Crab Cake Recipe

Crab Cake Perfecto!!

So this weekend I perfected the crab cake…it was a momentous occasion~tell me you heard about it??? I must say in between doing senior shuttle (ask another time..), laundry, shopping, chopping~ prepping and convincing myself that I am, or at least could be a cat whisperer to our disturbed kitty (think tanya hardings little sister) I actually perfected the crab cake.  Amazing I know…it takes quite the cake to take such credit but if you make this you will agree and become a believer!!!  Nobody realized how a tiny little crab bobbing along the ocean floor thinking about where to hide next can become such a mega star in the culinary world…MEGA!!! Ok, so I love crab…maybe I am being over the top…wait I don’t love crab I just loves crab cakes…so anyway please make and Enjoy!!

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Crab Cake Perfecto!!
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  • 1 lb of wild caught crab (in a can and yes expensive but it will give you alot and when you do the math it becomes very reasonable)
  • 1 small organic red pepper~small dice
  • 1 small organic yellow pepper~small dice
  • 1 small organic red onion~small dice
  • 4 stalks organic celery~small dice
  • 1 TBS capers
  • 1/4 cup freshly chopped parsley
  • 2 tsp organic seafood seasoning
  • 1 splash of organic worcesterhire sauce
  • a couple of splashes of tabasco sauce
  •  a spoonful of Djon mustard
  • 1/2 tsp of S & P each
  • 2 tbs of grassfed butter + maybe a splash of olive oil
  • 2 pastured large eggs
  • 1/2 cup (ish) homemade mayo
  • 3/4 c almond flour
  • 1/2 freshly grated parmesan cheese
  • Lots of ghee to coat bottom of pan to pan fry


  1. So in a good size fry pan I melt  butter and if using the olive oil~ add the diced veggies, capers, worcestershire, tabasco, seafood seasoning, parsley and the S & P. 
  2. Saute over medium heat for about 20 minutes stiring often to get a good color on them:)
  3. Let cool and set aside. 
  4. In a medium bowl whisk the eggs, mayo, mustard, flour and cheese; add crab and cooled veggies. 
  5. Stir to incorporate all ingredients~let stand in fridge for about a half an hour to “come together”; meanwhile heat your ghee in a pan over medium high heat. 
  6. Scoop out crab mixture (if mixute is too moist go ahead an add parmesan/almond flour as needed and shape into a ball, drop in pan and sort of flatten a bit to form a cake-let cook about 4-5 minutes; flip and cook an additional 3-4 until golden brown. 
  7. Continue the process until all are cooked.  I usually have a brown paper bag that I will place the cooked crab cakes on until I am done cooking the batch. 
  8. These are great reheated in a preheated  350 degree oven for about 5-8 minutes or better yet freeze individually and have on hand for later.


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