*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I can't BEGIN to tell you how good this recipe was! I made a lobster tail stuffed with this crab mixture. The flavors positively burst in your mouth. The red bell pepper provided just a little kick (along with the Tabasco sauce). If you're doing paleo Whole30 or Fast Metabolism Diet you HAVE to try this!
Loved this recipe! Like some of the other reviews, I found that my cakes were falling apart a bit (which is totally OK because it means they're not full of starchy filler)... so instead of putting them on a baking sheet, I placed them in the cups of a muffin tin and baked them that way. Came out perfect!
Made this with a 12 oz can of white albacore tune. Very easy and very good! I liked the fact that I didn't have to slave over a hot, greasy skillet to brown these bad boys. Some changes I made: I didn't have Old Bay, so I used smoked paprika, celery seeds, black pepper, sea salt and garlic powder instead. Also used about double the vegetables because I like 'em with lots of veggies. To save time, I chilled the mixture in the freezer for about 15-20 mins. Worked fine. And, because I like crispy, crusty cakes, I used about 2/3rds cup (or slightly more) almond flour for coating, well seasoned with my "Old Bay" replacement (smoked paprika, celery seeds, garlic powder, black pepper and sea salt.) Baked at 400 degrees for just over 20 mins and flipped them about half way through -- flipping was a little difficult because I didn't think to oil the foil. Made 9 cakes, just enough for three people -- I will double recipe next time so I have leftovers. Served with homemade coleslaw and a homemade spicy sauce for the cakes. Will definitely make again. ;-)
Excellent. I served over a be of mixed baby greens and topped with Paleo Chipotle Dipping Sauce (I toned this sauce down a bit by substituting diced green chilies for the adobo chipotles so as not to drown out the crab cakes' subtle flavors). This one is going on "high rotation" at our house!
Great recipe! Lump crabmeat was 18.99/half pound at my local market so I ended up using crab claw meat instead (only 6.99 per half pound) which tasted just as good. Once I formed them into patties they kept falling apart so I sprinkled almond flour on each side instead of dredging them. I read the reviews where people flipped their cakes to brown both sides so I intended to flip them as well. At 20 minutes I couldn't flip them without them falling apart. Instead I brushed each crabcake with a little melted butter repositioned my oven rack and broiled them for 5 minutes to brown the tops. The result was fantastic! Topped with paleo-style remoulade to serve.
I made it, and for all those complaining that the ingredients were not paleo, make your own mayo and Worcestershire sauce from scratch, then you have no problem. I just added another egg to help with the binding.