"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
It’s that time of the week again and have I got a bit of deliciousness for you guys! These crab cakes can be made gluten-free if you’ve got digestion issues like I do. They are decadent and go perfectly with some yam fries and collard greens (ok, I didn’t have collard greens, but asparagus is great too). And having a yummy glass of wine handy while you cook doesn’t hurt!
What you need:
What you do:
Add 1 tbsp coconut oil to skillet over medium high heat. When oil is hot, add onions, garlic, and bell pepper and sauté until softened.
In a small bowl, combine 1/2 c breadcrumbs and egg. Mix well.
In a medium bowl combine lemon juice, Old Bay, salt, pepper, paprika, cayenne, Worcestershire, and Tabasco. Whisk. Add breadcrumb mixture, crab meat, and sautéed veggies. Mix well.
Form into 8 patties and place in refrigerator for 30 minutes.
Spread 1/2 c. of bread crumbs on plate. Coat patties.
In a large skillet over medium heat, melt coconut oil. Pan fry patties until bread crumb coating browns.
These are great with some chipotle aioli. My recipe for it can be found at the bottom of this post.
* And on a personal note, wanted to let you guys know that I got all the necessary donations and funding to go to Israel for the aid trip! Thank you all so much, it means the world to be to be supported like this. I’m honored and grateful!