Oh baby, yeah baby.
It’s lent and I have had enough fish to choke a whale. As much as I love it, I’ve had salmon or tilapia the last 4 weeks, it was time for a change. So last Friday, I made these. And man were they goooooood.
I really do need to get better about taking pictures, but I assure you, the food is amazing. If it wasn’t, I’m not sure my dsnbp would still be around, what with all the kid drama and such. 😉 I kid, I kid. But really. These things are awesome.
I took a couple recipes that I had and melded them together to make these babies. They are everything a crab cake should be* without the crap you don’t want. Big win, if you ask me. *Mind you, I have a terrible shellfish allergy, so I used imitation crab, but I’m sure that you could use whatever you’d like.
Crab Cakes, Whole 30 & Paleo Style
2 cups imitation crab
2 cloves garlic, grated
3 eggs, whisked
1.5 tbsp Old Bay seasoning
1/4 cup almond flour
1 tsp mustard
1/4 c olive oil, for frying
Break down your crab meat in a bowl until you have small-ish pieces. Add the rest of the ingredients, form into 8 patties, and fry until golden on each side. Serve with homemade chipotle mayo.
Homemade Whole 30 & Paleo Chipotle Mayo
1 egg, room temp
2 tsp lemon juice
1 tbsp chipotle powder or 1 chipotle pepper in adobo
3/4 cup light olive oil
Place first 4 ingredients in your blender and blend together. Slowly add the olive oil until your mayo has formed.
That’s it! They’re amazing! Wonderful! Full of flavor!