Crab cakes are delicious and so easy to make. The challenge might be just to find good quality crab meat and the right seasoning.
To make lectin-free crab cakes, we need to replace some of the traditional ingredients with healthier and plant paradox approved alternatives.
I used tigernut flour for this version because I love the taste and texture and a great alternative for those who can’t have nuts. Serve these lectin-free crab cakes with my homemade remoulade.
It’s all in the seasoning
They are easy to make once you manage to find all the ingredients.
When it comes to seasoning, Old Bay is plant paradox compliant, although no one really knows all the ingredients in the mix, which remains a mystery to this day.
But, those who try to make similar homemade mixes, use most of the following: celery salt, paprika, black pepper, cayenne pepper, mustard powder, nutmeg, allspice, cinnamon, cardamom, cloves, ginger powder.
Recipe for homemade remoulade
Another highlight of this meal is the remoulade, which is impossible to find ready-made if you want to stay plant paradox compliant. And I don’t know about you, but I love a crab cake (or any fish cake for that matter) with a good sauce.
My husband is Danish and loves remoulade, which is a bit similar to tartar sauce, and both go very well with fish. Get more details and the recipe for my homemade Danish-style remoulade, here.
I love the eat these lectin-free crab cakes on a bed of mixed salad leaves, generously topped with lectin-free remoulade. You can sprinkle some toasted almonds on top for some extra crunch.
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Lectin-Free Crab Cakes with Homemade Remoulade
- Prep Time: 10 minutes
- Cook Time: 20 minutes (up to 25 minutes)
- Total Time: 30 minutes
- Yield: 7
Description
These lectin-free crab cakes are so easy to make and such a treat with homemade remoulade. Perfect for an easy dinner or for lunch boxes.
Ingredients
- 12 oz crab lump
- 2 eggs
- 1 tbsp Dijon mustard
- 2 tbsp mayonnaise (I used Primal Kitchen avocado mayonnaise)
- 1 handful fresh parsley, finely chopped
- 5 tbsp Tigernut flour
- 1 teaspoon Old Bay seasoning (or you can use a mix of all spice, graham masala, paprika, nutmeg or even gumbo seasoning)
- salt and pepper
Instructions
- Preheat the oven on Broil at 450F.
- Grease a baking sheet with avocado oil, or line with parchement paper.
- Combine all the ingredients in a bowl.
- Make patties and arrange them in the pan (I made 7 patties).
- Broil them for about 20 – 25 minutes, until they get a golden brown on top. You have to check often in the last 5 minutes because the broiler can go pretty fast and it can burn them.
- Eat warm or store them in am air tight glass container for the next day.
7 Comments
Heather
March 16, 2023 at 3:07 pmCould I substitute the tiger nut flour for cassava flour or almond flour?
Claudia
March 16, 2023 at 3:50 pmHi Heather! Yes, you can.
Hannah Flack
May 23, 2020 at 12:11 amI make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy).
Claudia
May 23, 2020 at 2:34 amSounds great. I too, always reheat in the oven, don’t really use a microwave. xx
Liz Brumer-Smith
July 10, 2018 at 10:07 pmI made these and they were absolutely superb! Thank you for such a delicious and easy recipe!
Sunny
March 23, 2018 at 9:08 pmSo glad I found you! Lovely recipes and wonderful help….
Is there a place to subscribe?
Claudia
April 8, 2018 at 3:41 pmThank you so much Sunny, happy to have you here. I don’t have a place for subscription yet, but working on it xx.