Ultimate crab cakes

I grew up in Maryland and I looooove crab cakes. However, they are usually bound with breadcrumbs and floured before frying. Of course, one could always use the usual low-carb substitutes: almond meal, coconut flour, and so forth. However, I found a recipe that has an even better solution. The crab cakes are bound with a scallop mousse and pan-seared with no outer breading. This isn't even explicitly designed to be a low-carb or paleo recipe, it just happens to be so. 

When they are cooked, these crab cakes are a bit firmer than usual. I think it would make a terrific filling for stuffed mushrooms. I ended up making six cakes and I had the leftovers the next day as crab cake sandwiches on oopsie rolls.

ULTIMATE CRAB CAKES (Adapted from Sunset Magazine recipe)

Makes 6 cakes

INGREDIENTS

• 4  ounces  sea scallops
• 2  tablespoons  lightly beaten egg or liquid egg whites or egg substitute
• 3  tablespoons  heavy whipping cream (I'm sure you could substitute Greek yogurt if you prefer, or coconut milk for a dairy-free recipe)
• 1  pound  (3 cups) shelled cooked crab, picked over to remove bits of shell (I used 8 oz lump crab and 8 oz crab claw meat to save money)
• 4  tablespoons  finely diced sweet peppers (I used these, a mix of red and yellow bell peppers would work great as well)
• 2  tablespoons  finely chopped cilantro
• 2  tablespoons  thinly sliced scallions
• 2  teaspoons  green hot sauce, such as Tabasco
• 1.5  teaspoons  Old Bay seasoning, or to taste
• Olive oil or other fat of choice

 DIRECTIONS

1. In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
2. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, scallions, hot sauce, and Old Bay, breaking up most large chunks of crab.
3. Lay an 18-in. sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold.
4. Refrigerate the cakes for at least an hour or up to 24 hours (the original recipe did not specify this, but I have found that it is necessary for crab cakes to hold together)
5. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, sprinkle with extra Old Bay, and serve with Devil Sauce.

Posted in: seafood