CRAB CAKES WITH TARTAR SAUCE
My favorite way of making crab cakes is filling them with vegetables. No additives, no empty fillers, no artificial ingredients- just pure, simple, natural ingredients that will leave you feeling healthy, happy and satisfied. It's the easiest way to add a whole variety of vegetables to the dinner plates of picky eaters. We make it a game at the dinner table, trying to guess the kinds of vegetables that are hidden in the dish. The kids think about the flavor, texture and nutritional value of whatever it is they are eating. And then, of course, make their suggestions on the recipe. Never stop improving, improvising and experimenting. 🙂 Crab contains 20 amino acids the body needs to make new proteins. It contains long-chain type of Omega-3s that are more bioavailable for humans than short-chain Omega-3 polyunsaturated acids in vegetables and oils which need to be converted by our bodies. Crab meat is a great source of various vitamins. B12 helps make new red blood cells, regulate cardiovascular and brain functions. Selenium plays a role in prevention of cardiovascular and thyroid disease and cognitive decline. Riboflavin is necessary for growth, development, and function of the cells in the body. Phosphorus is needed for the bones, teeth and many chemical processes in the body as well as energy conversion. Copper helps maintain the nervous and immune systems, and gene activation. Make sure to squeeze all the moisture out of the crab meat before adding it to the mixing bowl. You may need to break the pieces up a little. If the crab clumps are too large, the crab cakes won't hold together well and will fall apart easily in your pan.
- Large sauteeing pan
- Large mixing bowl
- 1/4 cup ghee for frying
- 1 lb crab meat dry, squeeze out any liquid
- 1/2 cup pork rind breadcrumbs you can substitute with gluten-free panko breadcrumbs
- 1/3 cup green pepper chopped
- 1/3 cup celery chopped
- 1/3 cup red onion diced
- 1/4 cup scallion finely sliced
- 2 tbsp parsley finely chopped
- 2 eggs
- 1.5 tbsp avocado mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup avocado mayonnaise
- 1/4 cup sour dill pickles finely chopped
- 1 tsp Dijon mustard
- 1 tbsp red onion minced
- 1 tbsp lemon juice
- 1 tbsp dill chopped
- 1/2 tsp garlic finely grated
- salt to taste
- black pepper to taste
MAKE THE CRAB CAKES
- Carefully squeeze out any moisture from the crab meat. Add crab meat to a bowl and using a fork or a spoon break any large clumps into small pieces.
- Add all the ingredients for the crab cakes to the crab meat and gently mix until combined. Cover and refrigerate for about 30 minutes.
- Preheat large pan to medium heat and add ghee or frying oil of your choice. With your hands, shape 8 crab cakes (about 1/2 cup each).
- When the oil is hot, add crab cakes to the pan and fry until golden brown, about 3-5 minutes per side.
- Serve immediately while hot with tartar sauce on a side.
MAKE TARTAR SAUCE
- In a small bowl, mix all the ingredients together. Cover and refrigerate until ready to serve.
Nutrition calculation includes both crab cakes and tartar sauce values.
Serving: 2crab cakesCalories: 329kcalCarbohydrates: 4gProtein: 13gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 81mgSodium: 1052mgPotassium: 197mgFiber: 1gSugar: 1gVitamin A: 252IUVitamin C: 13mgCalcium: 48mgIron: 1mg
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