These crab cakes are so easy to make I don’t even know how to fill this space for text here. They are pretty easy to convert to lectin-free, you just need to replace the crackers or bread crumbs with something compliant, and I chose Tigernut flour, because it doesn’t have a strong flavor such as coconut or even almond, and it’s not as fine as cassava, so it adds a little texture.
Perfect for meal planning
I love this type of food so much because I can have it for few days, so it cuts the time spent cooking. Also easy to pair with so many side dishes. We had our with red cabbage and jicama salad, or with a big green salad and with Homemade Danish Style Remoulade. Traditionally, crab cakes are spiced with Old Bay, but I am not yet sure if that is compliant, so I went a little crazy with mixes I already had at home: all spice, graham masala, nutmeg, gumbo spice, paprika.
Crab Cakes with Tigernut Flour and Homemade Remoulade
- 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 tbsp of mixed spices: all spice, graham masala, paprika, nutmeg, gumbo seasoning
- salt and pepper
Preheat the oven on Broil at 450F.
Mixed all ingredients together.
Grease an oven pan with avocado oil.
Make patties and arrange them in the pan (I made 7 patties).
Broil them for about 20 - 25 minutes. 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 meal planning.
This is only the crab cakes recipe, I will share the remoulade recipe in a different post and link it here.