Paleo Mayo Crab Patties

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Recipe for Paleo Mayo

INGREDIENTS:

  •  large egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 3/4 cup macadamia nut oil or avocado oil

 DIRECTIONS:

  1. Combine all of the ingredients, except the oil, into a bowl and whisk for 30 seconds or unil the mixture has thickened.
  2. Then take ¼ of cup of the oil and slowly and steady add the oil into the mixture while still actively whisking. Whisk for a good minute to make sure it has blended in well.
  3. Once you have finished applying the first cup of, ¼ cup of oil, repeat the same step again with the second cup of ¼ cup of oil for 30 seconds.
  4. Lastly, take the last cup of ¼ of oil and quickly pour the entire cup into the mixture and whisk vigorously.
  5. And then the mayo should be complete.

Recipe for the Paleo Mayo Crab Patties

INGREDIENTS: 

  • 1 pound canned pasteurized super lump crab meat (or fresh)
  • 1.5 tablespoons (~1/4 cup) coconut flour, plus more for dusting the patties
  • 2 scallions, minced
  • 1 tablespoon Sunny Paris seasoning
  • 1 large egg, lightly beaten
  • 1/4 cup Paleo mayonnaise
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup coconut oil
  • Parchment paper

 DIRECTIONS: 

  1. Prepare a ¼ cup of the Paleo Mayo and set aside in a bowl for later use in the recipe.
  2. Place fresh or drained canned crab meat into a large bowl.
  3. Add the Coconut flour, Scallions, and Sunny Paris seasoning.
  4. Then take the large egg, whisk the egg and pour into the bowl on top of the crab meat, flour, scallions, and seasoning.
  5. Take the bowl with the Paleo Mayo and add the Kosher salt, freshly ground pepper and blend it together. Pour it into the large bowl of crab meat mixture.
  6. Mix and blend everything well together.
  7. Line your platter with the parchment paper.
  8. Divide the crab meat mixture into 8 portions and form each one into a flat cake.
  9. Place them on the platter with the parchment paper. Once you have formed all 8 portions, place the platter in the refrigerator to firm the patties for about 30 minutes.
  10. Once firm and chilled, heat up the coconut oil in a large frying pan over medium heat.
  11. In a separate dish add some coconut flour and lightly cover each pattie with coconut flour.
  12. Pat off any excess flour so the patties won’t come out too dry.
  13. Place into the frying pan and let each side fry for 3 mins each. Once each side it fried to a nice light brown color, remove the pattie from frying pan and place onto a wire rack to dry.
  14. And Enjoy!  Great with a side of a salad. 🙂

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