large ripe mango, cut and cubed
1/3 cup of water or more if you like it thinner
Directions for mango coulis:
Add mango to a blender. Blend while adding water until smooth and desired thickness has been reached. Set aside.
In a large mixing bowl add all the ingredients, except the oil, and mix lightly until ingredients come together. Form patties.
Heat oil in a skillet, add crab cakes, cook until brown on both sides, about 3-4 minutes on each side,
Remove and serve with mango coulis and enjoy!
What does your favorite crab cake recipe have in it? Share, I’d love to try it!
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