Fancy, yet simple, crab cakes are a fun treat for family and friends. When Dr. Weston Price studied traditional cultures, he found that the healthiest were the ones who had access to seafood. I make it a point to eat plenty of seafood all week.
I used to be intimidated by crab cake recipes, but have found that they are actually just as easy as making a burger patty. This recipe uses crab from the can, but feel free to use fresh crabmeat if you have it.
The white sweet potato adds body and helps bind the crab cakes together. I love these white sweet potatoes (Japanese sweet potato) – they are really sweet.
Crabmeat is a good source of folate and potassium, and a very good source of protein, phosphorus, zinc, copper and selenium. It’s also high in cholesterol which, according to new official guidelines, is just fine, because they have finally acknowledged that dietary cholesterol has nothing to do with blood levels of cholesterol.
Now, conventional health officials just have to acknowledge that blood levels of cholesterol have nothing to do with heart disease. That will be a long time coming because they are so invested in the failed cholesterol/heart disease model and push from Big Pharma to prescribe statins to everyone they can, when we know that inflammation is behind heart disease.
Checkout the links above to get into the conversation about the real cause of heart disease – it’s not cholesterol!
You might also like my Salmon Patties and my Grilled Wild Salmon!
Ingredients
- 1 pound crab meat
- 1 medium shallot minced
- 2 -3 stalks celery minced
- 4 clove garlic minced
- 2 medium eggs
- 1 heaping Tbsp mayonnaise (make it) (buy it)
- 1 heaping Tbsp Dijon mustard (I like this one)
- 1 Tbsp dried or fresh parsley
- 1 - 2 Tbsp coconut flour
- 3/4 cup cooked white sweet potato
- Sea salt and pepper
Instructions
- In a large fry pan saute the shallot and celery until soft
- Add the minced garlic and cook until fragrant (about 1 minute)
- In a large bowl add the sauteed vegetables
- Add 2 medium eggs and mix well
- Add 1 heaping Tbsp mayonnaise
- Add 1 heaping Tbsp Dijon mustard
- Add the parsley and coconut flour
- Mix well
- Open the can of crab meat and chop into shreds or small pieces
- Add this to the bowl and mix
- Add the sweet potato and mix
- Season with the salt and pepper
- Form 10 medium sized patties
- Heat the fry pan and add oil or fat (I used shortening)
- Place 5 patties in the pan and brown on each side
- Serve immediately
- You can freeze extra cooked or uncooked patties for another meal
